The Danube is a very good country that comes from Campania, made with brioche dough type consists of many small balls of dough brioche joined together. I met the Danube thanks to my friend Daniel who always prepares the meals "condo"! Recipe of the Danube gave it to me right Daniela (thank you) and here it is for those who want to try this traditional country of Campania, very good indeed!
Recipe Danube
Ingredients:
For the dough:
750 gr flour 00;
3 eggs;
2 medium potatoes;
100 grams of butter;
1 glass of milk, 100 grams of parmesan
;
2 cakes of yeast;
1 teaspoon sugar and 4 salt.
For the filling of the Danube
350 g Emmental;
200 grams of cooked ham;
150 g Speck.
Recipe Danube: how to prepare it!
To prepare the Danube as the first thing you have to boil the potatoes 2. After you prepare the filling by cutting the Emmental, ham and bacon cubes. Take the flour and put it in a nice large bowl, then put themselves at the center of the flour mashed potatoes mashed fine. One by one add the ingredients to the mixture of the Danube: the melted butter, then eggs, sugar and Parmesan cheese. The yeast is dissolved in the milk a little stiepidito and add to the mix, too. To get a good point Danube queso blend in all ingredients, add the teaspoon of salt and then let the dough rise for at least an hour covered with a cloth. Once the mixture of the Danube has grown, many are prepared balls of dough, which must be stretched and filled with Emmental, bacon and ham.
At this point all the balls are filled and closed, put on baking tray covered with baking paper, placed a small gap each other. Finally, let the dough rise for another hour the Danube, always hot, brush with beaten egg to the top and bake for 30-40 minutes at 180 degrees.
The Danube is ready, we have to "disconnect" the delicious pastry balls filled with ham and cheese!
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