Steps

• Procedure with Monsieur Cuisine Smart
  1. Activate the yeast
  Milk + yeast + honey → 98°F – 2 min – speed 2
  2. Eggs and sugar
  Add → 15 sec – speed 4
  3. Dough
  Flour + salt → Kneading Mode, Soft Dough – 2 min
  After the first minute, add soft butter in pieces.
  Remove, place in a greased bowl, fold, and let rise.

  Procedure with a stand mixer
  Place in the bowl: flour, sugar, honey, and crumbled yeast.
  Pour in warm milk and start on low speed for 2–3 minutes.
  Add the eggs one at a time.
  When the dough begins to form, add the salt.
  Add the soft butter in 3 parts, waiting for it to be absorbed.
  Knead for 8–10 minutes until the dough is smooth, elastic, and slightly sticky.
  Remove, place in a greased bowl, fold, and let rise.

  Manual procedure
  1. Prepare a fountain
  Place the flour on the work surface and make a well.
  2. Dissolve yeast, honey, and sugar in warm milk
  Pour into the center and start incorporating the flour with a fork.
  3. Add the eggs
  Continue kneading until the mixture is homogeneous.
  4. Add the salt
  Work the dough for 2–3 minutes.
  5. Add the soft butter
  Add it gradually: the dough may seem worse, but after 5–6 minutes it becomes smooth again.
  If it is too sticky, DO NOT add flour: work with slightly greased hands.
  6. Knead for 10 minutes
  Fold and slap the dough on the surface: it becomes elastic right away.
  Place the dough in a greased bowl and let it rise.

• Slightly warm the oven (just a few seconds), then turn it off and close the door to keep the warmth inside. Place the dough inside, covered, and let it rest for 1–1.5 hours, until it has doubled in volume.

• Gently deflate the dough and divide it into balls of 1.5–1.75 oz. (The ones you see in the photos are 2.3 oz, and it indeed turned out to be a giant Danubio!)
  Lightly flour the work surface and “bread” each ball: this small step prevents the dough from sticking to your hands. Flatten it evenly with your fingers; if you prefer, you can use a rolling pin.
  Place in the center the filling you like — I chose a delicious white hazelnut spread — and close by bringing the edges to the center. Pinch well the ends to seal everything.
  Pirouetting in this case is not recommended: if the dough is very soft, it can break easily unless you have a really expert hand.

• Prepare the mold you prefer — round, rectangular, or of the size you have available. Line it with parchment paper and arrange the balls inside, leaving a small space between each for them to grow well.
  At this point, proceed with the second rise: you can simply cover the mold and leave it at room temperature, or place it in the warm but turned-off oven to give a small boost to the rising times. Continue until the balls are visibly swollen and close to each other. It can take about 40 to 60 minutes, depending on the heat.

• Prepare a small bowl with one yolk and two tablespoons of milk, then mix well. Use this emulsion to gently brush the balls before baking: it will give the Danubio a golden and softer surface.
  If you prefer, you can use just milk or a whole beaten egg. It’s an optional step, so you can safely skip it if you want a more natural effect.
  Bake in a static oven at 338°F for 25–30 minutes, checking in the last minutes: the Danubio should be well swollen and slightly golden on top.

• Remove the Danubio from the oven and let it rest in the pan for about 15 minutes before removing it: this way it remains soft and doesn’t risk breaking while still hot.
  At this point, you can choose to leave it natural or add a dusting of powdered sugar for a sweeter and more scenic touch.