Danube bread is a soft, pull-apart bread that's filled, often with something sweet like custard.This recipe, however, calls for an array of savory fillings, like hot dogs, mortadella, salami and Asiago. Made with all-purpose and strong flour, it's formed into dough balls and left to rise for about three hours before the dough balls are brushed with beaten egg and baked in the oven until golden and glossy.
- 250 grams all-purpose flour
- 250 grams strong flour
- 2 eggs
- 80 grams butter
- 200 grams milk
- 15 grams yeast (brewer’s)
- 10 grams fine salt
- 1 tablespoon sugar
- hot dogs
- fontina cheese
- Knead 400 grams of the flour with 2 eggs and half of the milk. Do not overwork the dough. Let it rest for 30 minutes; this step is necessary to activate the gluten.
- In the meantime, prepare the starter with 100 grams of flour, 60 grams of water, the yeast, and the sugar. Combine the ingredients and let the mixture rise for 40 minutes.
- Add the butter gradually to the dough prepared earlier, alternating with the milk. Incorporate the yeast starter and knead for a few minutes, then add the salt dissolved in a tablespoon of warm water. Knead until the dough is smooth, elastic, and shiny. Let the dough rise for 2 hours at room temperature or for 6 hours in the refrigerator at a temperature of 5C.
- Without kneading the dough, break off pieces the size of an apricot and fill them to your liking.
- Place these balls of dough in a 26 centimeter baking pan lined with wax paper, 1/2 centimeter apart. Let the dough rise for approximately 3 hours, brush with beaten egg and bake at 170C for 25 minutes.
- Remove the pan from the oven and serve warm.