Baked bombs with rum cream
3 recipes
Whole salted Danube
ingredients
servings
6
Wholewheat flour
550 oz
Vegetable milk
230 fl oz
Extra virgin olive oil
50 fl oz
Brown cane sugar
50 oz
Eggs
1 unit
Salt
10 oz
Fresh brewer's yeast
12 oz
Courgette
100 oz
Aubergine
100 oz
Dried thyme
to taste
Dried marjoram
to taste
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).
