Larks from dough. Recipes of larks from lean, yeast, short, sweet, fresh and salted dough

Larks from dough: when to cook, how to cook, who to treat.

Contents of

When baking larks from dough?
How to make a lark of dough?
Larks from the dough in stages
Lark from the fresh dough
Skylark from the dough test
Larks from the yeast dough
Larks from the sand dough
Larks from the salted dough
- Video: How to cook puff pastry? Two ways, fast and classic
- Video: Larks( magpies) from lean dough

Slavic culture is unique and its roots go far into the abyss of centuries. Despite the imposed Christianity in ancient Russia, people managed to transfer their customs and pagan holidays to a new Christian culture.

Thus creating a new round in Christian culture and customs. Even in place of the classic Easter curd, the Slavs continue to bake pagan cakes and consecrate them on a par with Easter.

Another pagan rite, preserved from ancient festivals - delicious apple larks made of buttery dough, which are traditionally baked in the spring, when the Earth comes to life again, is covered with a green carpet, and birds come from warm countries.

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When baking larks from dough?

Traditionally, larks are baked on the day of spring. In Russia there was no single date for such a holiday, as the country stretched for a third of the continent and each region springed at different times.
With the advent of Christianity( which was not tolerating self-will and striving to unite the holidays in all its territories), it was decided to celebrate the parishspring for the day of the "forty martyrs" on March 9 according to the church calendar
Today this date is March 22, but in spite of this in many villages bake larks and go out with them to celebrate the arrival of birds and pecking the first leavess on trees and bushes

How to make a lark of dough?

There are a lot of variations, both the preparation of the dough, and the technology of modeling spring sweet birds.

Variant 1

Cut a small piece of dough, from it we make an average length of "sausage" and tie it in a knot. One tip will be the head, the other - the tail.

The head is stretched as in the photo and we form the beak. The tail is flattened and we make a few notches of "feathers".

The highlight of the mode is 4 pieces and 2 pieces are inserted into the bird's head in place of the eye.

Let's go up and bake.

Variant 2

Again cut off a piece of dough and form "sausage".But this time we do not knit knots, but flatten one side, and with the second we pull out the "beak".

We make one deep cut and some small "feathers" on the tail. Lower "wing" bend up like in the photo and insert a "glazik" of raisins.

Let's go up and put in the oven.5 minutes before the preparation is lubricated with yolk or butter, so that the lark blushes.

Variant 3

We again form the "sausage", but this time we make a loop like in the photo.

From the eyelet we form the head and the beak. We put in the peepholes. The ends are cut, as in the previous cases, to "feathers".We bake.

Variant 4

Now we form two "sausages" and lay them crosswise as in the photo.

The top "sausage" is flattened at the edges, and wings are forming. The lower "sausage" on one side is flattened into the tail, the second side - the head is formed. A little stretch and create a key. We put in our eyes.

We cut the wings and tail, creating feathers. We bake.

Preparing birds is an exciting activity, be sure to call children on it. Preparing birds, everyone needs to eat in the house, treat animals, as well as give spring messengers to neighbors, friends, and just passers-by!

Larks from dough in stages

Preparation of larks from lean dough is usually started at dawn. We prepare sponge:

1 tbsp.warm water
0.5 tbsp.flour
3 tspsugar
7 gr. Yeast dry

Add dry ingredients, move, pour warm water and put in a warm place near the oven, heater, battery. Be sure to remove all drafts. We are waiting for the opara to increase several times.

Add some salt, sugar, vanillin, a couple of spoonfuls of vegetable oil and 2.5 tbsp into the spoon.flour. Mix everything and pour it on the table.
. Stir until thick, but not tight. It should stop sticking to the hands
We leave to come. Covering for this time linen cloth
Modern housewives instead of cloth covered with food film. Once again we knead and form the larks

Skylark from the fresh dough

Dry yeast, a pinch of salt and sugar is mixed. Add a little warm water
Let the yeast disperse
Add a little more sugar, vanillin, vegetable oil and flour
Add 1/3 cups of carrot juice
to the glass of warm water. Let's knead the dough and let it come near the heat.

Stir doughon the table and cut into strips 15 * 2 cm
Each strip is tied so that the bird's head
on top The other end is crushed, cut into strips
On the head, form the beak, insert the glazki from slices of raisins
Larks grease with oil, sprinkle with sugar and send to the oven, first come up, and then, increasing the temperature - bake

Skylark of baked dough

. As if not enough lean dough, and the soul reaches for delicious buns. Especially delicious larks with apples.

15 gr.fresh yeast put a spoonful of sugar and a teaspoon of salt
Dissolve. Add a glass of warm milk, stir and knead with flour
Writing to come up. Add 1/4 cup melted butter, 1 yolk, a little more flour( all you need 3-3.5 cups of flour) knead and let you come

To mold larks to your taste and fantasy
In the eye sockets insert the raisins,strong brewing, let it come and bake
If you decide to cook with apples, you need to clean and grate it finely. Sprinkle with sugar
Then roll out the sausage, flatten it and put inside the filling
After that, dazzle like a patty and re-type the sausage
Then the bird's cooking is no different from the usual method

Larks from yeast dough

Yeast dough for spring larks is considereda classic option and went into everyday life as soon as yeast appeared instead of hops from hop. It's easy to say if you follow the basic rules:

All cooking time in the room is warm, closer to the state is hot. But at the same time, do not put the dough on a slow fire or in the oven
No drafts, a sharp surging of fresh air( open door, window, etc.)
It is also commonly believed that yeast like the silence and calm of the hostess

Ingredients: 1 kg of flour will require 0.5 liters of milk, a packet( 15 g) of dry yeast, 1 t of sugar, 1 teaspoon of salt, butter 4 tbsp.spoons and 2 yolks.

First part of the sugar is broken with salt, yeast and warmed milk, a little flour is added and
is allowed to ascend. Next knead with eggs, remaining sugar, butter and additives( vanillin, cinnamon if desired)
Wash, knead and make larks

Larks from sand dough

They appeared relatively recently in those who deliberately refused the yeast test, but still loves cookies and honors traditions.

So, let's get started. Pour into a container:

1 kg of flour
30 g of yeast
130 g of butter
1 glass of milk
A glass of sugar
Egg 1 pc
50 g of raisins
A pinch of salt

Mix the dough first in a container with half the flour. Then pour out on the table top and carefully mix with the remaining flour. We form the larks and send them to bake.

For 5 minutes before cooking, grease the yolk and sprinkle with sugar.

Larks from salted dough

How to properly prepare a puff of teslo in our video.

Video: How to cook puff pastry? Two ways, fast and classic

Prepared dough is rolled out, but not "sausage", a 3 cm wide sheet, 15 cm long and we form a lark, as in the previous cases. Top with sugar syrup and sprinkle with sugar.