Savory Danubio Bread Rolls with Ham and Scamorza Cheese

Salted Danubio Bread Recipe: A Savory Italian Delight

Category: Yeast Breads
Serves: 10

The Salted Danubio (Danubio Salato) is an Italian savory bread made up of soft, pillowy dough balls filled with delicious ham and melted cheese, perfect for any occasion. Whether served as an appetizer at a party or as a comforting snack during family dinners, this recipe offers a savory twist on the traditional Danubio bread. Let’s get started with this irresistible creation that will captivate your taste buds!

Ingredients for Danubio Salato:

Instructions for Preparing Danubio Salato:

1. Start with the Dough:
   Begin by preparing the dough, which will be the base of our soft, flavorful bread. In a large bowl, combine the Manitoba flour with the sugar and fine salt. Add the fresh yeast, crumbled into small pieces. Crack the egg into the mixture and pour in the whole milk.

2. Mix the Ingredients:
   Stir the ingredients together until the mixture begins to form a dough. Once the dough starts coming together, transfer it onto a clean surface and begin kneading. Work with your hands, pressing and folding the dough until it becomes smooth and elastic. The dough should feel soft and slightly tacky, but not sticky. If necessary, add a touch more flour to achieve the right consistency.

3. Shape the Dough:
   Once the dough is smooth and well-kneaded, form it into a ball. Place it back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. During this time, the yeast will work its magic, making the dough light and airy.

4. Prepare the Fillings:
   While the dough is rising, prepare the filling. Take the cooked ham and cut it into small, bite-sized pieces. Grate or slice the scamorza (or provola) cheese into thin strips or small chunks, depending on your preference. Set aside the ham and cheese mixture for later.

5. Divide the Dough:
   Once the dough has risen, transfer it to a clean work surface. Gently deflate the dough and divide it into two equal portions using a dough scraper or a sharp knife. Roll one portion into a long, even cylinder (salsicciotto shape). Cut this rolled dough into 10 equal pieces, so that you have 10 small dough portions.

6. Stuff and Shape the Dough Balls:
   Take each of the small dough pieces and flatten them lightly with your fingers or the palm of your hand. Place a small spoonful of the ham and cheese mixture in the center of each piece. Carefully fold the edges of the dough around the filling, sealing it tightly by pinching the seams together. Shape each filled dough piece into a smooth ball by rolling it gently between your palms.

7. Arrange in the Pan:
   Grease a round baking pan, approximately 28 cm in diameter, with a little olive oil. Arrange the dough balls in the pan, placing them close together but not overlapping. You should fit all 10 filled dough balls into the pan, forming a snug circle. Repeat the process with the second half of the dough, making sure to form a total of 20 dough balls (10 for each portion).

8. Second Rise:
   Cover the pan with a kitchen towel and let the dough balls rise for an additional 30 minutes to 1 hour. This second rise will ensure that the dough is light and fluffy when baked, with a soft texture that’s just perfect for pulling apart.

9. Prepare the Egg Wash:
   While the dough balls are rising, prepare the egg wash. In a small bowl, beat the egg yolk with the remaining 20g of whole milk. This mixture will give the top of the bread a beautiful golden color when baked.

10. Bake the Danubio Salato:
    Preheat your oven to 180°C (350°F), setting it to static mode (conventional heat). Once the dough balls have risen and are slightly puffed up, brush them with the egg wash using a pastry brush. This will give them a glossy finish and enhance their appearance as they bake.

    Place the pan in the oven and bake for 25-30 minutes, or until the Danubio Salato is golden brown on top and the dough feels firm to the touch. The smell of freshly baked bread will fill your kitchen as the dough puffs up and the cheese melts, creating a delicious aroma.

11. Let Cool and Serve:
    After baking, remove the pan from the oven and let it cool slightly. You can serve the Salted Danubio warm, allowing guests to pull apart the soft, cheesy, and ham-filled bread balls. Alternatively, it’s just as tasty at room temperature, making it a perfect make-ahead snack or appetizer.

Tips and Variations for Perfect Danubio Salato:

• Make it your own: While this recipe uses prosciutto and scamorza cheese, you can experiment with different fillings such as cooked sausage, salami, or other cheeses like mozzarella or cheddar. The key is to ensure that the filling isn’t too liquid, as this may affect the texture of the dough.

• Let the dough rise properly: Ensure that you give enough time for the dough to rise during both the first and second proofs. This will create a lighter and fluffier bread texture, which is essential for Danubio Salato.

• Temperature control: If you’re in a hurry and need the dough to rise faster, you can place it in an oven that has been preheated to a low temperature (around 30°C or 86°F) and then turned off. Just be sure to monitor it so the dough doesn’t over-proof.

• Storage: If you have leftovers (though it’s unlikely), you can store the Danubio Salato in an airtight container for up to 2-3 days. To reheat, simply pop it in the oven for 5-10 minutes at 180°C to restore the softness of the bread.

Nutritional Information (per serving, approximate):

This Salted Danubio Bread (Danubio Salato) is sure to impress guests at any gathering. Its tender, pillowy dough combined with savory ham and melted cheese creates a delicious contrast of flavors and textures. Try it for your next meal or special occasion and experience the joy of freshly baked Italian bread with a savory twist!