Savoury Danube is a leavened bakery product very easy to prepare, it is soft and tasty too! It is a soft pull-apart bread composed by small pastry balls stuffed with different ingredients.
It is a perfect preparation for parties, buffets and happy hours!
It’s been a long since I last prepared it. I wanted to prepare it sooner or later and now I finally decided myself. It has been one of the first leavened products I ever prepared. It is very easy and suitable also for newbies.
The dough is really soft and you can have fun with it because it can be filled as you want! Why not filling each ball with a different mix of ingredients?
Ingredients for the dough:
- 500 g of flour + the quantity necessary for the kneading;
- 250 ml of milk/water;
- 1 egg;
- 50 ml of oil;
- 2 teaspoons of salt;
- 1 teaspoon of dried active yeast;
- 1/2 teaspoon of sugar.
Ingredients for the filling:
- mozzarella cheese, scamorza cheese, cheese in cubes;
- tomatoes, courgette, leek;
Preparing the Savoury Danube
Put the flour, the yeast and the sugar in a bowl. Add the milk/water few at time, kneading with a wooden spoon. Add the oil and combine it.
Add the egg and carry on to knead.
Turn the dough over onto a lightly floured surface and knead it with your hands, quickly. Combine the salt.
Keep kneading until a uniform and soft dough is obtained.
Transfer the dough obtained in a greased bowl. Cover with cling film and let it rise until it is doubled in size.
Note: The rise time can change depending on the room temperature and the quantity of yeast used. To get a shorter rising time, we can increase the quantity of yeast and/or cover the dough with wool blankets. I suggest you a slow rise, so that the dough gets very easy to digest. For example I left the dough rising at room temperature, covered with a clean rag: to double in size it needed about 5 hours.
Take the dough and turn it over onto a lightly floured surface.
Shape it into small balls of about 50-55 g each.
Now, we have to fill them. With your hands press each ball to obtain a small disc. On each of their centre arrange the desired ingredients.
Seal the pastry of each disc to obtain the balls.
Line a cake pan of about 24 cm of diameter (or two smaller cake pans) with baking paper.
Arrange the filled balls onto the lined cake pan, not too close each to the other. Let them rise for about 30-45 minutes.
Preheat the oven to 190° C in convection mode.
Bake the Savoury Danube for about 30-35 minutes or until is golden brown.
Take it out to the oven and let it cool!