Savory Danubio without eggs and without butter, very soft with a yogurt dough, a spectacular appetizer for Easter and for celebrations. What is the danubio?
The Danubio is a typical Neapolitan savory pie made of little balls of leavened dough filled with a sweet or savory filling. The danubio, therefore composed of many small brioche-like balls, was not born in Naples, but entered deeply into Neapolitan tradition with the name Danubio, thanks to Giovanni Scaturchio, a pastry chef originally from Calabria, who in 1905 founded a pastry shop in Naples in Piazza San Domenico Maggiore, still renowned today. In the 1920s Scaturchio, back in Naples after the Great War, brought with him a wife from Salzburg. Many traditional sweets from his pastry shop were already known and renowned, but from the 1920s Austrian desserts also began to be produced, new sweets for Neapolitan palates, among these Strudel, Sachertorte and precisely the Buchteln, made of brioche balls filled with cream and jam. The name, however, too “exotic” for the time, was soon Italianized to Briochina dolce del Danubio and, because of its versatility, a savory version filled with provola, salami and today also ham was soon created. Today we will prepare a version that is not exactly the grandmother’s recipe of the savory Danubio, because the brioche dough is made without eggs, yet it remains super soft. This is a very soft savory Danubio, easy, without butter and without eggs, with a light and very tasty dough that almost seems to melt in the mouth. If you also want to prepare a very soft savory Danubio that is also an attractive and tasty appetizer, follow me in the kitchen and you will see how delicious it is!|
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Also take a look:
–Soft salmon focaccias with yogurt dough;
–Very soft savory brioches with yogurt dough;
–Sweet Danubio recipe with Nutella.
- Difficulty: Easy
- Cost: Very inexpensive
- Cooking time: 45 Minutes
- Portions: 8 People
- Cuisine: Italian
Ingredients to make the savory Danubio without eggs
- 4 3/4 cups type 0 flour
- 1 1/4 cups Greek yogurt
- 3/4 cup + 1 tbsp liquid water (warm)
- 2 1/2 tbsp sugar
- 3 tbsp + 1 tsp tbsp extra virgin olive oil
- 2 tsp salt
- tsp active dry yeast (or 12 g fresh)
- as needed egg (beaten for finishing)
- 10.6 oz provola (cheese)
- 10.6 oz cooked ham (diced)
Tools to make the savory Danubio without eggs
- Stand mixer
- Bowl
- Baking pan 10 1/4 in
- Oven
How to make the savory Danubio
Prepare all the ingredients and warm the milk and the yogurt slightly — they just need to not be cold from the fridge. Put all the ingredients into the bowl of the stand mixer, except the oil which we will add later; start the mixer and let the dough come together and become elastic, this will take about 20 minutes.
When the dough is formed, with a uniform, elastic mass that will cling to the mixer hook leaving the bowl clean, you can add the oil and then let the dough regain its elasticity.
Turn the dough out onto the work surface; as in the photo it should be elastic and uniform. Preshape into a smooth ball, place it inside a bowl and put it in a warm place (in the oven with the light on) to rise until it has tripled in volume — this may take from two to three hours, depending on the external temperature.
If you want to knead by hand, alternate 10 minutes of resting with 10 minutes of kneading, until you obtain an elastic, well-developed dough. It’s not impossible, but it requires some patience.
After closing the dough and letting it rise until nearly tripled, heavily flour a work surface, weigh out about 800-850 g of dough and divide it into pieces of about 45-50 g each. Cut the ham and the provola into small cubes.
Form small balls, then flatten and spread them, place a little ham and cheese (previously cut into cubes) in the center and close them into little pouches.
Form about twenty filled balls.
Arrange the balls in the pan with the seam side down, starting from the center and forming two concentric circles with one ball in the center.
Cover with plastic wrap and let them double in the oven with the light on — this will take about 45 minutes. After that time, beat the egg, preheat the oven to 356°F in conventional mode, brush the Danubio with the egg and bake for 45 minutes.
Our leavened bread is ready; let it rest a little and serve preferably still warm. It stays soft for a couple of days if kept in food-safe plastic bags, but because of the ham I wouldn’t keep it more than 24 hours. It’s so good, though, I’m sure it will disappear the same day!
If you liked this recipe also check out:
–Savory panettone with yogurt without eggs and butter;
– Easy soft savory panettone without eggs;
Notes
Preparation times are indicative and vary depending on the external temperature.
