Time: 1 ora e 20 minuti
Difficulty: facile

    I sometimes prepare this recipe as an appetizer or as a snack for appetizing buffets.

Features:
The Danube is a dish that is prepared in sweet and savory variations. It is a dough filled with yeast and formed in small balls placed next to each other to make up the whole piece.
Historical notes: the name refers to the river that bathes all the capitals of the ancient Austro-Hungarian Empire.
It was all thanks to a love story born between enemy peoples during the First World War. A soldier returned to Naples in one piece, and he brought with him an Austrian wife. Caterina Persolia who proved to be passionate and proactive, supporting her husband in the work. Ed taught all the tricks and secrets of Austrian pastry.
Strudel and Sacher cakes have kept their name, the Danube, instead, was a reinterpretation of another Austrian dessert, the Buchteln, which is composed of a series of brioche dough balls stuffed with sweet vanilla cream or chocolate

Ingredients for 6 people
250 g Molino dalla Giovanna large yeast mix
150 g water
1 whole egg
40 g extra virgin olive oil
30 g sugar
14 g fresh yeast
10 g salt up
For the filling
250 g cooked ham allowed
200 g of smoked provolone
1 egg
50 ml milk

Procedure
Put the milk in a small bowl and dissolve the yeast with the sugar.
Then in a bowl or in a food processor pour the mixture and add the milk mixture, work for a few minutes at low speed, then add the egg and knead vigorously.
After a couple of minutes add the oil, and salt and let work until you get a ball.
Put on the cutting board and start kneading with your hands until you get a soft and homogeneous dough that can give a spherical shape.
Now divide it into pieces of about 30 g and spread using a rolling pin.
Fill the discs obtained alternately with diced provolone and diced cooked ham. Once you have filled the dough discs, close them by making a ball.
Line a 22 cm diameter cake pan with baking paper and place the balls with the closure facing down and radiate along the perimeter and towards the center until you fill the whole mold.
Now beat an egg with a little milk and brush the surface of the salted danube, so that it is polished once cooked. Let the dough rise for about an hour and 30 minutes covered with plastic wrap.
Then bake in a static oven preheated to 180° for 30-35/40 minutes. Once cooked, remove from the oven and let cool before serving.