‘Danube’ dessert

The ‘Danube’ is a particularly versatile sweet brioche, great for afternoon tea, for breakfast or for your children’s mid-morning snack at school. It takes a bit of time, but is not too laborious: rather, you'll just need a little patience because of the time taken for it to rise. As for the filling, use your imagination: we opted for the apricot jam, but you can also use Italian pastry custard, chocolate or other jam flavours.


210 minutes Total time
30 minutes Active time
Serves 6 persons
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Prepare all the ingredients: if you have a food processor or food mixer all you have to do is mix everything together and let it rise in a warm place covered with a tea towel. Conversely, if you work by hand, dissolve the yeast in warm milk, then add the sugar, eggs, chopped and softened butter and flour. Put everything to rise in a warm place, and wait two hours. After the two hours is up, roll the dough out thinly (5 mm is fine), take a knife and cut the dough into squares. Put a teaspoon of jam in the centre of each square. Then roll up each square of dough into the shape of a ball. Take any shape of baking tray and line it with baking parchment. Put all the balls on the tray, leaving a centimetre and a half between them. When done, leave them to rise for another hour. At this point, all the balls will be touching. Brush with milk and sprinkle with sugar. Bake at 180°C in fan mode for 30 minutes.

The dough for this brioche has a minimum amount of sugar and is not particularly sweet. If you want it sweeter, simply add 30g more sugar to the mixture.
‘Danube’ bread is a Neapolitan specialty, but it is probable that its inventor was a pastry chef of Calabrian origin married to a woman from Salzburg. In short, it is a fabulous sweet bead that cleverly combines the tastes and culinary traditions of the far south and the far north! And don’t forget: there is also a savoury version of this brioche, which can be filled with cheese, meat, olives - whatever you prefer.

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