In a small saucepan, melt 50 g of butter and let it cool.
Place the sifted flour, sugar, vanilla extract, and crumbled brewer’s yeast in the bowl of the stand mixer.
Turn on the stand mixer fitted with the flat beater and slowly pour in the 250g of milk at room temperature. Once it is completely absorbed, add the egg to the mixture.
Add the previously melted and now cooled butter and continue mixing with the paddle attachment until fully incorporated.
Then replace the flat beater with the dough hook (or knead by hand if you prefer) and add the salt dissolved in 50 ml of lukewarm water.
Continue kneading until the dough is elastic, smooth, and soft.
At that point, shape the dough into a ball and let it rise for 2 hours in a bowl covered with plastic wrap and placed in the oven (turned off but with the light on).
Once the rising time is up, the dough will have doubled in size and will be ready to be kneaded.
Shape the dough into a log and cut it into small balls weighing 30 g each.
Flatten each ball with a rolling pin and place a teaspoon of Nutella in the center.
Then seal each ball and place it on a 28-cm-diameter baking sheet lined with parchment paper. Repeat this process for each ball, filling the baking sheet from the edges toward the center.
Let the Danubio rise in the oven with the light on for one hour, then brush the surface with milk and bake in a conventional oven at 180°C for 30 minutes.
The** Nutella Danubio** is the perfect dessert for kids’ parties or an evening with friends. It consists of lots of little brioche balls filled—in this case, with Nutella—that you pull off one by one. You just can’t stop eating them!
Here’s the result:
