The Salted Danube with yoghurt is the recipe for a very tasty leavened product, a special cake made up of many single loaves that hide a delicious filling. Perfect foraperitif, a brunch or how starter for a dinner with many friends. To eat with your hands and enjoy in good company.
- 350 g of Manitoba flour
- 150 g of flour 0
- 200 ml of milk
- 80 g of natural whole yogurt
- 1 teaspoon of salt
- ½ teaspoon of granulated sugar
- 7 g of dehydrated brewer’s yeast
FOR THE DOUGH:
- 2 eggs at room temperature
- 200 g of diced salami
- 200 g of diced provolone
- 1 yolk
- 1 tablespoon of milk
- Chia seeds
FOR THE STUFFING:
See in our video how to prepare the Salted Danube with yoghurt, a delicious recipe with a delicious filling of cheese and salami.
WATCH THE VIDEO OF THE SALTED DANUBE WITH YOGURT
How to prepare: Yogurt salted Danube
The Salted Danube with yoghurt is a leavened product made up of many soft loaves, cooked in a pan close to each other, which hide a delicious filling of salami And provolone. The recipe is not complex, it requires minimal dexterity and the foresight to divide the dough into parts that have the same weight. Perfect like starter, for a’aperitif with friends or the party buffet salted Danube with yoghurt should be strictly eaten with your hands and enjoyed in company.
The salty Danube is a “rustic” of the Neapolitan tradition, although its origins certainly refer to similar preparations, sweets, Central Europeans: the Buchtel in the first place.
The dough is very similar to that of a brioche pastry, in a salty version, and is subjected to double leavening. The second, made when the balls have already been formed and stuffed, allows the final result of a single “cake” made up of single parts. The yogurt it favors leavening and makes the loaves even softer and fluffier.
You can also prepare salty Danube by choosing delicious fillings different for each single ball, so as to amaze and spoil your guests. The same goes for the sweet Danube that we offer filled with custard but which you can re-elaborate according to your tastes.
Delicious leavened products that we suggest you to try are undoubtedly the Panini with milk, the Challah and the Potato and chocolate bread prepared with sour cream.
OTHER TASTY RECIPES: Danube pizza, salty sponge cake, salted Angelica, rustic Neapolitan Casatiello
Medium execution Preparation time 30 min Cooking time 30 min – 35 min Rising time 2h and 45 min Servings 8
How to prepare: Yogurt salted Danube
To make the salted Danube with yogurt, start with the dough. In the bowl of the planetary mixer, collect the two flours, the yeast, the sugar, the yogurt, the eggs and half of the milk. Start kneading at low speed with the whisk K. When you have obtained a single mixture, add the milk and salt and mount the hook. Knead for about 10 minutes or in any case until the dough appears very smooth, elastic and has clung to the hook.
Transfer the dough to a bowl, cover it with cling film and let it rise in the oven with the light on until doubled. It will take about 2 hours.
After this time, transfer it to a lightly floured pastry board. Divide it into pieces of 45 g each and place them gradually on the work surface, covering them with a damp cloth. Roll them out one at a time in a disk and stuff them with the diced salami and provolone. Return the edges of the dough towards the center to form a ball.
Close the base firmly by pressing and place the bundles inside a 28 cm diameter pan lined with parchment paper. Arrange them initially along the widest circumference and then in the innermost ones until you reach the center. Let rise by covering with a cloth for another 45 minutes or, in any case, until there are no more empty spaces between one bundle and another.
Preheat the oven to 200 degrees. Brush the salted danube in yogurt with the beaten egg yolk together with the milk and sprinkle with the chia seeds. Cook for 30-35 minutes. Remove from the oven, let it cool, gently transfer it to a serving dish and serve.