Tomato and basil Danubio: the fluffy and delicious savory recipe
published on 11 October, 2019 at 17:28
Ingredients:
Basil dough:
200 g of flour 0
30 g of basil
15 ml of olive oil
80 ml of milk
1 tablespoon of lard or 1 yolk
5 g of compressed yeast
12 g of sugar
pinch of salt
Tomato dough:
200 g of flour 0
3/4 tablespoons of tomato puree
20 g of dried tomatoes in oil
1 teaspoon of lard or 1 yolk
80 ml of milk
5 ml of olive oil
12 g of sugar
5 g of compressed yeast
pinch of salt
You can fill your Danubio to taste.
Preparation:
Basil mixture: blend the basil with oil and milk. Then in the planetary mixer mix the flour with the basil, lard, yeast, sugar and salt mixture.
Tomato paste: blend the dried tomatoes with oil, puree and milk. In the planetary mixer mix the flour with the tomato mixture, lard, sugar, yeast and salt.
Let the two dough rise until doubled in volume. Then form balls, stuff them and place them in a baking dish. Double again and brush with milk, bake at 200 degrees for 15-20 minutes.
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