Warmless dough. Larks from dough

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Cooking time: about 3 hours.

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Greetings all readers blog Samsebesef-povar.ru!

I present to your attention a simple recipe for larks from yeast dough, which baked our great-grandmothers on the day of spring equinox. This day, the people are called forty or larks, and in the form of birds symbolizes the arrival of spring, heat and the return of birds from warm countries.

So today we will bake the sweet buns of the larks, which are very interesting and fun to sculpt with the kids.

Rosyful beautiful birds will greatly go with fragrant tea, which can be easily purchased in the online store of tea.

Recipe of larks from yeast dough:

Since I use dry yeast, then for starters they need to wake up. To do this, in a small bowl we break the yeast in a little warm milk, adding a pinch-second sugar sand. Well having stirred out, we leave it warm by a quarter of an hour, until a characteristic hat is formed. If you use fresh yeast, they can be administered immediately in a warm liquid (in our case in milk), previously operated by hand.

Meanwhile, for yeast dough we connect milk with butter, We send the mixture into the microwave or on the stove. Heat the fluid until the oil and warm milk temperature is completely dissolved.

Now we add yeast to the warm milky and oil mixture, drive the eggs and mix well well.

In the dough for the larks suck the sifted wheat flour, salt and sugar sand.

Spring larks of yeast dough, 5.0 Out of 5 Based on 1 Rating

More interesting recipes:

How to bake a lark for Easter? This issue is asked by many mistresses that have never tried to prepare the said dessert independently. It should be noted that such a beautiful and festive baking can be done in different recipes. We will look at the most popular and affordable of them.

How to bake the larks from the cooking of a delicious dessert

Before you begin cooking homemade baking in the form of larks, you should decide on the choice of test. Most owners prepare it using a yeast base. Such dough rises well in the process heat treatmentAnd the larks are obtained very lush, soft and ruddy.

So what products need to bake the larks? The recipe for this dessert provides for the use of such components:

rustic fat milk - 1 cup;
sugar sand is small - 2 large spoons;
salt cook - medium chopping;
high-speed - incomplete;
butter good quality - about 50 g;
flour, sifted several times - 3 glasses (it may take a little more);
dark small raisins - several raisins;
egg chicken small - to lubricate semi-finished products before baking them.

Cooking outpass

Before you bake the lark at home, you should cook. For this, the fatty rustic milk is slightly preheated on a small fire, after adding sugar sand to it. Then the full glass of sifted flour is laid out to the resulting mass, pre-mixed with instant yeast.

Slightly having stirred ingredients, the resulting viscous cashem is covered with a towel and leave in a warm place for twenty minutes. During this time, the opara must come well.

Men dough

Bake the lark for Easter is not so difficult, as it seems at first glance. After the opara is suitable, the fused butter is laid out, salted salt And the remains of sifted flour. Thoroughly mixing products with your hands, get a soft and homogeneous dough, which does not stick to the fingers. It is covered with a towel again and also left warm, but already for thirty minutes. This time is enough for the basis to rise, it has become porous and quite volumetric.

We form Zhavoronkov

Before you bake Easter larks, they should be created correctly. For this hand lubricate sunflower oilAnd then take off a small piece of dough. A sausage is rolled out with a thickness of 2 thickness and 9 centimeters long. After that, it is tied by a node. From one end of the semi-finished product form the head of the lark (beak and eyes from the raisin), and from the other - the tail. For beauty, it can be cut with culinary scissors, having received a kind of operenim.

After all semi-finished products in the form of small birds will be ready, they are neatly lay out on the tray, which is smeared in advance with sunflower oil. So that the larks become ruddy and acquired an appetizing gloss, a whipped chicken egg is applied with a culinary brush.

Baking process in the oven

How to bake the larks to the reference? To do this, the filled fire sheet is placed in a preheated cabinet and bake products for an integer hour. In this case, the temperature should be about 200 degrees.

After thermal processing, the larks are well twisted, they will take rounded shapes and become very magnificent.

How should I be presented with homemade baking for a festive table?

Now you know how to bake a lark of a duzhnoy dough. After the dessert is ready, it is neatly removed from the back and placed on a common plate. To obtain a more beautiful and appetizing baking, it is hotty is lubricated with creamy oil and immediately presented to the table. The obtained use with a cup of hot and strong tea.

How are the larks from the dough (cookies) are preparing?

In the previous recipe, we told you about how to easily and quickly prepare the larks from a duzhvice dough. Observing all the requirements described, you must get very tasty and calorie buns that can be served to family dinner and festive table.

If you decide to bake the lark not from a baked yeast dough, we propose to use this recipe. For him we will need:

kefir store medium fat - 1 full glass;
oil quality creamy - 140 g;
sugar sand white - 150 g;
wheat flour sifted - from 2 glasses (add to the nitness of the base);
egg Chicken Fresh - 2 pcs.;
soda dining room - ½ spoons;
raisin is a small dark - a handful;
Ground - Handful.

We make dough for baking

Before you bake the lark in the oven, you should prepare a sand base. For this, not very fat kefir is slightly heated on weak heat, and then quench the dining room in it. After that, they laid the whipped chicken eggs and sugar sand. Thoroughly mixing the products, they are left aside until the bulk ingredient is completely dissolved. In the meantime, they begin to prepare another part of the foundation. To do this, very soft culinary fat are pumped together with sifted flour and get a homogeneous small crumb.

At the end both parts of the dough are combined and mixed well. At the exit, the elastic and soft mass is obtained, which does not stick to the palms. It is not required to pre-withstand such a basis in the refrigeration chamber. It can be used for appointment immediately after the kneading.

The process of formation of products

Forming larkoms out sand dough You can differently. We decided to use the easiest option. To do this, take a piece of the base and make a sausage from it with a length of 7 centimeters. It is well filled, and then cut on one side by 3 centimeters. The resulting ends are drawn up in the form of a sheer and beautifully lay out each other. Then form a bird's head with a beak and an eye from a raisin. After that, it is attached to the body.

The finished semi-finished product in the form of a lark is placed on a lubricated sheet and sprinkled with brine peanuts. If you do not like nuts, then instead you can use the usual major brown sugar Or ground cinnamon.

Bake delicious products in the oven

How to bake the larks? The recipe for this dessert provides for use oven. It is heated to 200 degrees, and then put a filled sheet into it. Hourglass is prepared for forty minutes. During this time, they are somewhat rounded, become ruddy and crispy.

Submit to the table of delicious Easter larks

After the sand fryers are baked in the oven, they are neatly removed and lay out in a plate. It is desirable to use such a baking in a warm form. Although in the cooled state they remain as tasty and gentle.

Serve Easter larners to a festive table preferably together with sweet and or coffee.

Let's summarize

Now you know how easily and quickly bake a baked and sandy larks in the oven. However, I want to say that there are other ways to prepare such a dessert. For example, some hostesses prepare such pastries from the cottage cheese base or with the addition of sour cream, mayonnaise and other ingredients in the dough. Also often festive larks make using candied nuts, crushed nuts, dried fruits, and so on. Typically, these ingredients are added to the dough during its kneading. Although some cooks simply adorn their baking surface.

If you do not want to form the larks for a long time, then we recommend using special molding knives in the form of birds. They neatly cut the rolled dough layer, and already add such elements like eyes, beak, operenim.

After baking such flat products are well covered with transparent sugar syrup or any cream.

In the spring, the people always celebrated a special holiday - the day of the spring equinox. He indicated the end of winter cold and the rapid offensive heat. The hostess on this day loved to prepare sweet buns in the form of larks or other birds, because it was believed that mutter from the dough could bring good weather, spring, warm and rich harvest. There was no specific date at the holiday, in every corner people chose the day according to folk signs. Over time, he still appeared the number - March 22 (March 9, on the old style).

Initially, such a baking was baked to comply with pagan sacraments and traditions, because people believed that the birds from the dough were able to drive winter and cold. Children and unmarried girls hung out birds on wooden rods and with perky songs and dancing ran through the streets, calling the spring.

There are many recipe variations, each hostess prepared in its own way. Any flour went into the course: oatmeal, wheat or rye, dough kneaded yeast, gingerbread or sandy. The celebration has always fallen out on Great post, respectively, the buns were made to lean, that is, the recipe did not enter neither the oil neither the egg.

How to make lakes from yeast dough

Nowadays, this holiday is not fully noted, but these buns need to be sure to bake. An interesting appearance and the taste of larks will accurately appreciate the children, and most likely want to cook them themselves. Made from soft yeast dough buns are obtained gentle, lush and fragrant, their smell and taste will accurately bring spring mood In your home.

Despite the fact that the larks are accepted from lean testThe classic is a recipe with the addition of yeast, oil and eggs.
Ingredients:

1 cup of milk;

2 tbsp. l. Sahara;

a pinch of salt;

1 tsp. dry yeast;

50 g of butter;

3 cups of flour;

50 g of raisins for decoration

2 tbsp. l. Sahara;

2 tbsp. l. Water

In warm milk, we dissolve salt and sugar, we introduce yeast, stirring and leave for 15-20 minutes.

Softened oil rubbing with flour before the formation of crumbs.

In the container with butter, we pour milk with approached yeast and knead the dough. According to the consistency, it should be soft, militant and not dense.

We wash until the dough stops sticking to the hands. After covering the container with the dough with a lid and leave in a warm place for 1.5 hours to grow up.

The dough should increase in the amount of several times.

On smear vegetable oil The baking sheet is loosely laying out the larks. Each bird can be poured with a syrup with a brush.

Syrup is done simply: sugar dissolve in hot water and give cool to room temperature

Bake in a preheated oven to a temperature of 190 degrees 20-25 minutes before readiness.

Finished buns again pour the syrup and shift on the grille.

How exactly divide the dough:
The finished dough divide into two equal parts, the pieces obtained divide once again. With the remaining parts we do the same. Each piece roll into the ball and lay the board or table on the flour. We are proceeding to the modeling after we divide all the dough.

How to sculpt Zhavoronkov

The larks of yeast, blessing, lean and sand dough are shaking in different ways.

The method for yeast dough:

Of the finished pieces of approximately equal in size, we roll long "sausages".

The "sausage" tie into the usual knot, one edge will act as head, the second will become the tail of our lark.

From the Izyum we make eyes (a large one is better to cut on in half), and on the tail, we leave cuts, imitating feathers.

Scissors on the sides, too, make small marks - wings.

Method how to sculpt for sand dough:

Stammer's larks or gingerbread dough Do not tie into the node. Products are not volumetric, but are manufactured in profile. If you have a form in the form of birds, then you just roll the dough into the layer and cut the figures. But if there is no form, this is not a problem, because the larks are not difficult to cut out with their hands without auxiliary instruments.

We form a ball from the dough, roll it into a round layer.

Circle cut into 8 smooth parts. The sharp side will be head and beak.

At the bottom of the test, you do a vertical incision not in the middle. The upper part should be wider than the bottom.

The lower strip turns on the upper brace, forming a wing. From above - the body of the lark, from the bottom - the tail.

A knife on the tail is made of cuts, imitating feathers.

Sand dough larks recipe

Such a variation of the recipe came up with people who do not want to use yeast doughBut continue to appreciate the traditions of ancestors and love baking.

Ingredients:

200 g of butter or margarine;

2 large chicken eggs;

1 cup of sugar;

200 g of low-calorie mayonnaise;

2 tbsp. l potato starch;

2 cups of sifted flour

1/2 Art. l soda;

1/2 Art. l cinnamon;

50 g of raisins for decoration.

Step-by-step recipe how to make a lark of dough:

In a separate container, lay out the softened oil of room temperature. Suck in a mass of sifted flour.

Mix the oil with flour before the formation of crumbs.

Add starch, mayonnaise and soda.

In a separate dish, we whip the eggs with sugar and pour to the rest of the mass.

Quickly wash the dough. It should be soft and elastic, do not stick to the hands.

Mix the dough in the shape of a ball, turn around the food film and leave in the refrigerator for 20 minutes.

We form the larks, decorated with raisins. Gently lay out on a rusted oil-oiled baking sheet.

We send to a preheated oven to 200 degrees for 20 minutes, and bake until readiness. Finished larks should be golden color.

Larks from lean dough without yeast

Tradition to bake buns in the form of birds remained since the times of paganism. Despite the fact that a lot has changed since then, the custom of the stove of Zhavorkov is not forgotten in many families. Orthodoxy came to replace paganism and almost all holidays closely intertwined with each other. The day of the spring equinox coincided with the day of the commemoration of 40 Sevasti martyrs in the church calendar. In the 4th century, 40 Roman Christian warriors were tortured and killed for the refusal to worship the pagan gods and over time, these two events began to celebrate together, backing exactly 40 larks equal to the number of soldiers. After years, the holiday received another name - "Soroki".

Following the Orthodox Traditions, lebid Zhavoronkov It should be bakeed from the projection test.
Ingredients:

0.5 liters of water;

1 tsp. salts;

10 g yeast;

1100 g of flour.

Step-by-step preparation recipe:

In a separate container, mix the flour, salt and yeast.

Pour water, knead the dough and wash until it becomes dense and steep.

We cover with a lid or food film and leave the layer for 40-50 minutes in a warm place. We wait until the dough is raised.

Next, you need to form a cake from the dough, cut off the strip with a knife and roll it into a flavor. All movements should be made from the middle to the end.

We form the larks. Decorating raisins, make eyes to our birds.

Laying up the dough on a lubricated oil baking sheet. You can lubricate bee wax, as the oil is allowed only on weekends.

We leave the larks on a man in a warm place for 20-30 minutes so that the dough it approached again.

Heat the oven up to 180 degrees and bake the larks 25-30 minutes before readiness.

Salted Test Lowels

For fans of salt dough there is another variation of this recipe. It is not necessary to wash the dough itself, because you can always buy in the store ready. But you can prepare the larks and yourself without resorting to buying semi-finished products.

Ingredients:

300 g of flour;

250 g of oil or margarine;

a pinch of salt;

90 ml of water.

Salted dough to prepare is easy, but you need to follow several rules:

The room in which you cook should be cold.
Everything

ingredients before cooking is better to hold in the refrigerator or freezer.

Creamy oil or margarine is better to take with fatty above 72%.

It is necessary to work with the test quickly, otherwise instead of a puff pastry, it turns out a sandy.

Step-by-step preparation recipe:

The sifted flour is pouring on the table.

Slightly subporenized margarine or oil rudder on the grater and pour into flour.

Pieces of margarine mix with flour, but not rubbing. We spread the mass of the slide and form a slight deepening in it.

We add to the well in advance salted water.

Without applying efforts we collect dough in a lump. We try to do everything quickly.

Leave the dough in the refrigerator for 30 minutes.

The finished dough is rolling into the formation, centimeters 15 in length and approximately 3 cm in width.

We form the larks, decorated with raisins. You can lubricate buns with sugar syrup.

We bake the products in a predetermined oven at a temperature of 220 degrees until readiness.

Recently, I often drink patties or yeast dough pies, so trying different recipes. And somehow interesting photos found in the Internet double buns In the form of small birds of larks. Press the test the necessary form turned out to be quite simple, recipe testa For them, I used my proven - for pies. Only deposited small changes - added slightly more oil and more sugar. After all, in pies inside sweet fillingthat gives the sweetness to the whole product, and here is only one dough, and it should be sweet.

Of the ingredients given in my recipe, there are 20 larks. So that they are the same size, it is better to use kitchen scales. We are weighing all the resulting dough, it turns out 800 grams, we divide in half to bore our larks in two sites.

So, for the preparation of larks from yeast dough take all products on the list.

As usual, for a baked baking, we ask the flour into a bowl, we will make a hole, put yeast there and pour a slightly warm milk.

Add some sugar and stirring, adding flour from the edges of the well.

Let's take a slightly wet towel and leave for 30-40 minutes to lift the layers. During this time, the yeast should work well, and we will succeed.

The opara is actively launched and increased in size. So, you can continue to make a dough for our larks. Mix the butter, we break the eggs of room temperature and shake them with a spoon or fork, add salt to the oil immediately.

In the layer we pour eggs, sugar sugar and begin to mix.

There we add melted oil with salt. All mix again.

In the process, add vanillin or vanilla cream extract.

After removing the spoon and knead the dough with your hands. We do it at least 15 minutes, may even need more time until the dough starts falling back from the walls of the bowl, like the photo. If you have a dough mix, then trust this troublesome deal to him.

After the knead, I clean the wall of the bowl from the flour attachment or slices of the dough, lubricating a little vegetable oil and again put the dough for the proofing, covering it slightly wet towel.

It parted it for 1 hour 20 minutes and increased to such sizes.

Now you can form larks. We lay out all the dough on the table, divide in half, one part put it back to the bowl, covering the towel to not be pretended. The second part is very slightly rolling, to give a form, comfortable for cutting. Cut on 10 parts.

Every part roll over on a blackboard or table, swimming flour, one side we make a wide one, and the other is narrow, and on this side we form a keyboard. We insert the highlight, it will be the eyes of a future bird. With a wide part, we make five cuts.

Now the bottom side of the central incision is wrapped up, it will be a flavoring ward. So do it with all the billets.

Little bastard in parchment, lubricate the butter and expand our future larks. We leave them alone for 20 minutes for proofing, and at this time turn on the oven and warm it up to 180 degrees. Before direct baking by lubricating birds with milk with a brush.

We bake the larks from yeast dough until readiness, about 15 minutes. Give a baking sheet, you can shoot them from parchment immediately. Usually I put them on the wooden board.

Be sure to give them to cool. Yeast larks can be applied with milk and with tea. Choose to your taste!

Baking buns in the form of birds has very ancient traditions. All northern people always happily met the spring and noted the return of birds from the warm countries. The Slavs had a holiday and called the Lark and accounted for the day of the Spring Equinox on March 22. For this day, small lark buns were baked, because it was believed that with the arrival of these birds of spring comes into their rights. In the Orthodox Christian tradition, the larks bake in the amount of 40 pieces in the number of 40 martyrs of Sevastia, whose memory is celebrated from March 22. Such buns are baked from a lean test, since early spring always coincides with the great post. Here is a detailed story about how to make birds, as well as a recipe for a lean yeast dough, which was chosen by many samples and, for my taste, it is best recipe Not only for larks, but also for other diverse sweet and lack of lean pastries.

You will need:

wheat flour in / s 400 - 600 gr (depending on the type of baking)
sugar 1- 3 tbsp. l.
salt 1 tsp.
water 250 ml
dry yeast 1 bag (10 gr)
refined vegetable oil 6 st. l.
vodka 2 tbsp. l.

Do not confuse the presence of vodka in the recipe - the cooks have long noticed that alcohol contributes to breaking the test and this is true. I think that thanks to Vodka, yeast work more active and it is the dough, despite the large amount of flour, always very well suited.

You will also need raisins or prunes to make eyes of birds, and sweet strong tea for lubrication of buns in front of baking - prepare it in advance (1 tsp or 1 Black tea bag for 0.5 glasses of boiling water + 1 tbsp. Sugar) .

For baking the larks, I take 500 grams of flour. If you want the form of birds a clearer, sculptural, take 600 grams of flour. This dough perfectly behaves in the oven as in small forms - buns, pies, and in the form of large pies. It can be used for baking in deep fryer, but then reduce the amount of flour to 400 gr.

In the dough for sweet baking Add 3 tbsp. l. Sahara. IN failure baking - 1 tbsp. l.

Step-by-step photo recipe:

Squake flour (500 gr) in the bowl of the mixer, add sugar (3 tbsp. L.) And salt (1 tsp.), Mix, add water with foaming yeast and turn on the mixer with the nozzles for the kneading test. Add vegetable oil (6 tbsp.) And vodka (2 art. L.). Check smooth dough.

With the help of a mixer, I knead the dough in 10 minutes - your hands will need more time. The mixer is so arranged that it best forms in the test of gluten (connects the protein of flour with water), from that even the small volume of the test behaves perfectly when baking and it turns out perfect.

Tip: if you do a very cool dough from 600 grams of flour, as well as if you are not sure of the power of your mixer, knead the dough with your hands.Did you understand what I wrote?))) I wrote that our gentle female hands cannot replace any household appliances))) - a great topic for the philosophical conversation, but now it's not about it)))

Pick the dough with your hand - form the ball, cover the food film or a towel and leave in a warm place for 1 hour for the lifting.

After 1 hour, get well dough well to remove carbon dioxide, turn again and leave for an hour for another 1 hour. After two lifting, i.e. after 2 hours, the dough is ready to cut down.

Tip: ready dough You can put in a large package, it is not tightly tied, leaving a place for the lifting, and store in the refrigerator, but no more than 2-3 days. After this period, the dough will begin to apiece and come into disrepair. If you want to use the dough even in a week, put it in the freezer. When you need, pull out and defrost.

Properly cooked dough has a very tender consistency, it is easy to cut, it will not stick to the knife, to the hand and to the working surface. To form products from this test, you can use a small amount of vegetable oil - lubricate their hands.

Remove the dough, form the ball and lay out onto the working surface.

Cut the dough ball for 16 parts and form 16 small balls - it is almost ready-made buns for breakfast.

Tip: such buns can be quickly baked to breakfast if you cook the dough from the evening and remove it into the fridge. In the morning give good buns to come, smear strong tea, sprinkle, for example, sesame, poppy oatmeal, big salt and bake. Great idea - Buns for home ! And you can also bake lean , greased the dough with vegetable oil instead of creamy and sprinkled with cinnamon with sugar. And back . In addition, traditional Russian cuisine Pies and pies with various fillings, donuts - the use of this test is very much. But do not forget that we are the bruises of the birds and then I will tell you how to form them.

How to make larks from dough

There are many ways to form the larks, but I like this most

Roll the test ball in the harness long approximately 23-25 \u200b\u200bcm. The ends of the harness should be thickened - this is a future head and a tilt of the lark. To birds were the same, use how to measure some subject, such as a knife.

Tie the harness by the usual node and form the head and tail. Roll into the dough, there should be no voltage in it.

Forest form on the beak head and flatten the tail. Make on the tail 4 cut with a knife. Here is a bird and ready!

It remains to make eyes. It is convenient to use toothpick - pour it holes in the head and insert pieces of raisins or other suitable dried fruits in them. I inserted small peas in black peppers - it looks beautiful, but do not forget to remove the pepper before meal)))

Put the birds on the baking sheet, lubricated with vegetable oil or use baking paper - it is not necessary to lubricate it with oil. Leave for 20 minutes to lift the dough.

Before baking, gently lubricate each bird with a strong sweet tea so that they are better twisted in the oven.

Bake the larks in a pre-preheated oven T 200 ° C 20 minutes.

Small baking without a filling usually does not cause problems and usually when the birds are shimmed, they are ready and protected well inside.

Remove the birds from the oven and, while they are hot, lubricate with vegetable oil, cover with a towel and let the baking cooler.

"The post is already on the outcome, there is spring. Stumbled the starlings over the garden - and the larks flew to forty martyrs. Every morning I see them in the dining room: Looks from the Sukhanets, the old-axis heads with raisins in their eyes, and ruddy wings are braided on the back. It is a pity there are, so they are good, and I start with the tail. " (Ivan Shmelev, Easter)Forty martyrs of Sevastia, who sanctify the whole of the Holy Fourteen. Pake the larkoms together with children, let this ancient tradition take root in your families.

Despite the fact that it lean pasta Very strong, and the baking is small, the buns turned out very gentle and air - it is easy to rush and stretch, almost just like a sofner.

refined vegetable oil 6 tbsp.

vodka 2 tbsp. l.

vanilla sugar 1 bag (optional for sweet baking)

In a small bowl, pour warm water (250 ml), add sugar (1 tsp.) And dry yeast (1 bag), stir and wait when yeast flashes.

Satch down the flour (500 gr) in the mixer bowl, add sugar (3 tbsp) and salt (1 tsp), mix your hand, add water with foaming yeast and turn on the mixer with nozzles for the test. Add vegetable oil (6 tbsp.) And vodka (2 tbsp.). Check the smooth dough - a mixer of 10 minutes.

Form the ball from the dough, cover the food film and leave in warm place for 1 hour for the lifting.

After 1 hour, get well dough well to remove carbon dioxide, turn again and leave for an hour for another 1 hour. After two lifting, i.e. After 2 hours, the dough is ready to cut down.

How to make larks from dough

Cut the ball of the test on the 16 parts: first on the 2 parts, then every part once again into 2 parts and so on. Form 16 small balls.

Roll the test ball in the harness long approximately 23-25 \u200b\u200bcm. The ends of the harness should be thickened - this is a future head and a tilt of the lark.

Tie the harness by the usual node and form the head and tail. Forest form on the beak head and flatten the tail. Make on the tail 4 cut with a knife. With the help of the toothpicks, make a hole for the eyes in the head and insert pieces of raisin - the bird is ready.

Squeeze the birds on the baking sheet, lubricated with vegetable oil or use baking paper. Leave for 20 minutes to lift the dough.

Before baking, lubricate each bird with a strong sweet tea so that they are better to smash in the oven. Bake the larks in a pre-preheated oven T 200 ° C 20 minutes.

Remove the birds from the oven and, while they are hot, lubricate with vegetable oil, cover with a towel and let the baking cooler.