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.
- 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
- 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.