Larrors from the dough. Recipes of larks from lean, yeast, sand, butter, fresh and salty dough

Larrors from the dough: when to cook, how to cook, anyone to treat.

Content

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 instead of classical cottage cheese Easter, the Slavs continue to bake pagan cakes and sanctify them along with Easter.

Another pagan rite, preserved from the ancient festivities - delicious apple fringers from a butt dough, which are traditionally baked in the spring, when the earth comes to life again, covered with a green carpet, and birds fly from warm countries.

When are they baked larks from the dough?

Traditionally, the larks are baked on the day of spring. In Russia there was no single date of such a holiday, since the country extended to a third of the mainland and each region in the spring came at different times
With the advent of Christianity (which did not suffer unauthorized, and sought to unite the holidays in all its territories), it was decided to celebrate the arrival of spring on the "Magpie of Martyrs" on March 9 according to the church calendar
Today is this date on March 22, but despite this, larks are baked in many villages and go out with them to celebrate the arrivals of birds and cursing the first leaves on trees and bushes

How to blind a lark from the dough?

There are many variations of both the preparation of the dough and the technology of modeling spring butter birds.

Option 1

We cut off a small piece of a butter dough, from it we make the medium -long “sausage” and tie it into a knot. One tip will be the head, the other will be a tail.

We pull the head as in the photo and form the beak. We flatter the tail and make several incisions of the "feathers".

The highlight of the mode for 4 parts and 2 pieces insert the bird into the head of the eye into the head of the eye.

Let us come and bake.

Option 2

Again, we cut off a piece of dough and form a “sausage”. But this time we do not knit the nodes, but we flatten one side, and with the second we stretch the “beak”.

We make one deep cut and several small “feathers” on the tail. We bend the lower “wing” up as in the photo and insert the “eye” from raisins.

Let us come and put in the oven. 5 minutes before cooking, lubricate with yellow or oil so that the lark is browned.

Option 3

We form a “sausage” again, but this time we make a loop as in the photo.

We form a head and a beak from the loop. We insert raisins. We cut the tips, as in previous cases into “feathers”. Bake.

Option 4

Now we form two “sausages” and the bed is crossed as in the photo.

The upper "sausage" is flattened at the edges, and wings are formed. The lower "sausage" on the one hand is flattened into the tail, the second side - the head is formed. We pull out a little and create a key. We insert the eyes.

Cut the wings and tail, creating feathers. Bake.

Preparation of birds is a fascinating lesson, be sure to call the children on it. Having prepared birds, everyone needs to eat in the house, treat animals, as well as give spring messengers to neighbors, friends, and just passers -by!

Larrocks from the test in stages

It is customary to start cooking larks from lean dough at dawn. Cooking dough:

1 tbsp. warm water
0.5 tbsp. flour
3 tsp Sahara
7 gr. Dry yeast

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

Add a little salt, sugar, vanillin, a couple of tablespoons of vegetable oil and 2.5 tbsps to the dough. flour. Mix everything and pour on the table
We knead to a dense, but not tight dough. It should stop sticking to the hands
Leave to fit. Covering with linen fabric for this time
Modern housewives are covered with cling film instead of fabric. Once again we knead and form larks

Free dough lark

Dry yeast, a pinch of salt and sugar is stirred. A little warm water is added
Let the yeast disperse
Add a little more sugar, vanillin, vegetable oil and flour
1/3 cup carrot juice is added to a glass of warm water
Knead a dense dough and let it approach near the heat

Knead the dough on the table and cut into strips of 15*2 cm
Each strip is tied so that the head of the bird turns out on top
Another tip, crushing, cut into stripes
We form a beak on the head, insert eyes from pieces of raisins
Lubricate the larks with oil, sprinkle with sugar and send it to the oven, first come up, and then, increasing the temperature - bake

Flask

No matter how much lean dough is enough, and the soul reaches for delicious butter rolls. 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, mix and knead with flour
Let it come. Add 1/4 cup of melted butter, 1 yolk, a little more flour (in total 3-3.5 cups of flour will be required) knead and let it come

Find the larks to your taste and imagination
Insert raisins into the eyes, coat with strong tea leaves, let go and bake
If you decide to cook with apples, it is necessary to clean and finely grate. Sprinkle with sugar
Then roll out a “sausage”, flatten it and put the filling inside
After that, blind like a pie and give the form of "sausages" again
Further, the preparation of a bird has nothing to differ from the usual method

Frolls from yeast dough

The yeast dough for the spring larks is considered a classic option and entered in everyday life as soon as the yeast appeared instead of dough from hops. It is not difficult if you follow the basic rules:

All the time the preparation in the room is warm, closer to the state is hot. But at the same time, in no case, do not put the dough to the slow fire or in the oven
Lack of drafts, a sharp rush of fresh air (open door, window, etc.)
It is also accepted that yeast loves the silence and calmness of the hostess

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

First, part of sugar with salt, yeast and heated milk is bred, a little flour is added and it is allowed to rise
The next kneading with eggs remaining sugar, butter and additives (vanillin, cinnamon if desired)
Let go, knead and blind the larks

Sanding test larks

They appeared relatively recently by those who intentionally abandoned the yeast dough, but still love cookies and honor traditions.

So, let's get down. Pour into the container:

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

We knead the dough first in the container with half the flour. Then we pour it onto the countertop and thoroughly knead with the remaining flour. We form a lark and send to bake.

5 minutes before cooking, grease with yellow and sprinkle with sugar.

Salty dough larks

How to cook puff teslo in our video.

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

We roll out the prepared dough, but not a “sausage”, a layer of 3 cm wide, 15 cm long and form a lark, as in previous cases. Grease on top with sugar syrup and sprinkle with sugar.