Danube quick and easy recipe

Danube: Neapolitan recipe. The Danube is a rustic made with a pastry similar to that of brioche, with a salty filling. The Danube probably owes its name to the homeland of some cooks who worked in the service of the Royal House of Bourbon. The Danube is fully included in the "Vintage dishes" category, it is a very popular recipe in the 80s and if I think about it it is one of the few recipes of those years that I keep seeing in the buffets; my mother often prepared the Danube when I was little but one of the difficulties was the softness, after a few hours it became very hard. Obviously I did not prepare mine with his recipe and I will not be modest: it came very good and was very soft even the next day! You have to try it !!!

Ingredients (for 25 balls)

• 550 gr. Manitoba flour
• 250 gr. Milk
• 50 gr. olive oil
• 30 gr. sugar
• 10 gr. salt
• 15 gr of brewer's yeast (just under a cube)
• 1 whole egg
• an egg yolk for brushing
• filling to taste (e.g. ham 200 gr., cheese 200 gr.)

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How to make the Danube

Heat the milk in a saucepan, as soon as it is lukewarm, dissolve the brewer's yeast and sugar. Crumble the livieto and put it in a container and make it scigliere with the warm milk and sugar.

Put the flour in a bowl, make a hole in the center and add the oil, the whole egg

and yeast dissolved in milk. Knead for a few more minutes in the bowl, then add the salt (do not add the salt immediately because it stops rising). Continue to knead by moving the dough onto the lightly floured work surface, knead the dough for about ten minutes

... when the consistency is soft and not sticky, form a ball that you will leave to rise in a very large bowl, seal it with plastic wrap

and put it in a warm and dry place to rise. for a couple of hours, the dough must double its volume.

In the meantime, prepare the filling to taste for your Danube (salami, wurstel, ham, and cheeses to taste)
When the dough has doubled, take it back and work it for a few seconds to make it deflate, do not add more flour, just a veil on the work surface to prevent it from sticking to the pastry board. Form a sausage and cut the dough into balls of about 35-38 gr.

I have come 24. Form into balls by closing the flaps on themselves - as you will do afterwards but this time without filling - using very little flour on the work surface, let rise for a quarter of an hour and stuffed with the filling, I have used Swiss and cooked ham.

Repeat the operation of closing the balls but this time with the filling inside, folding the flaps on themselves (creating almost the shape of a chestnut).

arrange the balls by putting the closure underneath, in a pan lined with parchment paper, leave some space between one and the other because they will continue to grow. Leave everything to rise again (about 30 minutes). Once this second leavening is finished, brush with the egg yolk

preheat the oven and place the danube next to the oven for another quarter of an hour, they will rise again, at this point bake for 20-25 min. at 180 ° C and check often, when they take on a dark golden color the danube will be ready.

And your very soft Danube is ready, you can keep it in the following days by closing it in a food bag. Enjoy your meal!

WINE PAIRING: Custoza Passito DOC.

For the wine pairing I consulted the site: www.vinook.it