Danubio salato (Savory pull-apart bread)
- Energy Kcal 333
- Carbohydrates g 42.3
- of which sugars g 5.4
- Protein g 14
- Fats g 12
- of which saturated fat g 3.89
- Fiber g 1.4
- Cholesterol mg 68
- Sodium mg 568
- Difficulty: Easy
- Prep time: 45 min
- Cook time: 30 min
- Serving: 10 people
- Cost: Low
- Note 3 hours and 30 minutes for the dough to rise
Danubio salato (savory pull-apart bread) is one of the most famous rustic foods of Neapolitan cuisine; together with savory baba, casatiello, and tortano, they're a must at parties. Its captivating shape recalls conviviality: once placed in the middle of the table, each ball must be detached by hand! These soft nibbles hold a tasty filling to be savored bite after bite. The origin of this recipe is linked to two legends: the first one attributes the birth of bread to the Austrian aunt of the famous Neapolitan pastry chef Scaturchio, the other refers to the time of the Bourbons with the marriage between Ferdinand I and Maria Carolina of Habsburg Lorraine and the culinary influences of Viennese chefs. The roots of this appetizing dish are dubious, but its delicious taste is a certainty!
- Ingredients for the dough (about 20 balls)
- Whole milk 1 cup (230 g)
- Manitoba flour 4 ¼ cups (550 g)
- Extra virgin olive oil 4 tbsp (50 g)
- Sugar 2 ½ tbsp (30 g)
- Eggs 1 - medium
- Fine salt 1 ½ tsp (10 g)
- Fresh brewer's yeast 1 ½ tbsp (14 g)
How to prepare Danubio salato (Savory pull-apart bread)
To prepare the Danubio salato (savory bread), start with the dough to be worked directly into the bowl. Pour the flour, the crambled yeast 1 and add sugar 2, salt and an egg 3.
Finally pour the milk 4 and start kneading with a fork to mix the ingredients. As soon as the mixture begins to develop a consistency, remove the fork and use your hands and add a dash of oil 5. When everything starts to congeal, move it to the work surface 6.
Work the dough with your hands until a homogeneous mixture is obtained. Form a ball 7 and transfer it into a bowl, cover with plastic wrap 8 and let it rise for at least 3 hours. You can place the dough to rise in the oven while off, with the light on. Once the leavening time has elapsed, the dough will have doubled its volume 9.
In the meantime, chop the prosciutto cotto 10 and dice the cheese 11. Divide the dough in half 12.
Take a half and roll it up to make a sausageshape 13. Make 10 equal pieces 14. In total you will have to create 20. Take each piece of dough, flatten it slightly and stuff it with the prosciutto and cheese 15.
Seal the flaps (16-17) and form a small ball 18.
Oil an 11 inch (28 cm) diameter baking tray 19, place the balls 20 with the sealed part facing downwards and arranged in a radial pattern along the entire perimeter. Cover with wrap 21 and let rise again for 30 minutes.
In the meantime, preheat the oven to 355° F (180° C) in static mode. Mix the yolk with milk 22 to brush the leavened balls 23 and cook them for about 30 minutes in the central part of the oven. At the end of cooking, remove from the oven and serve warm 24.
You can store Danubio salato (savory bread) cooked under a glass cloche or in a food bag for 1-2 days. You can freeze the raw savory bread before the second leavening and thaw it in the refrigerator to room temperature before cooking it.
Customize your Danubio salato according to your taste using different cheeses and sausages. To garnish, spread sesame seeds or poppy seeds on the surface before cooking.