Hi everyone. Today I enjoy making a healthy and savoury Danubio cake using wholemeal flour, and filled with Taleggio cheese and porchetta.
Ingredients
- 300g wholemeal flour
- 250g of flour
- 250g of milk
- 100g of butter
- 2 egg yolks
- 1 sachet of yeast
- 1 egg
- 8g of salt
- 15g of sugar
- Porchetta
- Taleggio cheese
- Pumpkin seeds
- Mix seeds
- Parmesan cheese
Procedures
To start with, dilute the yeast into the warm milk with a pinch of sugar from the total and leave it resting on the side.
In a bowl mix the two flours with the remaining sugar and salt.
Add now the rest of the ingredients: soft butter, 2 eggs, and milk with the yeast. Start to work the dough.
Cover the dough with cling film and let it rest a couple of hours.
After the 2 hours the dough will be double of the size, cut it in individual balls of 70/75g each.
Flat it out and the porchetta and the Taleggio cheese and close the ball again.
Keep it going until you finish the mix.
Display the balls all around the baking tray, which should be previously covered with parchment paper, and leave it to rest for another hour or more before baking.
Before baking, brush the Danubio cake with an egg yolk and sprinkle the top with some Parmesan cheese and the mix of seeds.
Bake it for 25 minutes at 180 degrees.
Once it’s ready let it cool down and enjoy this lovely “eat and shares” savoury Danubio cake.
I hope you will enjoy the recipe…
Ciao!!!