Savoury Danubio pull-apart bread

Ingredients
550 g Manitoba flour
230 ml milk
30 g sugar
1 room-temperature egg
10 g salt
4 g dried yeast or 12 g fresh yeast
50 ml extra virgin olive oil

I warm the milk slightly and dissolve the yeast. I used fresh yeast.

I put the flour and sugar in a large bowl.

I add the oil, egg and finally the milk.

I knead by hand.

I add the salt.

I knead briefly, then turn onto the work surface.

I work vigorously, folding and turning until smooth, then form a ball.

I put it in a bowl, cover with cling film and rise for two hours somewhere warm, or in a switched-off oven with its light on.

The ball will have doubled.

I turn it onto the work surface, work briefly and stretch into a sausage.

I cut 30 small pieces. For precision, weigh the whole dough and divide its weight by 30.

Prepare the fillings. Use the same filling throughout if desired; I alternated three:
1) Diced ham and cheese such as Fontina, with thyme, sage and rosemary.
2) Thoroughly dried diced mozzarella, tomato sauce or preferably pieces of tomato, and oregano. Some of mine became too wet and the dough split.
3) Crescenza or Brie with olive pâté and herbs.

I flatten and widen each piece of dough into a disc.

I place filling in the centre without overfilling, or the balls will not close.



I gather each disc into a parcel and seal thoroughly.

I shape a neat ball.

I arrange them in a cake tin lined with baking parchment, alternating fillings, with seams down and space between them for rising.

I cover and rise for 40 minutes. With 15 minutes remaining, heat the oven to 180°C. The balls have puffed up.

I beat a whole egg with a little milk in a small bowl.

I brush the whole surface and bake at 180°C for 30 minutes.

Once baked, remove from oven and tin and place on a rack to cool slightly.
This soft brioche dough is delicious. Use the same dough for a sweet version, filling with jam or Nutella.
Thank you to Giallo Zafferano for the recipe.