Vegetarian Danubio: A Savory Pull-Apart Bread Masterpiece
Discover the magic of the Vegetarian Danubio, a soft and golden pull-apart bread filled with a variety of delectable vegetarian fillings. Perfect for gatherings, this recipe yields 27 pieces of irresistible goodness that combine the flavors of spinach, sun-dried tomatoes, mushrooms, and creamy cheeses. Follow the step-by-step guide below to craft this delightful bread.
Ingredients
| Category | Ingredient | Quantity |
|---|---|---|
| Dough | Manitoba Flour | 550 g |
| Whole Milk (warmed) | 230 g | |
| Extra Virgin Olive Oil | 50 g | |
| Granulated Sugar | 30 g | |
| Fine Salt | 10 g | |
| Eggs | 65 g | |
| Dry Yeast | 4 g | |
| Spinach Filling | Fresh Spinach | 50 g |
| Garlic Clove | 1 | |
| Extra Virgin Olive Oil | 5 g | |
| Ricotta Cheese | 50 g | |
| Fine Salt | To taste | |
| Tomato & Cheese Filling | Sun-Dried Tomatoes in Oil | 50 g |
| Salted Ricotta (grated) | 40 g | |
| Mushroom Filling | Champignon Mushrooms | 80 g |
| Roman Caciotta Cheese (cubed) | 50 g | |
| Extra Virgin Olive Oil | 10 g | |
| Fine Salt | To taste | |
| Black Pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 5 g |
| Carbohydrates | 15 g |
| Fats | 5 g |
| Fiber | 1 g |
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the Manitoba flour, sugar, and dry yeast.
- Gradually add the warmed milk while mixing continuously to form a shaggy dough.
- Incorporate the olive oil into the mixture, followed by the eggs.
- Sprinkle in the salt and knead the dough until smooth and elastic, approximately 10 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm environment for about 1 hour or until doubled in size.
Step 2: Prepare the Fillings
-
Spinach Filling:
- Heat 5 g of olive oil in a pan over medium heat and sauté the garlic until fragrant.
- Add the spinach, cover, and cook until wilted.
- Remove the spinach from the pan and drain excess liquid using a colander.
- Blend the spinach with ricotta cheese in a food processor until smooth. Season with salt and set aside.
-
Tomato & Cheese Filling:
- Dice the sun-dried tomatoes into small pieces and grate the salted ricotta. Mix together in a bowl.
-
Mushroom Filling:
- Wash the mushrooms quickly under running water, remove the stems, and slice them thinly.
- Sauté the mushrooms in olive oil for 2–3 minutes, seasoning with salt and pepper. Let cool.
- Dice the caciotta cheese into small cubes.
Step 3: Assemble the Danubio
- Divide the risen dough into 27 equal portions. Roll each portion into a ball.
- Flatten each dough ball into a small disc with your hands or a rolling pin.
- Place a small amount of filling in the center of each disc, alternating between the spinach, tomato, and mushroom mixtures.
- Gently gather the edges of the dough over the filling and pinch them together to seal, forming a ball.
Step 4: Arrange and Proof
- Line a 32 cm round baking pan with parchment paper.
- Arrange the filled dough balls seam-side down in the pan, leaving a slight gap between each piece.
- Cover with a clean cloth and let rise for another 30–40 minutes until puffed.
Step 5: Bake
- Preheat your oven to 180°C (static) or 160°C (fan-assisted).
- Lightly beat an egg and brush it over the surface of each dough ball for a golden finish.
- Bake in the preheated oven for 30–35 minutes (static) or 25–30 minutes (fan-assisted) until the bread is golden and cooked through.
Serving Suggestions
Serve the Vegetarian Danubio warm, straight from the oven, as an appetizer or a centerpiece for parties. Pair it with a side of fresh salad or a dipping sauce for extra flavor.
Enjoy this delightful and visually stunning bread that’s guaranteed to impress both your taste buds and your guests!
