The Super Soft Sweet Danube is a sweet, soft, and fragrant leavened cake, perfect for breakfast or a snack. Its main feature is its incredible softness, making it irresistible to bite. It presents as a collection of dough balls, arranged to form a cake, which easily separate from each other, making it ideal for sharing.
Although not originally from Naples, this sweet has become a classic of Neapolitan pastry, often filled with creams, jams, or Nutella, or simply enjoyed plain, dusted with powdered sugar. Its preparation, although requiring patience for rising times, is relatively simple and accessible to everyone, ensuring a final result that will win over the palates of both young and old.
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- Difficulty: Easy
- Rest time: 5 Hours
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 164.91 (Kcal)
- Carbohydrates 23.98 (g) of which sugars 7.15 (g)
- Proteins 4.92 (g)
- Fat 5.57 (g) of which saturated 3.25 (g)of which unsaturated 2.03 (g)
- Fibers 0.74 (g)
- Sodium 9.22 (mg)
Indicative values for a portion of 50 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 Manitoba flour
- 2/3 cup sugar
- 2 eggs
- 0.5 oz fresh baker's yeast
- 1 tbsp orange (orange paste or grated peel of 1 orange and 1 lemon)
- 2/3 cup milk
- 1 egg yolk (for brushing)
- 2 tbsp milk (for brushing)
- 7 tbsp butter
Tools
- 1 Mixer
Steps
Add the Manitoba flour to the stand mixer
the sugar
the yeast
the eggs
the milk
the orange paste (find the link among the ingredients), if you don’t have it, you can replace it with grated orange and lemon peel
Initially work at low speed
when the dough begins to form, gradually add the soft butter, do not add the second piece until the first has been absorbed.
Make a few turns of folds and let it rest covered with plastic wrap for about 2 hours
It will more than double in size.
Take 6 pieces of dough, each weighing 80 g (about 2.8 oz), and round each piece by twirling
place them in a greased loaf pan
cover with plastic wrap and let it double in size in the oven with the light on for 1 hour
Brush with egg yolk and milk
Sprinkle with sugar crystals
and bake in a hot oven at 356°F for about 25 minutes
