Step by step

Leave to rise for 2 hours

Tips
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.
Trivia
‘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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