Baked bombs with rum cream
starters from Italy
Whole salted Danube
Whole salted Danube
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The salted danube is a variation of the sweet made with soft brioche dough and filled with jam. In this recipe we offer it in an appetizing version for an aperitif with friends or as a snack for children. In addition to being a soft and fragrant preparation, it will be fun to enjoy the salty danube by peeling the balls with your hands! In each you can taste a different filling: we have proposed zucchini and eggplant, but you can satisfy your taste by making each ball with your favorite vegetables or other ingredients to your taste!
preparation
step 1
Dissolve the brewer's yeast in warm milk. Mix whole wheat flour, salt, sugar and milk with yeast and finally the oil. Knead until a soft and homogeneous dough is obtained. Put it in a bowl and cover it and let it rise for 2 hours
step 2
Cut zucchini and aubergines into thin slices, place them on a baking sheet covered with a sheet of baking paper, sprinkle the vegetables with a little oil. 15/20 minutes at 160 ° C
step 3
Divide the dough into 13 pieces. Roll out each piece of dough with a rolling pin and stuff the discs obtained alternatively with the courgettes, aubergines and chopped herbs. Close them giving the shape of a ball. Line a cake pan with a diameter of 28 cm
step 4
with baking paper and place the balls. brush with milk and eggs. Let the danube so dough rise for about an hour covered with transparent film.
step 5
Then bake the danube in a static oven preheated to 180 degrees for 30-35 minutes (160 ° for 25-30 minutes if the oven is ventilated).