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Danubio Salato (Savory Pull-Apart Brioche)

Danubio salato is a soft, showstopping pull-apart brioche filled with smoked salmon, sun-dried tomatoes and capers, perfect for any occasion.
Recipe Danubio Salato (Savory Pull-Apart Brioche)
  • Difficulty Easy
  • Preparation 30 minutes
  • Cooking 30 minutes
  • Servings for 8 people

Let yourself be won over by the soft goodness of Danubio Salato, a savory pull-apart brioche to share with family or friends on special occasions and at the most festive buffets. This danubio salato recipe amazes with its showstopping shape and comforting flavor: the balls of soft danubio dough hold a rich, flavorful filling of smoked salmon, sun-dried tomatoes and capers, but you can customize your stuffed danubio salato with the ingredients you like best, like the classic danubio salato with ham and cheese or many other tempting variations.

Serving an appetizer of savory brioche bread this soft and indulgent lets you surprise your guests at first sight: the second rise of the danubio salato is the little secret behind its wonderfully soft result, perfect for pulling apart with your hands and enjoying as danubio salato finger food. You’ll find it’s not only ideal for the holidays but also an original idea for receptions, outdoor lunches and casual dinners: danubio salato for a buffet always pleases everyone.

Even though it takes longer because of the rising, the method for how to make soft danubio salato is simple and lets you plan ahead with maximum convenience. If you love these soft, showstopping bakes, don’t miss the Christmas Tree Danubio Salato for the most special occasions, or be tempted by the sweet version, the Nutella Danubio, or by the wonderful Buchteln. If you’d like to explore more savory ideas, we also recommend the Savory Ring Loaf or the Savory Artichoke Strudel.

Get ready to bake your quick and easy danubio salato: you’ll find this recipe is as versatile as it is hard to resist.

Ingredients for 8 people

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Method

  1. To make the Danubio Salato, start with the dough: put the honey and the citrus zest in a small bowl to infuse. In a large bowl, combine 90 grams of the flour, the yeast, 50 grams of the water and 50 grams of the milk, and mix until the ingredients come together.
  2. When the dough is smooth, shape it into a ball, cover it with plastic wrap and let it rise in the oven at 26 °C (79 °F) for about an hour and a half, until doubled in size.
  3. After this time, take the dough out of the oven and add the remaining water, milk and flour to the same bowl. Finally, add the sugar and the honey and citrus zest infusion.
  4. Knead everything in a stand mixer or by hand: when the ingredients start to come together, add the room-temperature butter and the salt as well, and keep kneading until the dough is smooth and free of lumps. Put the covered bowl back in the oven at 26 °C (79 °F) for about 4 hours.
  5. Meanwhile, cut the salmon into medium-size pieces and cut each tomato, drained beforehand, into 4 pieces. Rinse and squeeze out a handful of capers.
  6. Take the dough out of the bowl and divide it into pieces of about 30 grams each: flatten each ball with your fingers into a small disk and put a piece of salmon, a piece of tomato and a couple of capers in the center. Close the disks and shape them into balls with the palm of your hand, taking care not to let the filling escape.
  7. Line a round baking pan with parchment paper and arrange the balls in it, starting from the outside and working in a circle toward the center. Once the pan is full, put it in the oven, turned off, to rise for about an hour and a half.
  8. Pour a splash of extra virgin olive oil into a small bowl, add the minced garlic and the crumbled thyme and stir. Use the mixture to brush all the balls of dough.
  9. Bake in an oven preheated to 180 °C (350 °F) for about 30 minutes, then take it out and let it cool completely. Finally, lift it out of the pan using the parchment paper and serve the Danubio Salato. Finally, remember to download our App with exclusive content and fewer ads!
    Danubio salato with sun-dried tomatoes and salmon

Variations and Alternatives

For the filling, you can use the ingredients you like best instead of the ones in the recipe: for example, mushrooms instead of the tomatoes, cooked ham instead of the salmon and fontina instead of the capers.

Tips

Since it takes quite a long time to make, you can get ahead by preparing the balls up to the filling stage: put them in the freezer in a food storage bag and take them out the evening before the day you plan to make the Danubio, moving them to the fridge, and you’re all set.

Storage

Danubio Salato keeps for up to one day in an airtight container in the fridge.

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