Hi, those who know me know that I love preparing leavened baked goods and especially pizzas and bread. Maybe it’s because during my adolescence I took part in the ritual of preparing bread when we went to my grandparents’. I watched my mother closely while she prepared the criscito, a starter made from leftover dough from a previous bread dough which was then reused as natural leaven. After dissolving it in just-warm water she prepared the pre-dough in the giant trough and in the evening she kneaded and let it rise. Late at night we then shaped the loaves, covered them and let them rise again until early morning when they were baked. A true magic. Often when I make bread or pizzas these sweet moments come back to me.
Today I want to share a recipe very dear to me that I used to make when I lived at my parents’: the Savory Danubio with Provola and Salami.
The Savory Danubio is a soft savory brioche made of many little dough balls, perfect for buffets, aperitifs or as an appetizer. Filled with provola and salami, I’m sure it will win you over at the first bite with its irresistible flavor. Easy to prepare, you can customize it with various fillings according to your taste. So, what else to say? Let’s get to work.
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By the way, if you like pizzas, savory pastries and leavened goods you can also see:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 812.46 (Kcal)
- Carbohydrates 96.14 (g) of which sugars 7.74 (g)
- Proteins 35.87 (g)
- Fat 33.70 (g) of which saturated 15.52 (g)of which unsaturated 13.55 (g)
- Fibers 2.99 (g)
- Sodium 1,790.43 (mg)
Indicative values for a portion of 250 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 all-purpose flour (500 g)
- 1 cup milk (250 ml)
- 3 1/2 tbsp butter (50 g)
- 4 tsp fresh compressed yeast (12 g)
- 1 3/4 tsp fine salt (10 g)
- 2 1/2 tsp sugar (10 g)
- 1 egg
- 2.6 oz provola cheese (75 g)
- 2.6 oz smoked provola (75 g)
- 5.3 oz salami (150 g)
How to prepare the Savory Danubio with Provola and Salami
Here are the steps to prepare the Savory Danubio.
In a cup dissolve the yeast in the lukewarm milk together with the sugar and let rest for 10 minutes until a light foam forms.
Take a large bowl and mix the flour and salt, add the whole egg and the yeast-and-milk mixture to the flour, then start kneading. Continue incorporating the soft butter little by little and keep kneading until you obtain a smooth and elastic dough (it will take about 10 minutes by hand or 5 minutes if you are using a stand mixer).
Shape the dough into a ball and place it in a lightly oiled bowl, then cover with plastic wrap and let it rise in a warm place for about 2 hours, or until the dough doubles in volume.
While the dough is rising, cut the provola and the salami into small cubes and place them separately in two bowls.
Once the dough has risen, deflate it and divide it into pieces of about 2 oz (50 g) each. Shape little balls and flatten them one at a time with your hands or with a small rolling pin; place a little provola and salami in the center. Close well forming smooth spheres and roll them on the work surface.
Then arrange the filled balls in a round baking pan about 10–11 inches (26–28 cm) in diameter, lined with baking paper lightly oiled, leaving some space between them. Cover the pan with a cloth and let rise again for about 1 hour, or until doubled.
Preheat the oven to 356°F. Brush the surface of the risen balls with extra virgin olive oil. If you like, you can sprinkle the Danubio with sesame seeds. Bake for about 25-30 minutes, or until the Danubio is nicely golden on top.
Let cool slightly before serving. The Savory Danubio is delicious both warm and at room temperature.
Tips
For an even softer dough, you can use half all-purpose flour and half strong (manitoba) flour.
To promote rising, make sure the environment is warm (about 77–82°F).
Tips
You can freeze the Danubio already baked. Just thaw it at room temperature and, if needed, reheat briefly in the oven before serving.
Notes
The Savory Danubio with provola and salami is ideal for parties and buffets, as it can be prepared in advance and remains soft for several hours.
You can personalize the surface decoration with poppy seeds, flax seeds or even chopped aromatic herbs for an extra touch of flavor.
