Recipe Danube Salt

Ingredients:

INGREDIENTS FOR MIXING (ABOUT 20 BALLS) Whole milk 230 g, Manitoba flour 550 g, Extra virgin olive oil 50 g, Sugar 30 g, Medium eggs 1, Salt up 10 g, Fresh yeast 14 g FOR THE FILLING Cooked ham 120 g, Scamorza (provola) 100 g FOR SPENELLING Whole milk 20 g, Yolks 1

Doses for: 10 persone realization time: 5 hours and 0 minutes

Recipe:

To prepare the salted danube, start with the dough to be worked directly in the bowl. Pour the flour, crumble the yeast and add sugar, salt and the egg. Finally pour the milk and begin to knead with a fork to collect the ingredients. As soon as the mixture begins to take on consistency, remove the fork and use your hands, adding the oil too. When everything starts to uniform, transfer to the work surface. Work with your hands to obtain a smooth and homogeneous mixture. Form a ball and transfer it to a bowl, cover with plastic wrap and place to rise for at least 3 hours, you can put the dough to rise in the oven with the light on. Once the leavening time is over, the dough will have doubled in volume. Meanwhile, chop the ham and cut the cheese into cubes. Divide the dough in half with a tarot. Take one half and roll it up to get a sausage. Obtain from this 10 equal pieces. In total you will have to get 20 pieces. Take each piece of dough, flatten it slightly and fill it with ham and cheese. Close the flaps and form a ball. Oil a 28 cm diameter pan, place the balls here, positioning them with the closure facing down and radially arranged along the entire perimeter. Cover with plastic wrap and let rise again for 30 minutes. Meanwhile, preheat the oven to 180 ° in static mode and beat the egg yolk with the milk, with this mixture brush the leavened balls and cook for about 30 minutes in the central part of the oven. When cooked, take the salted danube and serve warm.

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