Can I call it Savory Danubio Plumcake? Who can say, but I like it that way, the same dough as the savory Danubio but made in Plumcake form. With this recipe, you will make about four plumcakes if you make them with only one central row like mine; otherwise, with two (if you have a wider mold), you should get a maximum of two. Of course, the filling of the Danubio is up to you, freestyle, whatever you have in the fridge or whatever you like best. Mine includes diced cooked ham and mozzarella. Let’s move on to the recipe! You can also try making the savory Danubio with dehydrated yeast or sourdough; they always turn out delicious and super soft. I love this type of leavened bread precisely for its “softness”!
- Difficulty: Medium
- Cost: Moderate
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 771.71 (Kcal)
- Carbohydrates 98.30 (g) of which sugars 13.02 (g)
- Proteins 36.65 (g)
- Fat 25.97 (g) of which saturated 10.23 (g)of which unsaturated 7.42 (g)
- Fibers 3.47 (g)
- Sodium 1,737.04 (mg)
Indicative values for a portion of 125 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 for four Savory Danubio Plumcakes
- 4 cups Manitoba flour
- 1 tsp instant dry yeast
- 2.5 tbsp sugar
- 1 egg
- 4 tbsp extra virgin olive oil
- 1 cup milk (room temperature)
- 1.5 tsp salt
- 150 to taste mozzarella
- 5.3 oz cooked ham
- 1 egg yolk
- 2 tbsp milk
- 1 pinch salt
- 1 pinch black pepper
- to taste sesame seeds
Tools to prepare this recipe
- Plumcake mold
- Oven
- Stand mixer
- 1 Bowl
- 1 Metal scraper
Preparation of Savory Danubio Plumcake
The doses and procedure are for preparing four Savory Danubios.
The preparation of the Savory Danubio Plumcake can be done with a stand mixer as I did, or without if you are used to kneading by hand.
Take the bowl of the stand mixer and pour in the sifted Manitoba flour, the 1 tsp of instant dry yeast, the sugar, and the egg. Start mixing and gradually add the slightly warmed milk and the salt. Finally, add the extra virgin olive oil.
Let the mixer work until you have obtained a sticky, elastic, and quite compact dough.
With your hands, form a nice ball, place it in a ceramic bowl, cover it with plastic wrap and a cloth, and let it rest in a closed oven with the light on for at least 3 hours.
You will see it double in size.
After this time, take the bowl out of the oven. Move on to the hand-kneading phase of our Danubio. On a floured pastry board, place your dough and start dividing it into balls, possibly of the same weight. I got about 20 balls.
Using a rolling pin, flatten each ball until it has a circular shape. Now it’s time to choose your filling.
As I mentioned, I added diced cooked ham and mozzarella, amount as desired.
With your fingers, close each circle tightly and make all balls the same size.
Now take the plumcake molds, line them with parchment paper and place our beautiful balls inside.
As you can see from the pictures, I made only one central row with 5 balls.
Beat the egg yolk with the milk, add a pinch of salt and pepper, and brush the surface of our savory Danubios. Sprinkle with sesame seeds if you like.
Cover again with plastic wrap and cloths and place them back in the oven, always with the light on, for another two hours.
They will double in size.
After this time, we are ready to bake our plumcakes. Preheat the oven to 356°F (180°C) in static mode and bake them. The cooking time is about 30 minutes. I baked one Savory Danubio Plumcake at a time, and so the last cooking time was 25 minutes since the oven was well heated. You can serve them still warm or let them cool a bit.
Enjoy your meal!!!
Storage:
The savory Danubio Plumcake can be stored in a cake container for a few days.
Variations:
For the fillings of the Danubio, you can let your imagination run wild; there are no limits, just don’t overdo it with soft cheeses as they could ooze out during baking.
Other recipes:
If you love preparations with long leavening times, why not try my version of Nutella Bundt Pan Brioche? If you want another sweet leavened recipe, try the Jewish Chocolate Babka and you won’t regret it!
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