The savory danube is said to be a recipe of Neapolitan origin, with a dough similar to brioche but with savory filling.
You can fill it with cheese, various cold cuts, ricotta… In particular, I prepared it with diced mixed cold cuts and smoked scamorza cheese.
All these soft balls are filled with flavor from the cold cuts and cheese.
If desired, it will remain soft even the next day, possibly reheated in the microwave.
A really solving recipe for dinner, I really recommend you try it, then it is very convenient also because the balls will come off well from each other after baking.
If you make any of my recipes, send me the pictures which I will publish on my page with your name.
So try my recipe and let me know what you think.
Approximately 294 Kcal per ball
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 12 balls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Savory Danube
- 0.5 oz fresh brewer's yeast
- 1 cup lukewarm water
- 3.5 tbsp extra virgin olive oil
- 1 tbsp sugar
- 0.5 oz salt
- 1 medium egg
- 4.5 cups Manitoba flour + 0.25 cup for the work surface
- 2.5 oz smoked scamorza cheese
- 7 oz diced mixed cold cuts
- 1 egg yolk + a drop of water
Preparation of the Savory Danube
Place the brewer’s yeast in a container and dissolve it with 1 cup of lukewarm water and the sugar, then add part of the flour, the extra virgin olive oil, the whole egg, mix a bit, then add the salt while continuing to mix the dough and finish with the remaining flour.
Work for a few minutes forming a dough ball, put it in a bowl, cover it with plastic wrap, and let it rise in a warm place for about two hours or until doubled.
Continue to work the dough on a lightly floured work surface, after working it for a few minutes, put it to rise in a container covered with plastic wrap until doubled.
Once risen, take the dough, work it a bit, then make 12 balls of about 2.7-2.8 oz each, let them rest for at least 15-30 minutes.
In the meantime, cut the cold cuts and smoked scamorza cheese into cubes and set aside.
Take a 11-inch springform pan and line the base with parchment paper.
After the resting time, take the balls, flatten them a bit like small pizzas and fill them with the diced cold cuts and cheese, close the edges inside, reform the ball
place on the tray with the closure facing down.
Repeat the same operation for all the balls, placing them not too close to each other since they will need to rise again.
Brush our balls with beaten egg yolk with a little water and let rise again until doubled.
Once risen, bake in a hot oven at 350°F for about 30 minutes, checking the cooking.
Once done, you can cut it into slices or separate the balls so that each person can enjoy them already separated.
