How to prepare the Danube potato
Step 1
Boil the potatoes in plenty of water, then drain them, pass them through a potato ricer and let them cool.
Step 2
Add the egg, salt and oil, then mix.
Step 3
Mix the flour and dry yeast, then knead.
Step 4
Work on the work surface again.
Step 5 Form
a loaf and place it in a large bowl covered with cling film. Let it rise for about an hour in a warm place, or at least until it has doubled in volume.
Step 6
After this time, remove the film and deflate the dough on the work surface.
Step 7
Take a portion of about 40 g at a time, flatten it and fill it with a cube of mozzarella and a little cooked ham, then pinch it like a sachet and close each ball well.
Step 8
Arrange the filled bags next to each other in a 22 cm diameter mold, taking care to place the closure of the balls on the bottom and the smooth part facing up. Brush with a light layer of oil, cover with cling film and leave to rest for 30 minutes in a covered place.
Step 9
Remove the film and brush the surface of the balls with the egg yolk beaten with a drop of milk.
Step 10
Bake the Danubian potatoes in a static oven preheated to 180°C for about 30 minutes, or until golden. Remove from the oven and serve
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