Zhavoronki (Russian Easter Lark Buns)

🧂 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

• 1 Make 1 recipe of Master Sweet Dough following the recipe instructions
  [https://earthtoveg.com/vegan-master-sweet-dough/] 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).
• 2 Divide dough into 8 roughly equal pieces (no need to be exact) and roll into
  balls.
• 3 Cover with a damp towel and let rest 5 minutes. This lets the gluten in the
  dough relax so it’s easier to shape.
• 4 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.
• 5 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.
• 6 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).
• 7 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 Info