The Savory Filled Danubio Dove with Paccasassi del Conero, cooked ham, and smoked scamorza cheese was prepared last night because many, after seeing the Colomba Pan Brioche with Nutella, requested a savory version. I pondered for a few days whether to replicate the Pan Brioche dough, but then I thought: “Bea, make a Savory Danubio, which is definitely a better dough for a savory filling!” So yesterday afternoon at 6 PM, I was in the kitchen kneading by hand (this time without a stand mixer as many pointed out you don’t have one), and at 11:50 PM, I was still in the kitchen baking the Dove.
I miscalculated, as usual, the rising and baking times, so I advise you to set aside 6 hours of your time, preferably during the day rather than in the evening, because my eyes were closing, and I was yawning every single minute.
In my version of the Savory Filled Danubio Dove, you’ll find the Paccasassi because a touch of Marche culinary tradition never hurts, and especially because I thought of a balanced mix of flavors. The aroma of smoked scamorza pairs well with this sea fennel, and the cooked ham is much more delicate than pistachio mortadella (if you’re not squeamish, it’s the perfect death for the Paccasasso!). If you don’t know the Paccasassi and are curious about their history and the company that cultivates and produces them in the Parco del Conero, you can read my Taste Experience by clicking here
Let’s move on to the recipe so you can read, save, and share it on your social profiles if you wish, and then prepare it, of course! In the meantime, I wish you a Happy Easter and hope to continue receiving your affection through my social channels – Facebook Fan Page or via Instagram
- Difficulty: Medium
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 423.23 (Kcal)
- Carbohydrates 51.23 (g) of which sugars 6.50 (g)
- Proteins 16.08 (g)
- Fat 17.78 (g) of which saturated 3.31 (g)of which unsaturated 2.31 (g)
- Fibers 2.27 (g)
- Sodium 719.52 (mg)
Indicative values for a portion of 90 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 a 2.2 lbs (1 kg) Savory Danubio Dove:
- 12.35 oz Manitoba flour
- 5.29 oz all-purpose flour
- 1.06 oz sugar
- 0.53 oz fresh yeast (or 0.25 oz dry yeast)
- 4 tablespoons extra virgin olive oil
- 0.35 oz salt
- 7.05 oz milk (at room temperature)
- 1 egg
- 0.07 oz black pepper
- 3.53 oz cooked ham
- 2.47 oz smoked scamorza cheese
- 1.76 oz Paccasassi del Conero (can be ordered online on the website)
- 1 egg yolk
- 2 teaspoons milk
- to taste salt
- to taste black pepper
- to taste poppy seeds
Tools
- 1 Bowl
- 1 Metal Scraper
- 1 Board wooden
- 1 Mold paper mold for 2.2 lbs Dove
- 1 Oven
- 1 Towel
- 1 Knife
- 1 Spoon
- 1 Teaspoon
Preparation of the Savory Filled Danubio Dove:
As mentioned, you need to take at least six hours for the preparation of this Savory Filled Danubio Dove. Two 3-hour intervals for rising and about twenty minutes for preparing the base dough of the Savory Danubio. We start from this preparation to create our Savory Dove to serve as an appetizer for Easter Lunch!
Take a bowl and pour in the milk at room temperature, dissolve the yeast by adding the sugar. Break the egg and add it to the bowl along with the tablespoons of extra virgin olive oil, and mix the liquid ingredients with your hands.
Gradually add the two sifted flours, to which you have added the salt and pepper, with the help of a spoon, continuing to mix the ingredients with one hand.
Knead until you get a slightly sticky dough ball without lumps. Place it in the bowl, cover with a slightly damp towel, and let it rest in the oven, with the light on, for three hours.
If you have a stand mixer, you can follow the same procedure, first adding the liquid ingredients to the bowl and then gradually adding the flours. When the dough clings to the hook, turn it off, form a small ball, and place it in a plastic or glass bowl to rest in the oven with the light on for three hours. After this time, proceed with the preparation as follows.
After three hours, retrieve your dough. Dust a wooden board with flour and divide your dough into balls weighing about 1.4 to 2.1 oz each. If you wish, you can shape the discs with your hands, lightly greased with seed oil, or use a rolling pin.
In the center of each disc, place a piece of cooked ham, two cubes of smoked scamorza cheese, and one or two sprigs of Paccasassi drained from their extra virgin olive oil. Close the balls as you can see from the video in this recipe.
Lightly oil a piece of kitchen paper with seed oil and rub it on the edges and bottom of the 2.2 lbs Dove mold. Place all the prepared dough balls, cover the mold with the towel, and let it rise in the oven, with the light on, for another three hours.
We are finally ready to bake the Savory Dove! Remove the mold from the oven, turn it on to static mode at 356°F (180°C), and let it heat up.
In the meantime, break the egg for brushing the surface of our Savory Danubio. Separate the yolk from the white and use only the yolk. Pour it into a small bowl and add the two teaspoons of milk, salt, and pepper, and mix well with a food brush.
Brush the entire surface of our Savory Dove and sprinkle it with poppy seeds or other seeds of your choice.
When the oven reaches the right temperature, we will bake the Dove. Let it bake for at least 20 – 25 minutes; the maximum baking time is 30 minutes. In my oven, it is perfectly baked at about 22 minutes, as you can see in the photos. Always do the toothpick test before turning off the oven.
Your Savory Filled Danubio Dove is finally ready, and you can serve it hot or let it cool for a few minutes. The aroma it will leave in your kitchen is amazing. It’s a super soft Savory Danubio to enjoy bite by bite.
As always, I wish you a good appetite and, above all, a peaceful Easter, as much as possible!
Storage:
The Savory Filled Danubio Dove should be stored tightly closed in a bag for a maximum of 3 or 4 days.
Variations:
Of course, the filling of these Savory Danubio balls can vary according to your tastes and the ingredients you have in your pantry or fridge; I assure you the result won’t change, it will always be perfectly great!
Want to try your hand at baking? Here are more recipes!
If you enjoyed the Savory Filled Danubio Dove recipe and wish to experiment with more baking recipes, why not try the Colomba Pan Brioche with Nutella? Or even the Savory Danubio in Plumcake form
Lovers of leavened goods? Try the Jewish Chocolate Babka too, you won’t regret it!
