Have you ever prepared the Savory Danube with Sourdough? I make it often as I have sourdough available, which I use for making bread during the week. If you want to try making it, follow all the steps listed below. I’ll also provide you with other recipes to try, even with brewer’s yeast.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day 3 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Savory Danube with Sourdough
- 2 1/3 cups all-purpose flour
- 1 1/2 cups bread flour
- 1/2 cup milk
- 1/2 cup water
- 1 egg
- 2 tbsp extra virgin olive oil
- 2 1/2 tbsp sugar
- 2 tsp fine salt
- 5 1/3 oz sourdough
- 3 1/2 oz cooked ham
- 2 cups pizza mozzarella
- 3 1/2 oz speck
- 1 egg yolk
- 1 1/2 tbsp milk
- 2 tbsp sesame seeds
Tools for Savory Danube with Sourdough
- Stand Mixer
- Bowl
- Cake Pan
Steps for Savory Danube with Sourdough
For this recipe, you can proceed by hand if you don’t have a stand mixer; it will require a bit more patience, but the result will be excellent. So in the bowl of your stand mixer, dissolve the sourdough with water and sugar using the leaf hook, also known as the K hook.
When the sourdough is completely dissolved, pour in the milk, the egg, and part of the sifted flour. Stir at low speed for a few minutes. Finish incorporating the flour while continuing to knead.
In the end, add the oil and salt. When all the ingredients are well combined, continue kneading until it is well incorporated. If proceeding by hand, the dough is ready when it is no longer sticky and is smooth, homogeneous, and elastic; it should not tear when stretched.
Pour the dough onto the work surface and proceed by folding it, then form a ball and place it in a bowl and cover it with cling film. Let it rest in the turned-off oven for a couple of hours. Make more folds, form a ball again, cover it, and let it rest until the next day in the fridge.
The next day, the dough will have surely risen. At this point, deflate it and roll it out with a rolling pin. Use a 2-inch diameter cutter to form discs. Slightly stretch them with your hands and fill them with cooked ham, speck, and mozzarella cubes. Close the discs forming balls and place them in a 10-inch diameter pan.
The balls should not occupy all the space because they will join together as they rise. Cover with cling film and let rise for another 2 hours or even more depending on the temperature in your home.
When the Danube is well risen, brush the balls with the egg yolk slightly beaten with milk. Then sprinkle sesame seeds on each ball.
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Bake in a preheated oven at 350°F and let it cook for 30/35 minutes, always adjust based on your oven. The Danube should be golden. Once cooked, let it cool slightly, then your Savory Danube with Sourdough is ready to be served. Enjoy your meal!
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If you want to prepare a vegetarian Danube, you can replace the cold cuts with zucchini, peppers, spinach, and instead of mozzarella, you can also use ricotta or smoked provola.
