Filled savoury Danubio bread

A festive aperitif idea, soft and tasty with assorted fillings, for true friends! Simple, allowing time for rising.
INGREDIENTS
550 g flour
15 g fresh baker's yeast
250 g milk
2 eggs (1 yolk only for brushing)
20 g sugar
50 g extra virgin olive oil
10 g salt

FILLINGS
Boiled spinach
Sausage
Tomato sauce
Fontina, mozzarella or Provola
Anchovies
Gorgonzola
Walnuts
Sesame and poppy seeds
I dissolve yeast in lukewarm milk.
I mix in sugar.
I use a mixer hook, or bowl by hand for longer. I add milk, yeast and sugar to flour.

Oil.
A whole egg.
I knead and add salt as dough combines, away from yeast.
I knead about ten minutes until smooth, soft and developed, then remove to worktop.
I work briefly, form a ball and put in a lightly floured bowl.
I score a cross on top.
I cover with film and towel and rise until doubled, about two hours.
I take risen dough.
I put on the surface.
I work briefly into a rope.
I cut into 4.
I form smaller ropes.
I cut pieces about 45 g and shape balls.
I make 20.
I roll each into a disc.
Fill as desired. Mine:
1) Spinach, sausage, Fontina;
2) Tomato, Caciotta, anchovies;
3) Gorgonzola, Provola, walnuts.
Put filling centrally.
I close into a parcel.
I pinch ends tightly.
I form a sealed ball.
I butter and flour a tin and arrange seam-down, alternating fillings.
I cover and rise another half hour until swollen.
I beat yolk with water or milk and brush all.
I scatter poppy seeds centrally and sesame around.
I bake conventional at 180°C for about 35/40 minutes, watching, cool slightly and unmould.
Fragrant and soft with a sparkling aperitif.
Irresistible, one piece leads to another!