SAVORY DANUBIO: recipe and tips
Although it is called a cake, it is actually a savory preparation — a cross between a bread, a focaccia and a brioche with the typical “pinched” shape because it is made up of many small balls that, once baked, join together into a single loaf and can be easily pulled apart with a simple pinch.
It can be prepared plain or filled with various tasty fillings.
Each small ball is normally filled with cured meats and cheeses of your choice.
The danubio is perfect to serve at a buffet or as an appetizer, as a children’s snack, for a picnic or as a quick dinner saver.
It also has the advantage of being able to be filled however you like, so instead of the traditional cooked ham and scamorza you can use provola, ricotta, salami or any other sliced cold cut.
For those who don’t know, the danubio is a savory pie, but there is also a sweet version with Nutella, jam or chocolate chips suitable both for a very indulgent breakfast or snack and for a children’s birthday buffet.
Needless to say, every time I make it it disappears in the blink of an eye… in fact the last time I made it and my son’s friend was over for dinner, he wanted to take the last two balls home!
SAVORY DANUBIO: recipe and tips
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- All-purpose flour (00) (2 cups (250 g))
- Water (1 cup (250 ml))
- Manitoba flour (2 cups (250 g))
- Extra virgin olive oil (3 tbsp + 1 tsp (50 ml))
- Active dry yeast (1 packet (about 7 g / 2 1/4 tsp))
- Sugar (2 teaspoons)
- Salt (1 teaspoon)
- Egg yolks (as needed for brushing)
- Milk (as needed for brushing)
- 4.2 oz Cured ham (prosciutto crudo)
- 3.5 oz Smoked scamorza cheese
Preparation
Pour the all-purpose flour, the Manitoba flour, the packet of yeast and the sugar into a large bowl.
Mix everything so that the dry ingredients are well combined.
Then pour the water in a thin stream, starting to mix directly in the bowl with a fork to gather the ingredients.
When the mixture begins to come together, transfer it to a floured work surface and continue kneading by hand.
Add the oil and the salt (don’t add the salt immediately otherwise it would interfere with the yeast) and knead for a long time to obtain a smooth, homogeneous dough — it will take about 10 minutes (or about 3 minutes if you use a stand mixer).
Shape the dough into a ball, place it in a bowl covered with plastic wrap and let it rise for 2 hours or at least until it doubles in volume.
Chop the cured ham and cut the cheese into cubes.
Keep the filling in the refrigerator until ready to use.
Divide the dough into many balls of about 1.8 oz each (50 g each) — you should get about 14–16 balls; for this operation I recommend using a kitchen scale.
Then take each piece of dough, flatten it slightly and fill it with the ham and cheese, finally folding the dough over itself to form a ball.
Take a baking pan and oil it or line it with parchment paper, place the dough balls inside with the seam facing down.
Cover with plastic wrap and let rise again for another 30 minutes.
After the second rise, brush the danubio with a mixture of milk and egg yolk.
Bake at 356°F (conventional oven) for about 25–30 minutes (depending on your oven).
Your savory danubio is ready to enjoy!
You can store the baked danubio under a glass dome or in a food bag.
Enrich your table with this soft and fluffy Danubio!
STORAGE
Once ready, you can store it closed in a food bag for a maximum of 1–2 days.
Alternatively, you can freeze it.
TIPS AND VARIATIONS
You can change the filling of the danubio as you like — for example, use cooked ham and provola instead of cured ham and scamorza.
Personalize it according to your tastes.
You can decorate the surface by sprinkling some sesame or poppy seeds before baking.
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OTHER RECIPES WITH THE SLOW COOKER CROCK POT
Have you fallen in love with the crock pot too? Then check out the other recipes on the dedicated site page https://blog.giallozafferano.it/atavolacontea/category/crok-pot-cottura-a-bassa-temperatura-slow-cooker/
