Zhavoronki, or Russian Lark Buns, are traditional enriched breads made during Easter in Russia. Get the whole family to help ring in the spring by making these lightly sweetened, charming bird-shaped rolls!
History & Origins
Zhavoronki (Жаворонки) is the Russian name for the skylark. This bird is a symbol of resurrection and springtime in Russian Orthodox tradition. That’s one theory for why these lark-shaped rolls are traditionally made during Easter and spring. The birds are part of very old Slavic rituals for welcoming the spring.
When most of Russia converted to Orthodox Christianity, the lark buns got linked to the Forty Martyrs of Sebaste. These Roman soldiers were martyred for their Christianity in 320 AD. The soldiers were left for dead on a frozen lake near Sebaste in modern-day Turkey.
The Russian Orthodox Church celebrates the forty martyrs of Sebaste every March. It’s a bit of a stretch to me, but some believe that the shape of the bread represents the knots that tied the martyrs together as they awaited their fate. On this day it’s also believed that skylarks begin singing to welcome the approaching spring.
These soft sweet enriched buns are a beloved Easter treat in Russia and it’s a fun activity for kids to shape the birds. There are many variations of the recipe, and some families have their own special way of making them. But there’s usually one common factor: they’re naturally plant-based!
Zhavoronki are eaten during the Easter season in Russia, which includes Lent. The Lenten season is a period of fasting and abstinence for many Christians. Eggs, meat, and dairy are all avoided. This is why lark buns use a traditionally vegan or “lean” dough—they don’t contain any egg or milk.
What You’ll Need
To make zhavoronki, you’ll need to start by making my Vegan Master Sweet Dough. This dough is the base for many of my bread recipes, and it’s perfect for an enriched bread like these lark buns.
Besides the bread dough, you will just need some apricot jam or maple syrup to brush onto the buns, plus a handful of raisins or cloves to make the “bird eyes.”
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Step-by-Step Process
Step 1: Make a batch of Vegan Master Sweet Dough. Let it rise until doubled in size.
Step 2: Divide the proofed dough into 8 pieces (no need to be exact) and roll into balls.
Step 3: Cover the dough balls with a damp towel. Let rest 5 minutes to relax the gluten.
Step 4: Roll each ball into an 8-inch log, then tie it into a knot.
Step 5: Choose the shorter end of the knot for the bird’s “head” and pinch it to make a beak shape. Optional: use scissors to give the birds an open mouth, like they are singing.
Step 6: Poke a hole through the bird’s head, and thread a raisin or a clove through the hole for the eyes. Repeat for all the pieces of dough.
Step 7: 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.”
Step 8: Set each zhavoronki 2 inches apart on a lined baking sheet. Cover with a damp towel and let rise until slightly puffy.
Step 9: Just before baking, brush each bird with generous amounts of apricot jam or maple syrup.
Step 10: Bake on the middle rack, rotating halfway through and brushing with more jam or maple syrup.
Storage Tips
Store leftover zhavoronki in a bread box or an airtight container for up to five days after baking. Any longer, and move them to the freezer where they will last another 3 months. Thaw overnight before eating. (If you want, you can throw thawed buns in the microwave for 5 to 10 seconds to make them fluffy and soft again!)
More Vegan Easter Recipes
Recipe Card
Did you make this recipe? Please consider leaving a rating below to let me know how you liked it. You can also take a picture and tag me on Instagram @earthtoveg, I will shout you out in my Stories!
Zhavoronki (Russian Easter Lark Buns)
Use Imperial/Metric buttons below to toggle between volume vs weight measurements. I recommend weighing out your ingredients for best results.
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.