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Potato Danubio

17/11/2023

I can describe to you how to prepare the Potato Danubio, an alternative version of the classic Danubio, which is a kind of large stuffed brioche bread with different flavors and originating from Neapolitan cuisine. Here’s how you can make it:

Ingredients

  • 500 g of all-purpose flour
  • 250 g of boiled and mashed potatoes
  • 100 ml of lukewarm milk
  • 1 egg (plus one more for brushing)
  • 50 g of soft butter
  • 25 g of fresh yeast or 7 g of dry yeast
  • 1 teaspoon of sugar
  • Salt to taste
  • Cheeses and cold cuts of your choice for the filling (e.g., mozzarella, cooked ham, salami)
  • Sesame or poppy seeds for decoration (optional)

Preparation

  1. Start by boiling the potatoes, peel them and pass them through a potato ricer while still hot, then let them cool down.
  2. Dissolve the yeast in the lukewarm milk with the addition of a teaspoon of sugar.
  3. In a large bowl, put the flour, add the mashed potatoes, milk with yeast, soft butter, a lightly beaten egg, and a pinch of salt.
  4. Knead all the ingredients until you get a smooth and not too sticky dough (you can adjust with flour if necessary).
  5. Cover the dough with a clean cloth and let it rise in a warm place for about 2 hours or until it has doubled in size.
  6. Divide the risen dough into balls of about 80 g each, slightly flatten them and stuff with the chosen cheese and cold cuts filling.
  7. Seal the balls well and place them on a baking sheet lined with parchment paper, spacing them slightly apart.
  8. Let the balls rise again for about 30 minutes in a warm place.
  9. Preheat the oven to 180 °C.
  10. Brush the surface of the Danubio with a beaten egg and sprinkle, if desired, with sesame or poppy seeds.
  11. Bake for about 30 minutes or until the Danubio is golden brown and well-risen.
  12. Remove from the oven and let cool slightly before serving.

Curiosity

The Danubio is named after the Danube river, and it is said that the appearance of this stuffed bread, once cooked and risen, resembles the waves of the famous river. It’s a convivial and versatile dish, perfect for parties and buffets.

Potato Danubio