Recipe of Little birds

Join me and let's see how to make Little birds

Instructions:

Step 1
• Add all the dry ingredients to a bowl, sift the flour and make a crown (or volcano).
Step 2
• Add to the center of the crown the wet ingredients together with the lemon and orange zest (it should only be the peel without the white part as it turns bitter). Only the egg yolks should be used and the whites should be reserved for the meringue.
Step 3
• Mix the dough little by little and add the warm water to the dough. It should be a soft, sticky dough (not dry). Once the dough has been formed, it must be kneaded for 10 minutes and after that it must be left to rest in a warm place covered with a damp cloth for 1 hour to wash the mixture and increase in volume.
Step 4
• After the hour has passed, you have to knead the dough again on a floured surface and make balls of the same size (approx. 100-120 grams each). Leave it to rest for 15 minutes with a damp cloth on top so that the surface does not dry out.
Step 5
• Preheat oven to 180°C
Step 6
• Bake rolls in a floured or silicone tin for 20 minutes at 180°C. The surface must be equipped, after the time has passed, they must be removed from the oven and allowed to cool.
Step 7
• While they are cooling, the meringue must be made with syrup, for this purpose it must be placed in a pot on low heat with the amount of water and sugar and let it boil until when a wooden spoon is inserted, the syrup falls “bareback”. Do not stir or use any metal utensils.
Step 8
• While the syrup is being formed by the hair, the 4 egg whites are whipped. When the syrup is ready, gradually add it to the eggs and it will form a firm meringue and double in size.
Step 9
• Finally, the masses must be sprinkled on top with the meringue. Some people put colored sprinkles, beads, or chocolate sticks on them. I prefer them only with meringue. The most important thing is that they should place the meringue when the bird is cold. Let's enjoy!