Do-it-yourself salt dough bird. Handicraft from salt dough "bird" with your own hands. Birds from cotton pads - master class

0.5 tbsp. flour;
0.25 tbsp regular table salt;
0.25 tbsp extra salts;
0, 3 - 0.5 tbsp. cold water.

Salted dough bird of happiness

Modeling the bird of happiness

First, we make a stencil out of paper. It is difficult to name this figure somehow, but it looks more like a circle, pointed at the top or a stretched egg. We apply the stencil on the dough, rolled into a layer 3-4 cm thick and cut along the contour.

Now we form balls from two small pieces of dough, flatten them a little and stick to the bottom of the widest part of the figure. Wet the bonding site with water and smooth it with your fingers. Now, with a knife or a toothpick, draw shallowly the lower edge of the figure, which is smeared. The base of an owlet with paws is already there.

Now we make the wings of the bird. We form sausages of the required length from two identical pieces. The sausage should be slightly larger on one side than on the other.

At the top, we stick the sausages to the side of the owl and put them on the body. Gently flatten the wings with your fingers.

Take 6 identical pea-sized pieces of dough. Make balls out of the pieces, then stretch them and sharpen them to form oblong droplets. Put the droplets at the very top of the head, forming a forelock. For relief and convenience, press the droplets with a toothpick.

Now along the entire edge of the figure with a knife we make notches of different lengths and at different distances. We do the same relief on the lower part of the wings.

It remains to blind only the owl's face. Take 2 identical pieces of dough and form into ovals, then flatten them and stick just below the forelock. Immediately make 2 wrinkles of different lengths, following the contours of the lower part of the eyes.

To make the pupils in the eyes, you need to form balls, and then flatten them and stick them in the right place. The nose is formed from a voluminous pointed droplet, and after you have stuck it in it, 2 holes are made with a toothpick.

In the finished bird we make 2 neat holes for the rope. Dry the dough in the oven at the lowest possible temperature. To see if the figurine is dry inside, tap it with your finger. Completely dry dough will make a slight ringing sound, while under-dried dough will make a dull sound.

Painting of a bird of happiness

To achieve an interesting effect, the painting will be done in several stages and in a special way. All sides, folds and dents of the figurine should be carefully painted over with black gouache. Don't miss a single strip!

Now we take a foam rubber sponge, apply brown paint on it with a brush and paint over the upper part of the bird with applying movements. In this way, it will be possible to paint over only the even and protruding parts of the dough, without touching the dents. To get the desired effect, the sponge must not be wet, and the black paint must not be completely dry.

We sculpt a bird in the nest with children from salt dough.

Call the kids, knead the salted dough and sculpt with us! Salted dough is an amazing material: soft and plastic, it is a pleasure to sculpt from it!

All you need is flour, salt and the desire to create!

The easiest salt dough recipe:

1 cup fine salt, 2 cups flour, and 1 cup water (slightly less than a glass).

Materials for the bird in the nest:
Salted dough, gouache paints (blue, brown, yellow, white, black), brush, jar of water, stack, garlic press, sheet of paper. For painting the finished work, you can use acrylic paints, then you do not have to varnish the product.

From a piece of dough, pinch off three pieces, paint one brown, the other blue, and leave the third white. To paint the dough, make a groove in it, put a little paint with a stack and start kneading a piece of dough until it is completely colored.

What should happen. We decided to paint the dough in two shades for the nest, adding a little black paint to the other piece.

Now we take a garlic press, put a piece of dough into it and squeeze it out. I am sure this activity will captivate your children for a long time.

From a small piece of brown dough we make a flat cake (the base of the nest).

From the resulting sausages, we build a nest after moistening with water.

We sculpt a bird. Divide the blue dough into two pieces, large and small.

From a large piece we roll a ball, from a ball we make a droplet shape.

We make a ponytail. With two fingers we flatten the tip and use a stack to draw stripes (feathers).

We sculpt the wings. Divide a small piece of dough in half and roll the balls from the balls, make drops and cakes. With the help of a stack we make a beautiful edge (scallops).

From white dough we sculpt the eyes and beak (from a ball of a droplet) of a bird, testicles into a nest. We glue the parts with water.

We made the plumage and now we have to sculpt her body. Cut a piece of dough, roll into a ball, and then shape into a body. If the bird is large, then it is better to put foil in the middle of the body so that it does not lose its shape during drying.

And now we will impose a little body between the wings and the tail. Let's design the head. From a toothpick, make a beak of the desired length and carefully insert it into the desired place. Squeeze the stick well at the base with the dough from the head and immediately make a hole for the eye.

Take a knife and draw fur grooves from the body to the tail.

Form the transition between the wing and the body with a strip of dough, as shown in the photo below.

Cut off a small piece of dough and roll up a ball - this will be the eye. Form a ball for the eye. We put foil under the head in the beak area, setting the desired degree of head rotation. Hurry up to do this before the dough is dry, because cracks may form.

Correct the shape of the eye with a damp brush.

Correct the junction of the right wing and body with a dough. You can add another long feather on top.

Moving on to the ponytail. Roll out a thin sausage. From it we will cut the feathers for the tail.

On the right side, lay the sausages one on top of the other with a turn up. See how the ponytail is rounded.

Now add feathers on the left as well and make a slight upward spread.

Now our ponytail looks like this!

It remains to make the legs. Take a thin sausage and cut two pieces. Roll out your claws.

Form two fingers.

Glue the paws to the bottom of the abdomen and brush the edges of the sausages with a wet brush. That's all! Our bird is ready. We leave to dry.

Let's call Spring together! Let's all bake larks together! These cute birds are true messengers of Spring, sun and warmth! And if the whole world bakes many, many warm, rosy buns in the form of larks - Spring will finally come!

For what holiday are dough larks baked? According to the Orthodox calendar, March 22 is the Memorial Day of the Forty Martyrs of Sebastia. Also on this day, an old Slavic holiday was celebrated - Larks. It was believed that on this day these little songbirds flew in, and after them spring came.

We are already tired of winter, together with its cold and icy ice, so we decided to call a warm sunny spring and bake rich larks.

Butter dough is made for larks. Do not forget that it is Great Lent, so the dough will be lean. By the way, I like butter dough on water and vegetable oil more than on milk and eggs.

For those who decide to bake larks according to our recipe, we will reveal our secrets of their preparation. Sparkling mineral water is used for the dough, so the dough rises a lot - make the larks not too large and put them on a baking sheet away from each other. To keep the birds beautiful and ruddy, brush them with a strong sweet brew before baking. After baking, you can grease the larks with vegetable oil.

Well, that's all the secrets of making larks. As you can see, there are not many of them, and the process itself is simple and fun. Let's celebrate spring with fun and deliciousness!

Flour - 0.5 kg.;
Carbonated water - 200 ml;
Vegetable oil - 75 grams;
Sugar - 3 tablespoons;
Salt - 1 teaspoon;
Yeast - 1 sachet (11 grams);
Strong sweet tea - 2-3 tablespoons;
Raisins for the eyes.

Dissolve yeast in warm carbonated water.

Sift flour into a deep bowl, add sugar, salt, vegetable oil, water with yeast and knead the dough.

Cover the bowl with the dough with a clean towel and put it in a warm place for 1 hour.

When the dough rises, knead it and make larks. We make larks like this - we divide the dough into 15 equal parts, roll each ball of dough into a tourniquet and tie it with a knot, form a head from one end of the knot, and flatten the other end and cut it in the form of a tail.

There is another way to make dough larks:

This is how we bake dough larks:

Before baking, grease the larks with strong sweet tea.

We bake larks in a preheated oven at a temperature of 220-240 degrees for 15 minutes.

Ready-made larks can be greased with vegetable oil.

Recipe 2, step by step: lean dough larks

Stove on Soroki - the day of the vernal equinox - buns in the form of birds, invoking spring with them - an ancient pagan tradition of the Slavic farmers. At least that's what ethnographers say. Christianity accepted this holiday, giving it the name Soroca (in honor of the forty great martyrs), but demanded a reciprocal concession. No matter how the dates of Orthodox Easter change, March 22 invariably falls in the midst of Great Lent, and therefore dough larks, this traditional ritual or ceremonial baking, must certainly be lean.

Today we will bake larks from lean yeast dough in accordance with all the canons of Lenten. My detailed, step-by-step photo recipe will outline the preparation exactly as our grandmothers have done for a long time - without eggs, milk and other muffins.

water 250 ml;
flour 500 gr;
vegetable oil 2-2.5 tablespoons;
sugar 2-3 tablespoons;
salt 1 tsp without a slide;
yeast 1.5 tsp dry or 25 gr fresh.

As a flavoring agent, you can take vanillin, cinnamon, cardamom, ginger - whatever you like.

To make the dough larks, essentially lean buns, come up faster and turn out more fluffy, you can first put a dough of half the flour, the norm of water and sugar. We'll add the rest of the ingredients later and let the dough rise well a couple of times.

Knead the finished lean yeast dough well and divide into 2-4 parts.

While we are carving the first quarter of the dough, wrap the rest of the pieces in foil or simply cover with a napkin.

Divide a piece of dough into 4 or 6 equal pieces. It is very easy to mold our birds from such small pieces.

First you need to make a "sausage", for which we roll out a piece of dough to the desired length.

Flatten the lower tip of the dough on the table and cut it - this will be the tail. We make a head from the top: we sculpt a sharp beak, insert raisins instead of a peephole. If the raisins are large, you can cut each berry into 2-4 pieces. The simplest lark is ready.

But even lean pastries can be made tasty and sweet, as the main characters of this spring holiday, children, love. Roll a piece of dough into a cake, grease with vegetable oil and sprinkle with sugar.

We roll up the cake with a tight roll, which we tie in a knot and form a lark.

To make the dough larks more beautiful and perky, you can make notches with kitchen scissors - "ruffle the feathers", or sprinkle the backs with sugar, poppy seeds, sesame seeds or seeds.

Lean baked goods cannot be greased with eggs or milk, but strong sweet tea will help us to make the larks ruddy, with which we grease them before baking.

You need to bake such pastries in the oven at 180-200 degrees, until a beautiful brownish color, 15-20 minutes.

Unusual and delicious lean buns in the shape of birds can be baked not only on the spring equinox, but also in any other case, when you want something sweet, but lean.

Recipe 3: how to bake dough larks (with photo)

Active dry yeast - 7 g
Sugar (sand) - 110 g
Wheat flour - 470 g
Salt - 1 tsp
Vegetable oil - 75 ml
Dark raisins - 20 g

To begin with, we put a liquid dough. Dilute yeast in a glass of warm water (200 ml), add 3 teaspoons of sugar and half a glass of flour. Knead and leave to stand until it rises.

Add 5 tablespoons of vegetable oil to the dough, ¼ glass of sugar, a teaspoon of salt, then add flour, about 3 cups, knead, if the dough is sticky, then add flour until the dough becomes tight enough, it should move well from hands. Knead and leave to come up, then mix again.

Divide the dough into portions.

And we make larks. How to make a lark out of dough? For example like this. Roll out a portion of the dough into a sausage:

We turn off.

We twist the muzzle.

Flatten the tail and use a knife to make feathers, insert raisin eyes.

And you can sculpt dough larks like that. Divide the sausage in half.

We put it crosswise.

We form the wings, tail and head.

We decorate the feathers and eyes.

Or you can take a piece of dough and make it flat at one end.

Divide in half.

And we throw the bottom piece up - a wing. We decorate the head, feathers, insert the eye.

We plant the birds on a baking sheet. I do not upset them, because while I mold them, they manage to distance themselves. Lubricate with sugar water (I diluted 3-4 teaspoons of sugar per 100 grams of water)

And we send it to the oven, preheated to 180-200 degrees. We bake until browning, take out, grease again with sugar water, cover with a towel and let cool. Happy holiday!

Recipe 4: spring buns Skylark dough

Incredibly delicious dough, lean and easy to prepare! Larks rolls are simply magical. Today we will try two types of sculpting. We bake "larks" - we call and wait for spring!

Flour - 420-470 g
Pressed yeast - 20 g
Water - 1 glass
Sugar - 100 g
Salt - ½ teaspoon
Vanilla sugar - 1 tbsp spoon
Vegetable oil - 50-70 ml
Raisins - for decoration
Sweet black tea - for greasing buns

We prepare products for buns.

How to make Larks buns from lean yeast dough: warm water, 2 tbsp. l. sugar, 2 tbsp. l. flour and yeast, prepare the dough.

Cover with plastic wrap and let stand for 10 minutes.

When the yeast rises with a "hat", you can cook the dough further.

Add salt and sugar to the flour. We mix.

Add dough, vegetable oil.

Knead the dough - it should be thick enough. (I added another 50 g flour as the dough didn't seem thick enough to me.)

We round off the dough, send it to a plate, cover with foil and let it stand in a warm place for 40-60 minutes. The dough should double in size.

Knead the dough well for a couple of minutes. Divide the dough into portions of 65-70 g.

We roll out the bundles about 20 cm. The middle of the bundle should be thicker.

We tie the tourniquet into a knot, forming one "lark". Straighten the "tail" and make cuts with a knife, form a "beak", cut the raisins into 4 parts and make "eyes".

To form double larks, cross two bundles.

We thread the ends of one bundle inside the second. We form "beaks".

We make the "eyes" from raisins, form the "tail" with a fork.

To make the "beaks" look even more natural, we cut them with scissors.

Let the yeast dough buns stand for 10-15 minutes.

Lubricate the buns with strong sweet tea and bake at 180-200 degrees until tender.

Homemade Larks buns are ready. Every year, on March 22, we bake these buns and bring spring closer.

Bon Appetit!

Recipe 5: spring birds from the lark dough

A simple, lean, budgetary, versatile version of dough for buns and pies and the traditional version of molding dough birds. Step by step recipe.

Wheat flour / Flour - 1 kg
Salt - 1 tsp
Sugar ( granulated sugar) - 1.5 tbsp. l.
Yeast (dry) - 10 g
Water (boiled, room temperature) - 0.5 l

Sift the flour through a sieve.

Combine dry ingredients (flour, salt, sugar, yeast) together.

Mix well.

Pour water into a wide, high container.

Gradually pour the dry mixture into the water, stirring first with a spoon, then with your hands. In a bowl, knead the tough dough well.

Cover with a towel. Put in a warm place for 40 minutes.

Knead the risen dough.

Divide into two equal parts. Leave one part for work. Cover the second one again with a towel so that it doesn't get windy.

Roll out the sausage from the left dough. Cut it into equal parts.

Roll out a rope about 15 cm long from each small piece of dough.

Form the birds by tying the tourniquet in a knot. For the eyes of our bird, buckwheat grains may be suitable.

Place the birds on a baking sheet covered with foil, give the dough a little rest.

Brew strong tea, dilute sugar in it. Brush the heads, backs and tails of our birds.

We put the baking sheet in the oven heated to 180 degrees. We watch when the crust is browned on the buns.

The baking time depends on the size of the baked goods and the characteristics of your oven. We take the second part of the test to work. We repeat in the same order. Bon Appetit!

Recipe 6, simple: how to make larks out of dough

1 glass of water
0.5 cups flour
3 tsp sugar
7 g dry yeast

¼ glasses of sugar,
1 tsp salt
5 tablespoons of vegetable oil,
3 ~ 3.5 cups flour

Dissolve yeast in warm water and stir in sugar and flour. Put in a warm place until the dough has increased 2 ~ 3 times.

Put sugar, salt in the dough, pour in vegetable oil and add 2.5 cups of flour. Mix. Pour half a glass of flour on the table, pour the dough onto the flour. Knead, adding a little flour, until the dough is smooth, homogeneous, moist, but not sticky to your hands. (From these products you will get about 870g of dough.) Cover the dough with cling film and leave to rise. When the dough has increased by 1.5 ~ 2 times, cut it into equal pieces, which then roll into balls. Larks are molded in many different ways.

Sitting lark. Roll the dough ball into a long sausage. (photo 1) Tie the sausage with a knot. (photo 2) At the end, which turned out to be at the top, pull out the nose and insert the eye-raisin. The second - the lower - flatten the end with your fingers and cut, which will indicate the feathers on the tail. (photo 3)

Flying lark (option 1). Roll the dough ball into a short thick sausage. (Photo 1) At one end, extend the beak and insert the eye.
At the other end, flatten out 2/3 of the sausage length with your fingers or roll it out. When rolling, you need to stretch the dough in width, not in length.
In the middle of the rolled part, along the roller, make a cut. (photo 2) Then cut both the resulting halves with shorter cuts. Lift one part and lay it on top of the other, so that these parts are perpendicular to each other. (Photo 3)

Flying lark (option 2). Pinch off a small piece from a ball of dough. Roll it into a thin circle and cut half of the circle into a fringe. Roll a large ball into a roller, pull off the beak on one side and insert an eye. Flatten and cut the other end a little. (photo 1) A small circle - a wing - moisten on one side with water and put on the body blank, cut side up. (photo 2)

You can make the larks taste more interesting. To do this, roll a ball of dough into a not very large cake. This tortilla can either be greased with vegetable oil and sprinkled with sugar, or sprinkled with poppy seeds or crushed nuts, or spread with chopped dried fruits or grated apples. Then roll the cake into a roll (photo 1). After that, the lark is formed according to the first method of the flying lark (photo 2, 3, 4).

Place the sculpted items on a greased baking sheet or lined with baking paper. Brush with sweet water and bake until browning at 180 ~ 200 ° C. Grease the finished larks, without removing from the baking sheet, with sweet water or vegetable oil, cover with a towel and leave to cool.

Recipe 7: baking Larks with an apple on March 22

The shape of the birds can be given in different ways. I use the "knot" most often. I roll part of the dough with my palms into a plump flagellum and twist it in a knot. In order to make a lark out of it, three strokes are enough: on the head (upper tip of the knot) pull out the nose, insert raisin eyes on both sides of it and make two cuts on the tail (lower end of the knot).

warm water - 700 ml
dry yeast - 11 g (or 50 g live)
wheat flour, premium quality - 1250 g
sunflower oil - 6 tablespoons
apple - 1 piece
sugar - 1 tablespoon
salt - 1 tsp
turmeric - 1 tsp
raisins - a handful

Do you remember what larks look like? They are brown in color, often with a yellowish tint. And sometimes a well-defined yellow breast or muzzle. To make the dough larks have a similar color, I added turmeric to the dough.

And yet, I introduced one of my own ideas into this recipe - I mixed a grated apple into the dough. I did this so that the lean dough was soft and not dry. Of course, there is no apple taste in the buns and cannot be, but there is tenderness, as I planned!

I sifted 600 grams of flour into a large deep bowl.

Dry yeast, turmeric, salt and sugar were poured into it. If you want to use live yeast, then dissolve it in water and enter in the next step. If desired, the amount of sugar can be increased up to 200 g.

Thoroughly mixed all dry ingredients for even distribution. She poured in warm water (all at once - 700 ml).

She stirred the dough and left it just on the table, covering the dishes with a lid, for about an hour.

During this time, the dough rose magnificently and bubbled!

I washed the large apple, cut off the peel from it, and rubbed the flesh coarsely. Added to the dough.

Stir and then sift the remaining flour (600-650 g).

At the end, while kneading, I poured in sunflower oil (this time I took refined oil).

I rolled the dough into a ball. It should not be too dense - you should not clog it with flour. Better to let it stick to your hands a little (but just a little).

She covered it with a lid again and left it on the table. The dough rose quickly, in about 40 minutes. I kneaded it and let it rise again (it took about the same amount of time).

For convenience, the dough was divided into 4 parts. And then I cut each of them into 10 approximately equal ones. I always bake exactly 40 larks - according to the number of the Holy Martyrs of Sebastia. I do this even if I make the batch not from 1250 grams of flour, as it is now, but from 500-600 grams. It's just that in the second case, the birds turn out to be small. And in today's version they are medium in size.

I formed a tourniquet from each part of the dough with my palms.

With a simple movement, she rolled it into a bundle.

Here's what happened:

From the upper free end of the knot, she formed a head, slightly stretched the nose. On the sides I inserted eyes from halves and quarters (depending on the size) of raisins. So that the raisins do not fall out during the baking process or after, before inserting it, I slightly press the grooves on both sides of the spout with a small knife. Then I insert a piece of raisins (a whole one is not needed, even if a small one will fall out) and again press it into the depths with a knife.

The second (lower) free end of the knot was slightly stretched out and cut in two places, as if dividing the feathers.

She formed all 40 birds by the same principle. Baked on foil (you can do without it), greased sunflower oil, 10 pieces on a baking sheet.

Birds take 25 minutes in the oven at 180-200 "C.

Let the larks cool completely. I smeared it with sunflower oil on top and put it on a dish.

So that is all! Festive, yellow, light and tasty larks are ready!

Recipe 8: holiday larks - baking options

5.5 cups of wheat flour and another half a glass to sprinkle on the table, only about 1 kg of flour;
2 glasses of warm water;
30 g fresh yeast;
3 tablespoons of sugar;
3 tablespoons of sunflower oil;
raisins - a smaller, darker shade is better suited for the eye, it is more similar than large light, amber raisins.

Knead the dough.

Chop the yeast into a bowl, grind with sugar until liquid, pour in 1 glass of warm water, stir.

Sift 1.5 cups of flour.

Knead the dough and put it in a warm water bath for half an hour.

Gently mix the matched dough, add the remaining glass of warm water and gradually, sifting, stir the flour - I added 4 glasses one by one. At the end of mixing, pour in the sunflower oil.

It turns out a dense dough, a little steeper than usual for pies, so the larks will keep their shape well. Sprinkle flour on the table and knead the dough well so that it becomes homogeneous and smooth. Then sprinkle with flour on all sides so that it does not dry out and does not stick to the bowl, and again put it in a water bath for 20 minutes.

Now the fun part - it's time to sculpt larks!

We tried 3 ways. I liked the first one the most. When we were making the second batch, it became so easy and great to get it! Then the dough ended.

Making a sausage.

We tie this sausage into a knot.

At one end we make a round head with a beak, cut the other with a knife, we get a fan - this is a tail.

We insert the eyes from the raisins. Stick them deeper so they don't fall out when the dough comes up.

We put the larks on a baking sheet for proofing. As long as you blind everyone, they will do just fine. I do this: I turn on the oven on a small light, and put the baking sheet on top of the stove. And the oven is warming up, and the buns are warm.

Second way.

We also roll up the sausage, but do not tie it, but simply fold it in the form of a loop.

The loop itself is the head, the tips are the wings. Fan-cut the feathers, make eyes.

Third way. We make a cake, on the one hand it is narrow, on the other it expands.

On a narrow tip we make a beak and eyes, and a wide one, slightly pressing, cut into two - a tail and a wing.

We cut the "feathers" on the tail and wing, bend the wing up.

We spread the larks on a baking sheet, not very close to each other, the distance between them should be at least 5-7 cm so that the pastries that have come up do not stick together.

Sprinkle the larks with sugar, put them in a warm oven and bake at 180-200 (depending on how it fits), I baked for 45 minutes.

Ready-made larks are very beautiful! Golden, and you take it in your hands - warm! This is how spring feels!

In this master class I will tell you how to make a bird from salt dough, which will serve as a wonderful souvenir gift. Colorful bright birds will perfectly decorate any interior. Salt dough molding is also an interesting and exciting activity that will bring pleasure to both children and adults.

Materials and tools

How to make a craft from the "Bird" salt dough with your own hands? Step by step instructions for children and adults.

Cooking the dough. In a dry bowl, mix salt and flour, gradually add water. Knead the dough.

The dough should be strong enough not to stick to your hands, but not crumble.

Draw a bird pattern on a piece of paper and cut it out.

Roll out the dough into a layer 0.7-1 cm thick. Apply the template.

Using a stack, we cut the template along the contour.

We sculpt small decorative details from the dough: an eye, a wing, small balls for decorating a bird.

We decorate the bird with sculpted details, which we glue to the base with water.

You can use a straw, a pen from a pen, a cap from a felt-tip pen, a button to get different impressions on dough parts. Thus, we will additionally decorate the bird.

Gently insert wooden stick(skewer).

We dry the product until completely hardened in the sun, on a battery or on a baking sheet in the oven at the lowest temperature.

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