Sweet bread is a classic on many Latin American tables, and Little birds like my grandmother's are a homemade, traditional version that evokes childhood memories. This easy recipe yields about 15 pieces and is perfect to accompany a coffee with milk or hot chocolate. Originally from home baking, these buns are characterized by their soft and fluffy crumb, and by having a layer of meringue browned under the broiler that makes them irresistible.
The dough is made with basic ingredients such as flour, milk, yeast, egg yolks, butter, and a touch of vanilla and lemon zest, which give it a delicious aroma. Once baked, they are covered with a light meringue made with egg whites and tagatose (or sugar), and then broiled to achieve that golden, crispy finish. They are ideal for celebrations, family snacks, or simply to treat your loved ones.
You can serve them plain, with jam or honey, and if you wish, decorate them with colorful sprinkles or cinnamon. This recipe is a tribute to grandma's cooking, full of flavor and tradition.
Cook
60 min
Servings
18
In a bowl, make a volcano with the flour and add all the ingredients, except for the milk, add little by little as you need the mixture.
Knead until you have a uniform and manageable dough. Portion into palm-sized balls.
Let it rest for about 20 minutes and bake for 30 minutes in a preheated 200 degree oven.
For the meringue, beat the egg whites with the tagatosa in a bain-marie or you can make a syrup if you wish. And when our rolls are ready we cover them with the meringue.
Once we are all covered with the meringue, turn on the grill and give it that golden finish or decorate however you want.
