Aperitivo, Bread, Snack

Savory stuffed Italian brioche – Danubio salato

This savory brioche, typical of Naples, is stuffed with ham and smoked cheese (scamorza). Given its shape and the possibility to pull apart each roll, it is a perfect dish to be served at an aperitivo with friends or as a snack for children (and not only)!

Prep time: 45 min (+ 3 hours rising time for the dough)
Cook time: 35 min
Total time: 1 hour and 20 min

$11-13 total*

18 buns

Ingredients

The following ingredients make about 18 buns for an 11-inch (28 cm) diameter baking tray.

For the dough

550 g (4 and ¼ cups) all-purpose flour
230 g (1 cup) whole milk
50 g (1/4 cup) safflower oil or avocado oil
1 egg
8 g (1/2 tbsp) fine salt
5 g (1/2 tbsp) dry yeast (if you are using fresh yeast, use 15 g)
30 g (2 tbsp) sugar
20 g (1 tbsp) unsalted butter at room temperature

For the filling

150 g (3/4 slices) of thinly sliced prosciutto
120 g (4.2 oz) of scamorza cheese (or mild provolone)

For decorating

1 egg yolk
1 tbsp milk
1/2 teaspoon sesame seeds
1/2 teaspoon poppy seeds
1/4 teaspoon coarse salt

Preparation

Mix the yeast with the flour and the sugar in a mixing bowl.

Pour the milk into the bowl and stir well. Add the lightly beaten egg.

Add the mix to the bowl of your food processor fitted with a dough hook, and knead. Add the oil gradually to the mixture. Once incorporated, add the cubed butter.

Knead the dough for about 10 minutes, and then add the salt. Continue kneading until your dough is smooth and elastic (for about 5 extra minutes). If needed, finish by kneading by hand for a few extra minutes.

Cover with plastic wrap and leave to rise for at least 3 hours in a warm place (I usually put it in my oven with the light on). You can also let it rise in the fridge overnight, for about 8-9 hours.

Gently remove the leavened dough from the bowl and divide into 18 equally-sized balls (50 g/1.75 oz each).

Flatten the balls with a rolling pin or with your hands to form a disc.

Place a tablespoon of cubed ham and cheese at the center of each ball and seal the filling inside by bringing together the ends of the dough. Roll it gently with your hands to form a smooth ball.

Transfer the balls to a baking dish lined with parchment paper, with the seam side down.

Cover with a plastic wrap and let it rest for 1 hour until the balls have increased their volume and are attached to each other.

Beat the egg yolk with the milk and brush the tops of the balls with this mixture.

Sprinkle some coarse salt, poppy, and sesame seeds on top of the balls.

Bake in a preheated oven at 360°F for 30-35 minutes or until golden brown on top.

Remove from the oven, leave it in the pan for 15 to 30 minutes, and then transfer to a wire rack to finish cooling.

Eat warm or at room temperature.

Tips & notes

You can store the “Danubio” for 2 days in an airtight container.
If you prefer smaller buns, divide the dough by a larger number, like 25-30.
Be creative and customize the filling! You can put any meat and cheese inside. If you are vegetarian, you can choose to put cheese only or to add some vegetables. Let me know which filling is your favorite!