Have you ever heard of Danubio? The original Italian version is a dessert, a plate of little fluffy brioches to be pulled apart one by one.
This savory version is the ideal for parties and pic-nics, you can also vary the fillings to create a fun and surprising snack. The principle is very simple, you let the little buns rise one next to the other until they stick together. And when it's ready on your dinner table you and your friends can easily take the tasty buns one by one! In this gluten-free version the potatoes help to make them soft and delicious.
Ingredients (16-18 pieces)
- 250 gr potatoes
- 330 gr gluten free flour
- 2 eggs + 1 yolk
- 50 ml milk
- 10 gr sunflower oil
- 10 gr yeast
- 5 gr salt
- 50 gr ham cubes
- 50 gr mozzarella or provola cheese
- First of all start by boiling the potatoes with the skin, for around 30 minutes. You will need them very soft to mash them into the dough. Cool off the potatoes then peel them off. Transfer in a medium bowl and mash well with a fork or specific kitchen tool.
- Combine the gluten-free flour with the dry yeast, then mix with the the potatoes. While working the dough with your hands, add the other ingredients little by little: oil, egg, 40 ml of milk and last salt in the end. Knead until smooth, then leave to rise for at least 1 hour inside the bowl (best to cover with cling film).
- Cut the ham and cheese in cubes, if you haven't already. If you are using mozzarella, make sure you place the pieces in a sieve for at least 20-30 minutes to make sure it loses the unnecessary milk.
- Now it's time to form the balls! Separate pieces of dough of 40 gr, you should have at least 16 of them. Take a piece, place some ham and cheese in the middle, and create the ball shape with your hands. Place all pieces in a rounded tin, either greased or covered in baking paper.
- Leave to rise for another hour then brush the top with the mix of beaten yolk and 10 ml milk.
- Bake in pre-heated oven at 180 °C for 30-35 minutes. Your Stuffed Bread Rolls are ready to enjoy!
TIPS: This is the typical savory Danubio, but you can change it in many ways and obviously make it vegetarian if you want, for example with some olives, zucchini or grilled vegetables. You can preserve the rolls up to 3 days inside an air-tight container.
Have you tried it? Do you have any suggestions? Leave your comment!