If you’re looking for something soft, beautiful to look at and delicious to eat, you’re in the right place! Today I present my Savory Danubio, a recipe that tastes like home and togetherness. It’s perfect for brunches, aperitifs, birthday parties, Easter or dinners with friends. The Danubio is made of many small balls of soft dough placed in the pan to form a savory cake that you can pull apart with your hands. The best part is this: everyone takes their stuffed ball, and it’s always a hit. I filled it with cooked ham and smoked provola, but you can also use grilled vegetables or whatever you prefer.
My little boy loves it too; it’s his favorite savory pastry and he is literally crazy about it! It’s a super convenient and versatile recipe that you can customize every time with whatever you have in the fridge.
So, what do you say? Let’s run to the kitchen and make it together!
Below you’ll find other super tasty recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Savory Danubio
- 520 g farina 00
- 4 1/3 cups all-purpose flour
- 250 ml latte
- 1 egg
- 1 cucchiaino zucchero
- 1 2/3 tsp salt
- 20 g fresh yeast
- 3 1/2 tbsp vegetable oil
- 200 g prosciutto cotto
- 7 oz cooked ham
- 100 g salame
- 3 1/2 oz salami
- 200 g provola affumicata
- 7 oz smoked provola (or smoked provolone)
- 1 egg
- to taste chia seeds
Tools
- 1 Bowl
- 1 Fork
- 1 Knife
- 1 Cutting board
- 1 Pan
Steps to prepare the Savory Danubio
In a small bowl, dissolve the fresh yeast in warm milk. Mix well and set aside.
In a large bowl, pour the flour and add the warm milk with the dissolved yeast. Add one teaspoon of sugar and the vegetable oil.Mix lightly, add the salt and the egg. Work the mixture with a fork for a few minutes.
If you can’t work the dough well with a fork, knead the dough with a stand mixer or simply with your hands as I did. Cover the bowl with a kitchen towel and let it rise in a warm place for at least 3 hours, or until it has doubled in volume. Rising times may vary depending on the room temperature.
While the dough is rising, cut the cold cuts and the provola into cubes and set them aside.
After the rising time, take the dough and portion it into pieces of about 1.4 oz (40 g) each. Flatten the ball slightly and fill with cooked ham, salami and provola. Close the edges and shape into a ball. Arrange the balls in the pan, starting from the center and working in a spiral, leaving a little space between them (they will stick together during the second rise).
Cover again with a towel and let rise for another 45–60 minutes, or until they are puffy and joined together.
Preheat the oven to 356°F (convection). In a small bowl beat the egg and brush the surface of the Danubio gently with it, then sprinkle the surface with chia seeds. Bake for about 30 minutes, or until the surface is nicely golden. If the surface browns too quickly, cover it with parchment paper.
Remove the Danubio from the oven and let it cool slightly before serving. It’s great warm, but also stays soft when cold.
And here it is ready: beautiful, soft and super gooey!
Do you like the recipe? Then come visit me on my Facebook page: you’ll find lots of other tasty and fun recipes! Leave a like HERE. I would love to receive your photos and share them on my blog and my page! If you need any advice write to me, I’m here to help you….
Big kiss, UNTIL THE NEXT RECIPE!!!
FAQ (Questions & Answers)
Can I fill the Danubio with other ingredients?
Of course, you can customize the filling based on your tastes or whatever you have in the fridge.
Can I prepare the dough in advance and let it rise in the fridge?
Yes, it’s possible! For a slower and more controlled fermentation, you can let the dough rise in the refrigerator for 8–12 hours. In this case, remember to take the dough out of the fridge at least one hour before working it so it comes back to room temperature.
