Larks Made of Lean Dough
Spring pastries with a mood: bright, beautiful, delicious! Cooking them is a pleasure! It is especially interesting and exciting to do this with children!
Servings Prep Time
8 20minutes
Cook Time Passive Time
2.5hours ~1hour
Servings Prep Time
8 20minutes
Cook Time Passive Time
2.5hours ~1hour
Ingredients
Instructions
  1. To make lean dough larks, start by preparing the necessary ingredients for the dough. You can use any odorless vegetable oil. Slightly warm the water to 38-40°C.
  2. In a wide bowl, sift the flour through a sieve to enrich it with oxygen. This will help the dough rise easily and make the pastry fluffy and airy.
  3. In a small bowl, combine the yeast, 1 teaspoon of sugar (from the total amount), and approximately 50 ml of slightly warm water. Stir and let it sit for 10-12 minutes to activate the yeast. A foamy “cap” should form on the surface, indicating good yeast quality. If the yeast doesn’t rise or rises inadequately, it’s better to replace them. Otherwise, the dough won’t rise well, and the baking won’t be successful.
  4. Dissolve the salt, sugar, and vanilla sugar in the remaining warm water.
  5. Add the activated yeast and mix.
  6. Pour in the vegetable oil and mix thoroughly.
  7. Gradually add the sifted flour. Don’t add all the flour at once; you may need more or less than the specified amount depending on the quality and properties of the flour. Begin by mixing with a spoon.
  8. Continue adding the remaining flour in small portions while stirring the dough and monitoring its consistency.
  9. The dough should become uniform and not stick to your hands. This consistency will allow the larks to hold their shape well during baking. Avoid making the dough too stiff, as it may result in heavy baked goods. Cover the bowl with plastic wrap and let it rise in a warm place for 60-80 minutes.
  10. The rising time will vary based on room temperature, yeast activity, and dough density. In my case, the dough doubled in volume in 1 hour and 20 minutes.
  11. Gently knead the dough, place it on a lightly floured surface, and divide it into equal portions. I made 8 portions, each weighing around 60 grams. Shape each piece of dough into a small bun, cover them with plastic wrap or a light towel, and let them rest for 10 minutes.
  12. Roll out each piece of dough into a 20-24 cm long strip, making the middle slightly thinner than the edges.
  13. Wrap the dough into a knot.
  14. Shape the lark’s head.
  15. Create the beak, and prepare raisin eyes. Wash and dry the raisins, then cut them into small pieces. These will be the lark’s eyes. To ensure they stay in place, you can make small holes with a toothpick and insert the raisin pieces. The dough will rise during proofing and baking, so don’t worry about pressing them in securely.
  16. Shape the tail, being careful not to make it too thin to avoid excessive browning during baking. Make incisions on the tail with a knife.
  17. Repeat these steps to form the rest of the larks. Place them on a baking sheet lined with parchment paper, leaving some space between them. Cover the larks with plastic wrap and let them proof for 15-20 minutes. Just before baking, lightly brush the larks with vegetable oil or sweetened tea.
  18. Bake the larks in a preheated oven at 180°C for 20-25 minutes or until they turn golden brown. Monitor the baking time based on your oven’s characteristics.
  19. Despite the absence of eggs or milk in the dough, it will turn out soft, tender, and delicious. Bake these lark-shaped buns and let the warmth of spring fill your home. Enjoy your meal!
Recipe Notes

Be ready to adjust the amount of flour as needed based on the dough’s consistency rather than sticking rigidly to the specified quantity.

Remember that oven performance can vary among different models. Hence, the temperature and cooking time might not precisely match the recipe’s recommendations.

To ensure your oven reaches the desired temperature, preheat it well in advance, ideally 10-20 minutes before you begin cooking.

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