ItalianNeapolitan
Saffron Danubio Napoletano
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A soft, savory Neapolitan bread enriched with saffron-infused water, butter, and milk, shaped into small balls and baked with a glossy egg yolk and cream finish.
- Cook
- 20 min
- Difficulty
- medium
Ingredients
10 items- 1 kgFlour
- 10 gBrewer's Yeast
- SaltTo taste
- 250 mlMilk
- 250 mlWaterInfused with 0.25g saffron (from the 1g/l infusion)
- 1/4 gSaffronUsed to infuse 250ml water; the infusion is prepared at a ratio of 1g per liter
- 200 gButterAt room temperature
- Egg YolkFor brushing
- CreamFor brushing, mixed with egg yolk
- Salt FlakesFor topping
Method
- Prepare the saffron water: infuse 1g of saffron per 1 liter of water in the refrigerator at 4°C for 24 hours. Use 250ml of this infusion for the dough.
- In a stand mixer, combine 10g fresh yeast, 1kg flour, a pinch of salt, 250ml milk, and 250ml saffron water. Start mixing slowly.
- Once the dough comes together, gradually add 200g of butter in flakes at room temperature, continuing to knead until well incorporated.
- Let the dough rest for 2 hours.
- After resting, divide the dough into balls of 35g each.
- Let the balls rise for another 2 hours.
- Brush the risen balls with a mixture of egg yolk and cream, and sprinkle with salt flakes.
- Bake at 150°C with 100% humidity for 20 minutes.
