This Sweet Danube is a soft and very fragrant dessert made up of many balls of leavened dough to be filled as desired. A soft and perfect brioche for the whole family. Each ball can be gently detached by hand and the Danube can have an infinite number of fillings according to your tastes.
Ingredients
- 290 g of type 00 flour
- 300 g of manitoba flour
- 250 ml of whole milk
- 2 eggs
- 100 g of soft butter
- 130 g of granulated sugar
- 15 g of fresh brewer’s yeast
- 200-250 g of filling of your choice (spreadable cream, custard or jam)
- 20 ml of whole milk to brush the surface
- 40 g of icing sugar
Instructions
- Dissolve the yeast in warm milk with a teaspoon of sugar (taken from the total weight of the ingredients).
I advise you to use a mixer or planetary mixer to knead this dough because it is very soft and difficult to work with your hands. - In the bowl, combine the two types of flour, the milk with the yeast, the sugar and finally the eggs. Work everything until you get a homogeneous consistency. Then add the soft butter, a little at a time, mixing well after each addition.
- Knead the dough for 15-20 minutes. It should detach from the edge of the bowl and be smooth, homogeneous and elastic, albeit vaguely sticky. Place it in a large bowl and cover with a cloth. Let it rise until it has doubled in volume in the oven off with the light on.
- Rework it quickly on a lightly floured surface. Then take small quantities of dough, weighing about 30-40 g each and form many balls which you will place in a pan, diameter 26 or 28 cm, lined with parchment paper. If you want to fill it right away, roll out each ball of dough and place a teaspoon of your favorite filling in the center (hazelnut cream, jam or custard). Fold the edges back to form a ball again. Alternatively, if you love creamier fillings, you can stuff it after cooking using a pastry bag.
- Try to keep the balls well spaced so that a single brioche is formed during the second leavening phase.
- Cover with a cloth and let rise for about 1 hour – 1 hour and 30 minutes. Times may vary based on room temperature.
- However, they must be well swollen to form a single brioche.
- Brush the surface with milk and cook in a preheated static oven at 170°C for about 30 minutes. The Danube must be well gilded. Let it cool and complete with powdered sugar to taste.
