The Forty Martyrs Skylark Rolls

History

The Forty Martyr’s Date on March 9th has an interesting historic tradition that accompanies it, the making of forty little breads that are shaped in the form of small birds, skylarks, a symbol associated with the saints and their day. As the day always falls in the middle of Lent, this tradition is one that is also associated with the penitential fast and a great option for your Lenten observance.

The skylark tradition comes from the ancient observance that these birds are among the first type to arrive in springtime, heralding the beginning of the season. As their arrival would often fall near the saints’ early March date, the birds began to be associated with the holy day. Just as the martyrs were said to utter, “winter is harsh, but paradise is sweet,” the skylark reminds us of the final end to the darkness and dread of the winter season and the slow awakening of spring. Similarly, the birds are thought to remind Christians of the saints’ faith, helping us imagine how, like them, we also yearn to soar upwards to heaven to be with Jesus.

Skylark Rolls

As with many of the longest-standing liturgical living traditions, these rolls look a little different in the various countries in which they are baked. In some countries, the 40 bird rolls are actually made as 40 small crowns, symbolizing the saints’ award in heaven. They are created with a simple figure-8 shape to depict the circlet. If you find the bird shape to be too difficult to manipulate, this could be a good option for you to try.

To make the skylarks, however, take a piece of risen yeasted bread dough and roll it out into a long piece before loosely tying a knot. You can season the dough any way you please—we especially like the idea of a bit of honey and cinnamon or honey and citrus zest. If you are making them as a simple Lenten dish, keep the recipe savory. However, if you want to serve them as a more festive commemorative tradition, you can glaze them with an easy powdered sugar icing and eat them as dessert. In either case, peppercorns or raisins do well to represent the birds’ eyes. If forty rolls are too many for your family to eat at one time, they will freeze well after baking and are the perfect treat to enjoy all spring long!

Ingredients

2 cups water warm to touch

2 teaspoons active dry yeast

⅓ cup olive oil

⅓ cup honey

1 teaspoon salt

4½-5 cups all-purpose flour

80 peppercorns or raisins

1 egg

1 tablespoon water

Instructions

1. Combine the warm water and active dry yeast in the bowl of a stand mixer fitted with the dough hook attachment.
2. Add in the oil, honey, salt, and the first two cups of flour and give it all as few stirs. Continue adding in the flour and mixing with the dough hook until the dough begins to pull away from the sides of the bowl while mixing. 
3. Turn the dough out on a surface dusted with flour, dust your hands, and knead the dough, adding flour as needed, until it can be formed into a smooth ball. Place the dough in a greased bowl, cover, and let it rise until it has doubled in size.
4. Once doubled, preheat the oven to 350℉ and line 2-3 large baking sheets with parchment paper.
5. Turn out the dough onto a slightly floured working surface and divide out the dough into four portions. Begin with one of the four portions and divide out ten pieces of roughly equal size.
6. To shape the skylark, take one of the ten pieces, roll it out into a “rope” and twist it into a knot. Then turn it and place it on the prepared baking sheet so that the end of the dough is facing up for the skylark’s head and down for his tail. Pinch the top end together to form the skylark’s beak.
7. Repeat this with the rest of the dough to make 40 total. Before baking, place peppercorns or raisins for the birds’ eyes and brush each with an egg wash by beating together the egg with one tablespoon water and brushing each before baking. 
8. Bake the skylarks for 25-35 minutes at 350℉. If desired, brush with butter when they come out of the oven and enjoy!