- Portionen: 10
- Vorbereitungszeit: 45 Minuten
- Kochzeit: 30 Minuten
Salzige Donau: Das perfekte Rezept für deine Party
Die Salzige Donau oder auch “Danubio Salato” ist ein rustikales Gericht aus Napoli.
Mit ihrer Typischen Form ist dieses Gebäck ideal geeignet für ein Familientreffen und darf auch nicht auf deinem Partytisch fehlen.
Du wirst sehen wie schnell sich jeder ein Stück nimmt und dieses Herzhafte Gebäck geniesst.
Hier stelle ich dir die Salzige Donau mit Schinken und Scamorza Füllung vor.
Fangen wir also direkt an, damit du deine Gäste mit diesem leckeren Gericht verwöhnen kannst
Zutaten
- für den Teig (20 Kugeln)
- Manitobamehl - 550g
- Vollmilch - 230ml
- Eier - 1
- Hefe - 14g, Frisch
- Zucker - 30g
- Natives Olivenöl - 50ml
- Salz - 10g
- für die Füllung
- Gekochter Schinken - 120g
- Scamorza (Provola) - 100g
- für die Glasur
- Vollmilch - 20g
- Eigelb - 1
Zubereitung
- Beginne als erstes mit dem Teig der Salzigen Donau, indem du das Mehl in eine Schüssel gibst und dann die Hefe hinzu bröckelst. Danach füge Zucker, Salz, Ei und die Milch hinzu.
- Als nächstes knetest du alles solange bis der Teig eine kompakte Konsistenz erreicht.
- Gebe jetzt das Öl mit in den Teig und knete ihn gut durch.
- Ist alles ineinander verknetet, lege den Teig auf deine Arbeitsfläche und bearbeite ihn solange mit deinen Händen, bis er eine Homogene Konsistenz erreicht.
- Lege den Teig für deine Salzige Donau anschließend in eine Schüssel und decke ihn mit Frischhaltefolie gut ab.
- Lasse den Teig mindestens 3 Stunden an einen Warmen Ort ruhen bis er sein Volumen verdoppelt hat.
- In der Zwischenzeit bereitest du schon mal die Füllung vor, indem du den Schinken klein schneidest und den Käse in Würfelst.
- Nach dem dein Teig sein Volumen verdoppelt hat kannst du ihn aus der Schüsseln nehmen und als erstes in zwei Hälften teilen.
- Rolle nun eine der Hälften auf deiner Arbeitsfläche zu einer langen Wurst und teile sie in 10 gleichgroße Stücke. Wiederhole die mit der anderen Teighälfte.
- Jetzt nimmst du dir eines der 20 Teigstücke und drückst es flach. Gib nun die Schinken- Käse-Füllung in die Mitte und verschließe es und forme daraus eine Kugel.
- Wiederhole dies mit allen Teigstücken und lege sie anschließend in eine geölte Auflaufform mit einem Durchmesser von 28cm. Platziere sie dabei zuerst am Rand und anschliessend immer mehr zur mitte hin in deine Form.
- Hast du alles gefüllten Teigstücke in deiner Backform, decke sie mit Frischhaltefolie ab und lasse sie ca. 30 Minuten Ruhen.
- Während deine Salzige Donau ruht, heizen den Ofen auf 180°C Ober- Unter-Hitze vor.
- Bereite auch die Glasur vor, indem du das Eigelb und die Milch mit einer Gabel gut vermischst.
- Nachdem dein Teig geruht hat, entferne die Folie und bestreiche die Kugeln mit der Eigelb-Milch-Mischung.
- Gebe alles in den Ofen und lasse es 30 Minuten Backen.
- Danach hole sie aus dem Ofen und Serviere sie am besten noch Warm.
Meine Empfehlung um die Salzige Donau zuzubereiten
Haltbarkeit
Du kannst deine Salzige Donau ca. 1-2 Tagen in einem Luftdichten Behälter aufbewahren, aber aus Erfahrung kann ich dir sagen, das meistens nie etwas übrig bleibt.
Wenn du den Teig einen vorher zubereiten möchtest, kannst du ihn einfrieren und anschließend im Kühlschrank auftauen lassen. Bevor du den Teig verarbeiten willst, muss er Raumtemperatur annehmen.
Mein Tipp
Bei der Füllung kannst du deiner Fantasie natürlich freien lauf lassen und verschiedene Käse- und Wurst-Sorten verwenden oder auch komplett Vegetarisch gestalten.
55 Gedanken zu „Salzige Donau: Das perfekte Rezept für deine Party“
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