Zhavoronki (Russian Easter Lark Buns)
Servings: 8 buns
Calories: 109kcal
Zhavoronki is the Russian name for these lark-shaped bread rolls, traditionally made during Easter in Russia. The plump little birds are almost too cute to eat!
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Ingredients
- 1 recipe of Master Sweet Dough (about 3 cups of dough)
- 2 tbsp apricot jam or maple syrup (*optional)
- whole cloves or raisins (*optional, for making the bird “eyes”)
Instructions
- Make 1 recipe of Master Sweet Dough following the recipe instructions and let rise until nearly doubled in size (around 1 ½ hours in a warm environment, or up to 3 hours in a colder room).
- Divide dough into 8 roughly equal pieces (no need to be exact) and roll into balls.
- Cover with a damp towel and let rest 5 minutes. This lets the gluten in the dough relax so it’s easier to shape.
- Roll each ball into an 8-inch log, then tie it into a knot. Choose the shorter end of the knot for the bird’s “head” and poke a hole through it using a toothpick or skewer. Thread whole cloves or raisins through the holes for the eyes. Pinch the tip to make the bird’s beak.
- Using a pastry cutter or scissors, make 3 to 4 cuts to the other end of the knot and fan it out slightly to make the “tail.” Repeat with all eight pieces of dough.
- Set each zhavoronki at least 2 inches apart on a baking sheet lined with parchment paper. Cover with a damp towel and let rise until puffy, around 45 minutes at room temperature or 30 minutes in a warmer environment. Meanwhile, preheat the oven to 375 °F (190 °C).
- Just before baking, brush each bird with generous amounts of 2 tbsp apricot jam or maple syrup. Bake on the middle rack for 20 minutes, rotating halfway through and brushing more jam or maple syrup on top.
Nutrition
Calories: 109kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 133mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 0.5mg | Calcium: 7mg | Iron: 0.4mg