Sweet Danube Bread
How do you make stuffed sweet Danube bread?
Activate the yeast with warm milk and sugar. Knead the flours, egg, milk, and yeast; add butter and salt until smooth. Let rise until doubled. Form 60 g balls, fill them as desired, and place them in a greased mold. Let rest for one more hour, brush with milk, and bake at 180°C for 35 minutes.
This is a delicious stuffed bread: soft, rich, and wonderfully indulgent. Perfect for the whole family. Ideal for breakfast or afternoon coffee. Depending on the occasion, we can shape this exquisite bread in different ways. For example, at Christmas we can shape it like a Christmas tree, a wreath as I did, or even simply round. For the filling, let your imagination and personal tastes run free: chocolate spread, hazelnut cream, peanut butter, jams, and more.
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Servings: For the filling, let your imagination and personal tastes run free: chocolate spread, hazelnut cream, peanut butter, jams, and more.
Ingredients
- 300 g type 1 wheat flour or all-purpose flour
- 250 g white spelt flour or all-purpose wheat flour
- 4 g dry brewer's yeast
- 1 medium egg at room temperature
- 60 g whole cane sugar
- 250 ml milk (dairy, rice, or oat)
- Pinch of salt
- 70 g butter
Instructions
In a small glass or bowl, pour in 50 ml of the total milk, warm it slightly, add one tablespoon of the total sugar and the dry yeast; mix and cover. Wait a few minutes for the yeast to activate. When you see a little foam, it is ready.
In a large bowl, sift the flours, add the sugar, pour in the activated yeast, warm milk, and egg, and knead with a stand mixer or hand mixer. When everything is well combined, add the very soft, softened butter and the pinch of salt.
Knead until you have a smooth dough.
Place the dough in a bowl, cover, and let it rest for 2-3 hours at room temperature or in the oven with the light on.
When the dough has doubled in volume, remove it from the bowl.
Place it on a surface and divide it into portions of about 50-60 g each.
With the palms of your hands, form even balls.
With the help of a rolling pin, roll out each ball and place a generous teaspoon of the filling you have chosen and like best in the center.
Pinch each ball closed, then gently shape it evenly with the palms of your hands.
Grease the mold you have chosen; place the balls with the sealed side facing down. Cover and let rest for 1 hour. Preheat the oven to 180°C (355°F).
With a pastry brush, brush with a little warm milk and sprinkle with muscovado or whole cane sugar. Once the oven reaches temperature, bake for 30-35 minutes, until nicely golden. Remove and wait until it cools completely before enjoying.
Enjoy your meal!
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- 300 g type 1 wheat flour or all-purpose flour
- 250 g white spelt flour or all-purpose wheat flour
- 4 g dry brewer's yeast
- 1 medium egg at room temperature
- 60 g whole cane sugar
- 250 ml milk (dairy, rice, or oat)
- Pinch of salt
- 70 g butter