The SAVORY DANUBIO, made with a sort of brioche dough but in this case without eggs, is a very soft and indulgent preparation from the Campania region — great to serve at aperitivo with friends or as a savory snack for children. It is also very versatile: apart from the dough, you can fill it however you like, either savory or sweet.
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- Difficulty: Easy
- Cost: Low cost
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 204.91 (Kcal)
- Carbohydrates 27.12 (g) of which sugars 1.73 (g)
- Proteins 9.08 (g)
- Fat 7.35 (g) of which saturated 1.44 (g)of which unsaturated 1.70 (g)
- Fibers 1.25 (g)
- Sodium 446.70 (mg)
Indicative values for a portion of 64 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
- 4 cups type 0 flour (about all-purpose flour)
- 4.4 fl oz warm water (warm)
- 4.2 fl oz warm milk (warm)
- 0.35 oz fresh brewer's yeast
- 2 2/3 tbsp extra virgin olive oil
- 1 tsp sugar
- 1 3/4 tsp salt
- 3 oz salami
- 3 oz caciocavallo cheese
- 1 egg
- 1 tbsp milk
YOU WILL NEED FOR THE SAVORY DANUBIO
- 1 Stand mixer
- 1 Small bowl
- 1 Pan
- Parchment paper
- 1 Brush
- 1 Bowl
- 1 Plastic wrap
PREPARATION: SAVORY DANUBIO
The preparation of the SAVORY DANUBIO is very easy.
In a bowl place the warm milk and warm water, then dissolve the sugar and fresh yeast in them. Mix well with a spoon and set it aside.
In the bowl of the stand mixer fitted with the spiral hook or in a large bowl put the flour, add the milk mixture obtained previously and the extra virgin olive oil.Knead until the ingredients have come together. Add the salt and continue working until you obtain a soft, homogeneous and smooth dough.
Shape into a ball, place it in a bowl, cover it with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in volume.Once the dough has risen, remove it from the bowl and divide it into many balls weighing about 60 g each (about 2.1 oz each). Roll out each piece of dough and fill the discs obtained with diced caciocavallo and salami. After filling the dough discs, close them shaping them into balls.
Line a springform pan with parchment paper and place the balls with the seam facing down, arranging them in a circular pattern from the outside toward the center.
Let the savory danubio rise again for 1 hour, still covered with plastic wrap.
At this point beat an egg with a little milk and brush the surface of the savory danubio so it will be glossy once baked.
Bake the savory danubio in a conventional oven preheated to 356°F for 30-35 minutes.Once baked, remove it from the oven, let it cool slightly and unmold it.
