The recipe for Savory Danubio with cooked ham and smoked cheese is one of those recipes I have wanted to make for a long time because my blog was missing a savory leavened bread. This Savory Danubio can be served as an appetizer or starter. It’s a bread with a surprise filling because you can change it to your liking each time. You can also vary the filling for each individual ball if you prefer. Don’t be intimidated by the 6 hours of waiting; time is the only thing required to make this recipe.
If you want to purchase your copy of the Molino Fratelli Cipolla Book where you will find many recipes for leavened bread and loaves, as well as mine, you can buy it by clicking here
- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Saints
- Energy 417.47 (Kcal)
- Carbohydrates 48.60 (g) of which sugars 6.46 (g)
- Proteins 20.19 (g)
- Fat 15.92 (g) of which saturated 2.58 (g)of which unsaturated 2.06 (g)
- Fibers 1.66 (g)
- Sodium 822.55 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Savory Danubio with Ham and Smoked Cheese
- 4 cups Manitoba flour
- 0.25 oz dry brewer's yeast
- 2.1 tbsp sugar
- 1 egg
- 4 tbsp extra virgin olive oil
- 1 cup milk
- 2 tsp salt
- 1 egg yolk
- to taste salt
- to taste pepper
- to taste sesame seeds
- 7 oz cooked ham
- 7 oz smoked cheese
Tools to Make the Savory Danubio
- Stand Mixer
- Oven
- Baking Tray
- 1 Bowl
Preparation of the Savory Danubio
To prepare the savory Danubio, start by sifting the flour with the dry brewer’s yeast, sugar, and salt. Pour everything into the stand mixer’s bowl and start it. Gradually add the slightly warmed milk, the 4 tablespoons of oil, and the egg. Work until the dough pulls away from the sides. Form a ball with your hands and let it rise in a ceramic bowl, covered with plastic wrap, and covered with a kitchen cloth in the oven, turned off, but with the light on for about three hours.
After this time, take the dough, place it on a floured wooden work surface, and divide it into 20 balls. Use a rolling pin to turn the balls into circles. Fill each circle with the cooked ham and smoked cheese pieces. Take a round baking tray of at least 10 inches. Line the bottom with parchment paper and place your balls inside, well spaced because they will rise again. Cover with plastic wrap and the kitchen cloth, place the tray in the oven with the light on for another three hours.
After this time, beat the egg yolk with the milk, salt, and pepper, brush the surface of the balls with it, and sprinkle with sesame seeds. Preheat the oven to 356°F in static mode, and when it reaches the temperature, you can bake your Savory Danubio. Cooking time is about 30 minutes. It should be well golden on the outside.
Enjoy your meal!!!
Storage:
The Savory Danubio can be stored in a cake container for up to two days
Tip:
If you won’t consume it the same day, I recommend slightly warming it in the oven before serving it in the days following preparation and baking.
If you are not afraid of long leavening times….
You can also try the Savory Plumcake Danubio which you can find on my blog
If you prefer a sweet leavened bread, try the Jewish Chocolate Babka, and you won’t regret it!
