Bird-shaped buns
Description
Perfectly pairs with tea and coffee. Traditionally, bird-shaped buns (also called "larks") were baked in spring, symbolizing the arrival of a new season. In Orthodox tradition, they are a tribute to the Sebaste martyrs. To make bird-shaped buns, you will need boiling water, regular flour, a little honey, and raisins for decoration (you can substitute them with nuts). See the recipe below. Serve warm or cooled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the dough: dissolve honey, salt, and sunflower oil in 1/3 cup of boiling water, mix well.
- 2
Step 2
Don't wait for the water to cool; gradually add a cup of flour with baking powder (you might need slightly more or less flour, so don't try to add all the flour at once). Knead for about 10–15 minutes. The dough should end up feeling like modeling clay.
- 3
Step 3
Roll the prepared dough into a sausage shape (about the thickness of a thumb). Cut it into equal pieces that are not too small (avoid making them too tiny, as you need enough space to tie the birds into knots). I ended up with 6 strands.
- 4
Step 4
Shape each strip into a lark. To do this, simply tie a knot, form the head from one end, flatten the other end to resemble a tail, and use a knife to make feather markings.
- 5
Step 5
Insert raisins as eyes; you can cut them in half.
- 6
Step 6
Six birds are made from six strands. You can brush them with sugar syrup or egg yolk. Bake in a preheated oven at 180 degrees for about 25 minutes (check for doneness during baking).
- 7
Step 7
These are the golden-brown buns shaped like little birds that you get when brushed with egg yolk.