The Danube (originally Danube brioche) is a savory pie (but there are also sweet versions) made of yeast dough balls filled with cold cuts and cheese (usually provola and salami) typical of Neapolitan cuisine.
It originates from a Bohemian dessert, but is widespread in Austria: the Buchteln, balls filled with plum or apricot jam.
In 1920, the young pastry chef Giovanni Scaturchio, owner of the Neapolitan pastry shop of the same name, inspired by the culinary traditions of his wife, originally from Salzburg whom he met at the front, enriched his dessert selection from the Neapolitan tradition, with some typical products of the Austrian tradition.
It later became savory.
I have developed an alternative version, gluten-free and lactose-free with:
– pulverized oat flakes flour;
– rice and coconut milk
– maple syrup
– lactose-free butter.
Stuffed with salami and lactose-free provola.
On the blog you can find other gluten-free Neapolitan recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.8 oz oat flakes (gluten-free)
- 2 eggs
- 1/2 tablespoon maple syrup
- 10.6 oz lactose-free butter
- to taste lactose-free provola
- to taste salami
- to taste salt
Steps
Grind the oat flakes until they become a sort of flour.
Mix the flour made from pulverized oat flakes with the yeast and salt.
Separately, mix the milk with the lightly beaten egg and the maple syrup.
Combine the dry ingredients with the wet ones little by little, continuing to mix.
Once a smooth ball is obtained, add the melted butter little by little.
Cover with a dish towel and let rise in a turned-off oven for 2 hours.
After rising, divide the dough into 1.4 oz portions.
Roll out each portion into a disk and fill as desired with salami and provola.
Close and form a ball.
Place each ball on a baking sheet lined with parchment paper, with the seam down and forming a circle by joining the balls.
Let rise for another 30 minutes.
Brush with a mixture of milk and the beaten egg yolk.
Bake in the oven at 340°F for 30 minutes.
Serve warm.
Find also the recipe in English with measurements expressed in cups and ounces as measurement units: HERE.
