Very Soft Savory Danubio is a very good and quite simple rustic dish to prepare, a savory revision of the more known Sweet Danubio, with the recipe of which I also prepared the CHRISTMAS STAR DANUBIO and the NUTELLA DANUBIO.

The rustic Danubio is made with a savory brioche dough and not with the classic MILK BRIOCHE BREAD or the SOFT YOGURT BRIOCHE BREAD, so instead of sugar, you’ll find grated parmesan and a nice teaspoon of salt.

To prepare the Danubio recipe, you can knead by hand or with a mixer, even though it’s not essential because the dough is very simple.

For the filling, I used ham and fontina cheese, but you can use whatever you prefer: prosciutto, mozzarella, edamer…

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If you liked this recipe, you might also be interested in chicken skewer rolls:

Difficulty: Easy
Cost: Economical
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 6 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 1/2 cups Manitoba flour
1 2/3 cups all-purpose flour
1 cup milk
1/4 cup butter
1/2 cup grated parmesan cheese
2 tsp active dry yeast
1 egg
1 tsp salt
5.3 oz fontina cheese
4.2 oz cooked ham
1 egg yolk
sesame seeds
extra virgin olive oil (or butter and flour)

Tools

1 Mixer

Preparation

Place the Manitoba flour together with the all-purpose flour and the active dry yeast into the mixer bowl.
Add the grated parmesan cheese, egg, and slightly warm milk.
Do not overheat the milk, as high temperatures could kill the yeast.
Knead quickly with the hook.
Lastly, add the soft butter and teaspoon of salt.
Knead vigorously to obtain a well-blended and soft dough.
Cover the bowl with cling film and allow to rise for at least 3 hours.
Dice the slice of cooked ham and the piece of fontina.
Set aside.
Once the dough has risen and at least doubled in volume, transfer it to the work surface.
Take pieces of dough about 1 oz each, flatten them slightly in the palm of your hand, then fill them with some diced ham and fontina.
Close the edges of the dough ball and then roll it between your hands sealing the closure.
Grease with oil, or butter and flour a baking pan, and place each dough ball of your savory Danubio inside.
Once you have finished filling your pan with the dough balls, cover and allow to rise for another half-hour.
Beat the egg yolk and brush the surface of the Danubio.
Sprinkle the entire surface with sesame seeds.
Bake the very soft savory Danubio in a preheated static oven at 350°F and cook for 25-30 minutes, watching the cooking carefully.
Serve the Danubio freshly baked or slightly warmed.