Previously, on the Annunciation, birds were released into the sky, because it was believed that they would tell the angels about all the good things that had happened in people’s lives during the year. Butter buns in the shape of larks are also traditionally baked on this holiday.
Despite the fact that there are no eggs in the dough, the buns are fluffy and soft. Both children and adults will love these buttery larks.
We will tell you how to cook butter larks for the Annunciation.
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How to cook butter larks from lean dough
Ingredients for butter larks:
- water – 160 ml
- dry yeast – 3 g
- salt – 0.5 tsp.
- sugar – 2 tbsp. l.
- vegetable oil (plus a little for lubrication) – 35 ml
- vanilla sugar – 1 tsp.
- wheat flour – 280 g
- raisins – for decoration (3-4 pcs.)
Cooking butter larks
It is necessary to prepare all the ingredients and heat the water to 40°C. Sift the flour through a sieve into a wide bowl. In a small bowl, mix the yeast, one teaspoon of sugar and add 50 ml of warm water. Mix everything well and leave for 12 minutes.
Dissolve salt, sugar and vanilla sugar in warm water. Add activated yeast and mix well. Then add oil and mix again. Pour the sifted flour, but not all at once.
First, mix everything with a spoon, add flour, mixing and controlling the consistency of the dough. It should be homogeneous and not stick to hands.
Cover the bowl with the dough with cling film and leave it in a warm place to rise for 60-80 minutes. It should double in volume. Then divide the dough into parts, about 60 g each. Form balls and cover them with a towel for 10 minutes.
From each ball of dough, make a tourniquet about 20 cm long. Then wrap it in a knot. Form the lark’s head, pull out the beak. Insert raisins as eyes. To form a tail, make incisions with a knife.
Cover the bird with cling film for 15 minutes. Grease them with oil, bake the buns in an oven heated to 180°C for 20-25 minutes. Butter larks for the Annunciation are ready.
Previously, we told how to cook a lean pie with cabbage.
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