Lean yeast dough larks

Category: Festive kitchen
Lean yeast dough larks

Ingredients

Flour / s 600 g
Sugar 1 tbsp. l.
Salt 1 tsp
Fast acting yeast 1 tsp
Warm water 250 ml.
Any vegetable oil (I have olive oil) 80 ml.

Cooking method

  • I put out a recipe for larks today to remind you that tomorrow FORTY.
  • Larks - these are baked birds, their mistresses in Russia prepared for the feast of the forty martyrs of Sebastia, which is celebrated in the Church on March 22. In 2018, "larks" are baked on March 20, since in 2018 the holiday is postponed to March 20 due to the coincidence with the Thursday of the Great Canon.
  • The stove of "larks" during Lent is a beautiful folk tradition associated with the day of memory of the forty Martyrs of Sebastia. Larks in the Orthodox tradition symbolize the souls of martyrs flying to God. According to another version, the song of these birds symbolizes the prayer of the Sebastian martyrs to God.
  • But the custom of baking larks has existed since pagan times. In the pagan folk calendar, it was the vernal equinox. It was believed that on this day, larks from warm regions return, and after them other migratory birds. Birds were symbols of the coming spring. Various rituals for calling spring (“clicking” of spring) were associated with the "larks". Ready-made birds were "planted" on the window, and some of them were given to children for their fun. Children clung to baked birds on long rods, carried them up the highest hill and shouted various rhymes calling for spring.
  • These customs have nothing to do with the Christian Orthodox tradition. The church did not include the day of the vernal equinox in its calendar, but made it possible for folk traditions to acquire a new Christian meaning. And buns in the form of larks became a symbol of the forty martyrs of Sebastia, and the holiday received a second popular name - Caboutrocky (with emphasis on the first syllable).
  • AND LET'S GET STARTED.
  • Lean yeast dough larks Sift flour into a bowl, since everyone has different flour, it is advisable not to spread it all at once, make a small depression, pour warm water into it and pour the yeast. Mix everything with a fork. Cover with a towel and leave on the table for 30-40 minutes.
  • Lean yeast dough larks Add salt, sugar and vegetable oil. Knead a fairly dense dough, knead for at least five minutes.
  • Lean yeast dough larks Lubricate the bowl with butter, put the dough in it and cover with a film, remove in a warm place until the dough volume doubles, that is, for about two hours.
  • Lean yeast dough larks Knead the dough from the edges to the center, like on buns, leave the finished ball in the bowl warm for 20 minutes.
  • Lean yeast dough larks Divide the dough into 17 pieces of about 55 g each. Round each piece like a bun, and then roll in the shape of a pie. Cover with plastic wrap and leave for 15 minutes.
  • Lean yeast dough larks Take a piece of dough and roll it into a sausage with bulges at the ends.
  • Lean yeast dough larks Tie the sausage in a knot. Flatten the tail and make cuts. In place of the peephole, make punctures with a toothpick and insert raisins.
  • When all the birds are ready, put the baking sheet in a cold oven, and under the baking sheet a bowl with a small amount of boiling water. Leave it on for about 20 minutes.
  • Then remove the baking sheet with the birds and turn on the oven, heat it up to 200 degrees C.
  • Grease the birds with strong black tea, and after 5 minutes, move the baking sheet to a preheated oven. Bake for about 20 minutes.
  • Lean yeast dough larks Grease the finished birds with vegetable oil.

The dish is designed for

17 pcs.

Time for preparing:

6 o'clock

lettohka ttt
Tatyana1103, Tatiana, thanks for the recipe, and a reminder!
What cute birds!
Tatyana1103
Nataliaand thank you for stopping by. Specially baked today, because.Not everyone knows that larks are baked 2 days earlier this year.
To me if possible on YOU
lettohka ttt
Tatyana1103, Tatiana, and to me for you!
Rituslya
Oh! Oh, what wonderful birds!
The beauty! What cuties!
Tanechka, Thank you! Thank you for such lovely birds!
It seems that everything is simple, but I can't get such sweet ones. I do not know how.
Tatyana1103
Ritochka, the eyes are afraid, but the hands are doing, the birds are really not at all complicated, just do not knead the dough so that it does not lose its elasticity, but at the expense of beauty, I turned out differently, the couple generally lay down like on the beach and fried on one side.
SoNika
What great! I have not seen such interesting ones.
MouseYulka
Quote: SoNika
I have not seen such interesting ones
Just not looking

Buns "Larks" (Cubic)

Lean yeast dough larks
Tatyana1103
Virineechka, dare, for your golden pens I think it will not be difficult. This is not at all difficult, please your loved ones, let spring into your house together with the larks.




Quote: Mouse
Just not looking
Yulia, I saw this recipe, but I made it based on another recipe and I don't put the dough in the refrigerator.
MouseYulka
Tatyanaso I'm not for you
SoNika
Yulia, in Tatyana they are denser and hold their shape better, apparently due to exposure to boiling water ...
Thank you, Tatyan, I hope I will bake it on March 22, but on the pod. I'll try butter, for some reason I like buns on it more and there is no smell of olive.
Tatyana1103
Virine, neither the taste nor the smell of olive oil in the finished buns was felt, although if I had not had the olive oil brought from Italy, I would also have started making it with sunflower.
SoNika
Tatyana, I got one well, very good. smelly, there was a smell ... Although I sprinkle only olive on the pizza oven and salads.
Tatyana1103
Virine, in our stores you can buy anything under good brands, so I repeat that I took the olive one, because I was sure of it. In the rest of the baked goods, where vegetable oil is used, I always take refined oil, since I myself really do not like unpleasant tastes.
SoNika
Tatyana,
Tatyana1103
Virine, I hope tomorrow everything will turn out as planned, I am waiting for your larks in my house.




All members of the forum with the Holiday and the messenger of spring to your home.

Lean yeast dough larks
SoNika
Tatyan, Thank you for recalling the date and form, my larks with vanilla and sah. powdery
Tatyana1103
Virinewhat pretty birds turned out, just a sight for sore eyes. Thank you for trusting the recipe.

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