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How to make salty Danube

Danube Salt

The salty Danube recipe is an inviting surprise: it not only makes a scene, it is also delicious and can be stuffed with everything you have in the fridge.

Salted Danube is a dish of Neapolitan origin that is spectacular to look at and incredibly appetizing. Consisting of a savory brioche bread and a delicious filling, you can indulge in its preparation: make it in a single flavour, with cured meats or with just cheeses.

We recommend decorating the stuffed savory Danube, after brushing it with egg , poppy seeds or sesame. You can serve it as an appetizer or bring it to the table instead of bread. So let's see the original recipe for salty Danube!

Danube Salt
Danube Salt

Preparation of the stuffed salty Danube

  1. Mix the two flours and set them aside.
  2. Heat the milk slightly on the heat so that it is lukewarm, pour it into a large bowl and dissolve the brewer's yeast in it .
  3. Add a lightly beaten egg, sugar and EVO oil.
  4. Add the flour mixture a little at a time, mixing with your hands or a spoon. Finally, add the salt and mix again.
  5. Transfer the dough to the work surface and continue to knead it with your hands to string it: you must obtain a smooth, homogeneous and elastic ball (if you have it you can also knead with the planetary mixer equipped with the hook ).
  6. Then take the butter at room temperature cut into cubes and start incorporating it into the dough one piece at a time . When one piece is completely absorbed, move on to the next, until the end of the weight.
  7. Continue kneading, resuming the stringing, you will have achieved it when it is homogeneous and very elastic .
  8. Knead again, turning it on the work surface until you obtain a large sphere, then place the dough in a clean bowl, cover it with a cloth , and place it in the oven with the light turned off until it has tripled in size.
  9. In the meantime, prepare the ingredients for the filling . If you haven't already purchased diced or sliced ​​ham, cut it into cubes. Do the same thing with the provola and any other ingredients you have chosen.
  10. Once the leavening is finished, knead the dough lightly and divide it into 3 loaves from which you will obtain about 10 balls all of the same size.
  11. Roll them out and put a little filling in the center of each one. Close by pinching the dough , so that the filling remains inside and turn them on the work surface to eliminate the folds at the closing point.
  12. Place each ball in a round baking pan, approximately 28-30 cm in diameter and buttered or covered with a piece of baking paper. Remember to space them a few millimeters apart.
  13. Cover the pan with a cloth and let it rise until doubled , again in the oven with the light on and off.
  14. When it has doubled in volume, lightly beat the remaining egg and use it to brush the top of the salted Danube.
  15. Place in the oven at 180°C and cook for 30-35 minutes : the surface must be well golden, but not too dark.
  16. Once cold, you can place your savory brioche pan in the center of the table: each diner will break off a ball and enjoy the surprise inside.

Did you know that it was born as a sweet recipe? Over the years its savory version has conquered many palates but, if you are curious, try the sweet Danube too!


We recommend storing the stuffed bread for a maximum of 1-2 days , in a cool, dry place and away from sources of light or heat. We do not recommend freezing in the freezer.

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