Have you ever tried Danubio Savoury Stuffed Neapolitan Brioche? If not, it’s the moment to do it!
This Neapolitan Danubio recipe is easily one of the most popular rustic cakes in the Campania region. This stuffed savoury cake is a big favourite among many, especially during the Christmas festivities, and is made by a set of leavened buns stuffed with cheese and ham placed together in a round baking pan.
Danubio is the Italian word for the Danube – Europe’s second longest river – that runs through Austria, and many other countries in East Europe. Given that river’s distance from Naples, the question arises: how did this dish arrive in Naples? Several legends have emerged regarding the name and origin of this stuffed, baked delight. One of those stories tells that the Danubio was invented in the 1920s by Mario Scaturchio, a local pastry chef of Calabrese origin who named it in honour of his Austrian aunt. Others believe that it comes from the Buchteln, an old Bohemian sweet made in a similar way. In 1768, King Ferdinand IV of Naples married an Austrian princess, Maria Carolina, who was said to have brought several Viennese chefs, and along with them, the Buchteln, with her to the Bourbon court.
Thank you to our dear Danila for lending us her family recipe and her hands to prepare this Southern Italy delicacy.
Do you want to try more Neapolitan Recipes? Have a look here.
|SERVINGS: 25-30 pieces|
|Preparation time: 30 min||Leavening time: 4 h|
|Baking time: 20 min||Total time: 5 h|
- 200ml (4/5 cup) milk
- 500g ( 3 3/4 cup) Manitoba flour
- 30g (1/8 cup) EVO oil
- 40g (3 tbsp) butter, cubed
- 80g (1/3 cup) sugar
- 1 eggs – medium size
- 2 pinch of fine salt
- 14g (1 ½ tbsp) fresh brewer’s yeast
FOR THE FILLING
- 150g (5 oz) Cooked ham, mortadella, salami or anyother kind of charcuterie
- 100g (3 ½ oz) Scamorza, or Provola, or any other semi-hard cheese
- 20g (1 ½ tbsp) milk
- 1 egg yolk
- In a glass dissolve milk with yeast.
- Place the flour in a mixing bowl. Pour the milk and yeast mixture into the bowl.
- Add the lightly beaten egg and sugar.
- Fit the food processor with a dough hook, and knead. Add the oil gradually to the mixture. Then add the butter and two pinch of salt.
- Knead the dough for about 10 minutes, or until the dough becomes smooth and elastic.
- Cover the bowl with plastic wrap and leave to rise for 2 hours in a warm place.
- When the dough is leavened gently move it to a floured work-table. Divide it in 4 pieces, start rolling one piece in order to make a cord. Divide this cord in 7 small equally-sized parts.
- Flat each ball with your hands to obtain a disc (see pictures above).
- Place about a tablespoon of charcuterie and cheese at the center of each disc. Take the ends of the disk together and seal the filling inside.Roll it gently with your hands to form a smooth ball (see pictures above).
- Line a 24cm diameter round baking pan with parchment paper.
- Transfer the balls into the pan with the sealed side down. Leave some space between them.
- Cover with a plastic wrap and let it rest for 2 hour until the balls have increased their volume and stick together.
- Beat the egg yolk with the milk and brush the tops of the balls.
- Bake in a preheated oven at 160°C (320°F) for 20 minutes, or until golden brown on top.
- Remove from the oven and let it cool. Serve warm.