Difficulty: Medium Preparation: 45 min Cooking: 30 min Portion: 10 people
Ingredients for a 28 cm stamp:
Flour 530 g Whole milk 230 g Melted butter 50 g Sugar 30 g Dry brewer's yeast 4 g Eggs (medium) 1 Lemon zest 1 Vanilla bean 1 Salt up to 10 g Water 50 g
For the filling you can choose Nutella (what I have used) or Pastry cream:
Whole milk 200 g Fresh liquid cream 50 g Yolks 3 Sugar 70 g Corn starch 25 g Lemon zest 1 Vanilla bean 1
To brush and decorate:
Eggs 1 Whole milk 1 tbsp Icing sugar 20 g
To prepare the Sweet Danubio cake, start by melting the butter (in the microwave or in a water bath). Then start preparing the dough: pour the sifted flour into the planetary mixer equipped with a leaf, grate the zest of lemon; also add sugar, the seeds of a vanilla bean and the dehydrated brewer's yeast. Operate the mixer to mix the ingredients, then pour the milk at room temperature and the medium egg. Continue with the melted butter and when the ingredients have collected around the leaf, stop the mixer and replace the leaf with the hook, then add salt and water; continue to knead until the dough has strung and has become soft and homogeneous. Then transfer it to a slightly greased work surface, work it a bit and form a ball; place it in a bowl and cover with cling film; let rise for 2 hours in the oven turned off with the light on. Meanwhile, dedicate yourself to the cream (if you do not use the Nutella).
Pour the milk and cream in a pan and heat over a low heat together with the grated rind of 1 lemon and the seeds of 1 vanilla bean. In another pan pour the egg yolks and sugar. Work the egg yolks with the sugar with a whisk, then sift the corn starch.
Stir again and then pour in the previously heated and flavored milk (take care to remove the vanilla bean before pouring the milk if the you have used). Stir until the cream has reached the ideal consistency by thickening. At that point, turn off the heat and transfer the cream to a low and wide baking dish: cover with cling film, so that the annoying skin does not form on cooling. Then let it cool to room temperature and then in the refrigerator. When the dough has doubled its volume, take it and roll it out forming a loaf on a lightly floured (or oiled) work surface. Obtain approx 30 pieces of 30 g each; spread each piece with your hands, or roll it out with a rolling pin, then fill it with a spoonful of custard cream now cold and firm. Close each disk by pinching and sealing the edges well so that the filling does not come out (25-26) and continue for all the balls. As you make the Sweet Danubio cake, you can place the balls on a 28 cm diameter cake pan lined with parchment paper, arranging them in a radial pattern starting from the outermost perimeter, up to the center. Cover the Danubio cake thus formed with cling film and let it rise for another hour in the oven turned off with the light on. Then brush the surface with the beaten egg together with a spoonful of milk, then bake in a preheated static oven at 180 ° for 30 minutes (if oven oven at 160 ° for about 20 minutes).
Once cooked, take it out of the oven and let it cool; sprinkle with icing sugar (If you wish), then serve the Sweet Danubio Cake directly in the pan and invite the guests to detach each ball with their hands! Storage:
Store the Sweet Danubio Cake under a glass bell jar for a few hours and in a refrigerator covered with cling film for 1-2 days.
It can be frozen if you have used all fresh, unfrozen ingredients.
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