Easter larks and birds

[EASTER LARK AND BIRD]

EASTER LARK AND BIRD



STRUCTURE
OPARA: 1 cup water, 0.5 cup flour, 3 teaspoons sugar, 10 ~ 11g dry yeast
Dough: 1/4 cup sugar, 1 teaspoon salt, 5 tablespoons vegetable oil, 3 ~ 3.5 cups flour

Dissolve yeast in warm water and stir in sugar and flour. Place in a warm place until the dough has increased 2 ~ 3 times.


Put sugar, salt in the dough, pour in vegetable oil and add 2.5 cups of flour. Mix.
Pour half a glass of flour on the table, pour the dough onto the flour. Knead, adding a little flour, until the dough is smooth, homogeneous, moist, but not sticky to your hands.
(These products make about 870g of dough.)
Cover the dough with cling film and leave to rise.
When the dough has increased by 1.5 ~ 2 times, cut it into equal pieces, which then roll into balls.

Larks are molded in many ways.

Sitting lark


Roll the dough ball into a long sausage. (photo 1)
Tie the sausage in a knot. (photo 2)
At the end, which turned out to be at the top, extend the nose and insert a raisin eye. The second - the lower - flatten the end with your fingers and cut, which will indicate the feathers on the tail. (photo 3)

Flying Lark (Option 1)



Roll the dough ball into a short thick sausage. (photo 1)
At one end, extend the beak and insert the eye.
At the other end, flatten out 2/3 of the sausage length with your fingers or roll it out. When rolling, you need to stretch the dough in width, not length.
In the middle of the rolled part, along the roller, make a cut. (photo 2)
Then cut both the resulting halves with shorter cuts. Lift one part and lay it on top of the other, so that these parts are perpendicular to each other. (Photo 3)

Flying lark (option 2)


Pinch off a small piece from a ball of dough. Roll it into a thin circle and cut half the circle with a fringe.
Roll a large ball into a roller, pull the beak on one side and insert an eye. Flatten the other end and cut a little. (photo 1)
A small circle - a wing - moisten on one side with water and put on the body workpiece, cut side up. (photo 2)

You can make larks taste more interesting


To do this, roll the dough ball into a not very large cake.
This tortilla can either be greased with vegetable oil and sprinkled with sugar, or sprinkled with poppy seeds or crushed nuts, or spread with chopped dried fruits or grated apples.
Then roll the cake into a roll (photo 1).
After that, the lark is formed according to the first method of the flying lark (photo 2, 3, 4).
In the Samara province, it was customary to bake various objects in larks:
coin - to wealth;
grain of oats or wheat - for the grain harvest;
sweetie - to a sweet life.

Place the sculpted items on a greased baking sheet or lined with baking paper.
Brush with sweet water and bake until browned at t = 180 ~ 200 ° C.

Grease the finished larks, without removing from the baking sheet, with sweet water or vegetable oil, cover with a towel and leave to cool.




Butter larks
3 cups flour, 125 g milk, 10 g yeast, 15 g margarine, 1 egg, 2 tbsp. tablespoons of sugar, salt, 1 tbsp. spoon of vegetable oil.
Prepare a yeast dough with the specified ingredients and mold it into larks like a lean dough.
Grease them with an egg on top and bake in the oven.

Holiday larks
3-3.5 cups flour, 1-2 eggs, 1 cup sugar, 1 cup kefir or yogurt, 1/2 pack of margarine, 1 teaspoon of soda, vinegar.
Grind eggs white with sugar, pour in kefir or yogurt, put soda quenched with vinegar, melted margarine, flour and knead the dough.
Let it stand for 10-15 minutes, then shape the skylarks like lean dough, grease with an egg and bake in the oven.

I congratulate you!

Tanya, thanks for such a simple and quick lean recipe. Here I baked it today for the Forty.


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