Danubio alla Nutella by @maritoemoglie_incucina

1h

22 servings

🌾

700 g

Manitoba flour

🥛

320 ml

Milk

🍬

110 g

Sugar

🥚

2.8 large

Eggs

🫗

85 ml

Seed oil

🍞

14 g

Fresh brewer's yeast

🍯

7 ml

Honey

🧂

0.28 g

Salt

🌰

300 g

Nutella

🥚

1.4 large

Egg yolk

🍬

14 g

Powdered sugar

  1. Dissolve
    • Fresh baker's yeast
    • Granulated sugar
    • Whole milk

    Dissolve the fresh baker's yeast and 1 teaspoon of granulated sugar in the lukewarm milk.

  2. Combine
    • Manitoba flour
    • Granulated sugar
    • Egg

    Combine the Manitoba flour, remaining granulated sugar, eggs, seed oil, honey, and yeast milk in the large mixing bowl.

  3. Knead

    Knead the dough for 5 to 10 minutes until smooth and elastic.

  4. Knead
    • Salt

    Add the salt and knead for 2 more minutes.

  5. Rise

    Cover the dough with cling film and let it rise until doubled, about 90 minutes.

  6. Divide

    Divide the risen dough into 21 equal pieces of about 45 g each.

  7. Flatten
    • Nutella

    Flatten one dough piece and place 1 teaspoon of Nutella in its center.

  8. Seal

    Seal the filled dough into a ball and repeat with the remaining pieces.

  9. Arrange

    Arrange the filled balls close together in the dove-shaped baking pan.

  10. Rise

    Cover the pan and let the balls rise for 45 to 60 minutes.

  11. Whisk
    • Egg yolk
    • Whole milk

    Whisk the egg yolk with 2 tablespoons of whole milk.

  12. Brush
    • Egg yolk
    • Whole milk
    • Powdered sugar

    Brush the risen dough with the egg-yolk mixture and sprinkle with powdered sugar.

  13. Bake

    Bake in a static oven at 180°C / 356°F for 25 to 30 minutes until golden brown.

  14. Cool

    Cool the Danubio on a wire rack before serving.

Danubio alla Nutella by @maritoemoglie_incucina

1h

22 servings

🌾

700 g

Manitoba flour

🥛

320 ml

Milk

🍬

110 g

Sugar

🥚

2.8 large

Eggs

🫗

85 ml

Seed oil

🍞

14 g

Fresh brewer's yeast

🍯

7 ml

Honey

🧂

0.28 g

Salt

🌰

300 g

Nutella

🥚

1.4 large

Egg yolk

🍬

14 g

Powdered sugar

Preparation Steps

  1. Step 1/14

    Dissolve the fresh baker's yeast and 1 teaspoon of granulated sugar in the lukewarm milk.

    🍞Fresh baker's yeast
    🍬Granulated sugar
    🥛Whole milk
    🥛Measuring jug

  2. Step 2/14

    Combine the Manitoba flour, remaining granulated sugar, eggs, seed oil, honey, and yeast milk in the large mixing bowl.

    🌾Manitoba flour
    🍬Granulated sugar
    🥚Egg
    🫗Seed oil
    🍯Honey
    🥛Whole milk
    🍞Fresh baker's yeast
    🥣Large mixing bowl
    ⚖️Kitchen scale

  3. Step 3/14

    Knead the dough for 5 to 10 minutes until smooth and elastic.

    🥣Large mixing bowl

  4. Step 4/14

    Add the salt and knead for 2 more minutes.

    🧂Salt
    🥣Large mixing bowl

  5. Step 5/14

    Cover the dough with cling film and let it rise until doubled, about 90 minutes.

    🥣Large mixing bowl
    🧻Cling film

  6. Step 6/14

    Divide the risen dough into 21 equal pieces of about 45 g each.

    🥐Dough scraper
    ⚖️Kitchen scale

  7. Step 7/14

    Flatten one dough piece and place 1 teaspoon of Nutella in its center.

    🌰Nutella

  8. Step 8/14

    Seal the filled dough into a ball and repeat with the remaining pieces.

  9. Step 9/14

    Arrange the filled balls close together in the dove-shaped baking pan.

    🍳Dove-shaped baking pan

  10. Step 10/14

    Cover the pan and let the balls rise for 45 to 60 minutes.

    🍳Dove-shaped baking pan
    🧻Cling film

  11. Step 11/14

    Whisk the egg yolk with 2 tablespoons of whole milk.

    🥚Egg yolk
    🥛Whole milk
    🥣Large mixing bowl
    🥛Measuring jug

  12. Step 12/14

    Brush the risen dough with the egg-yolk mixture and sprinkle with powdered sugar.

    🥚Egg yolk
    🥛Whole milk
    🍬Powdered sugar
    🖌️Pastry brush
    🍳Dove-shaped baking pan

  13. Step 13/14

    Bake in a static oven at 180°C / 356°F for 25 to 30 minutes until golden brown.

    🍳Dove-shaped baking pan

  14. Step 14/14

    Cool the Danubio on a wire rack before serving.

    ✨Wire rack

Composition

Ingredients

Types

Grains, Eggs, Oils, Sweeteners, Seasonings, Chocolate spreads, Decorations

Ingredients

Manitoba flour, Milk, Sugar, Eggs, Seed oil, Fresh brewer's yeast, Honey, Salt, Nutella, Egg yolk, Powdered sugar

Notes

Milk (lukewarm, for the egg wash, mixed with the yolk), Fresh brewer's yeast (or 3-4 g dried yeast), Honey (1 teaspoon), Salt (a pinch), Nutella (one teaspoon per ball, for the filling), Egg yolk (for brushing), Powdered sugar (or coarse sugar, for decorating, amount not given)

Allergens

Gluten, Egg, Milk, Soy, Hazelnuts

Dietetics

Dietary regimen

Vegetarian

Calories

286 kcal

Macro nutrients

Protein: 5.5g, Carbohydrates: 42.8g, Sugars: 18.1g, Fat: 10.5g, Saturated fat: 2.3g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 49mg, Iron: 2mg, Sodium: 79mg, Potassium: 101mg

Vitamins

Vitamin A: 46µg, Vitamin D: 0.4µg, Vitamin B12: 0.2µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Large mixing bowl, Measuring jug, Kitchen scale, Dough scraper, Pastry brush, Cling film, Dove-shaped baking pan, Wire rack

Appliances

Oven, Stand mixer

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

Easter, Breakfast, Brunch, Snack, Celebration

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender, Creamy, Melting

Flavors

Sweet, Chocolatey, Hazelnut, Milky, Yeasty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Keep in an airtight container,Store in a cool, dry place), fridge : 5 days (Keep in an airtight container,Bring to room temperature or warm briefly before serving), freezer : 2 months (Wrap individual portions tightly,Thaw at room temperature)