Today I am going to share with you a traditional recipe from Naples: Danubio. It can be considered the “cousin” of both savoury baba and casatiello. Danubio is a savoury brioche made up of many small balls filled with a variety of fillings. It is often prepared for Easter, but not only. It is traditionally filled with provola, scamorza, mozzarella, ricotta, salami, sausage or ham or a mix of these. You can really choose whatever your prefer! The origin of this dish is uncertain. Some say that it was invented by the Austrian aunt of a famous Neapolitan baker, others believe that it was created after the wedding between Ferdinand I and Maria Carolina of Austria in the 1700’s, when the queen brought with her bakers from Vienna. In fact, Danubio is very similar to a Bohemian sweet brioche called Buchteln that is filled with plum preserves. Whatever its origin, this is a favourite Neapolitan treat that I absolutely love and recommend you try it! Enjoy!

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Danubio

Danubio - Soft Buns filled with Ham and Cheese from the Italian town of Naples.

Course Bread

Cuisine Italian

Prep Time 5 hours 30 minutes

Cook Time 25 minutes

Total Time 5 hours 55 minutes

Author Manuela Zangara

Ingredients

• 500 gms – 4 cups plain flour
• 150 ml – 2/3 cup milk lukewarm
• 100 gms – ½ cup butter softened
• 2 eggs beaten
• 7 gms – 2 tsp active dry yeast
• 30 gms – 2 tbsp sugar
• 10 gms – 2/3 tbsp salt
• 200 gms – 7 oz. ham chopped
• 200 gms – 7 oz. cheese chopped (provola, scamorza, provolone, mozzarella, Swiss...)
• 1 egg and 1 tbsp milk to brush

Instructions

1. Melt the yeast in the lukewarm milk and keep aside to activate.
2. Put the flour and sugar in the bowl of an electric mixer fitted with a paddle attachment.
3. Add the warm milk and yeast, eggs and salt. Knead.
4. Add the softened butter little by little and knead until the butter is incorporated.
   
5. Swap the paddle for the hook attachment and knead for at least 20 minutes, or until the dough is very smooth and pliable.
6. Make into a ball and let it rise for 3 hours (or until it triples in volume).
7. When ready, deflate the dough and divide it into lemon-sized balls.
   
8. Flatten the balls and fill them with ham and cheese. Make into buns.
   
9. Put the buns into a tin lined with baking paper. Make sure to leave some space between the balls, as they will raise more. Keep it to rise for 2 hours (or until they double in volume).
10. Mix the egg and milk and use the egg wash to brush the tops of the buns.
    
11. Bake in a pre-heated oven at 170°C – 340°F for 20-25 minutes.
12. Serve warm or at room temperature.

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