This Sweet Danube Bread is a soft, pillowy pull-apart bread filled with rich hazelnut cream. Perfect for breakfast, brunch, or dessert, this sweet treat is a crowd-pleaser with its delicate texture and indulgent filling. Whether you serve it warm with coffee or as a special holiday bake, this recipe guarantees a fluffy and flavorful result every time.
What Is Sweet Danube Bread?
Sweet Danube Bread, also known as pull-apart brioche, is a traditional European-inspired pastry consisting of soft dough balls filled with sweet hazelnut cream. The balls are arranged together in a cake pan, allowing them to rise and bake into a single, beautifully golden loaf that can be easily torn apart by hand.
Why Everyone Will Love This Recipe
- Soft and Fluffy: A perfectly airy texture that melts in your mouth.
- Rich and Indulgent: The hazelnut cream filling adds an irresistible sweetness.
- Great for Sharing: Designed as a pull-apart bread, making it ideal for gatherings.
- Easy to Make: Simple ingredients and clear steps for a fail-proof bake.
Pro Tips for the Best Sweet Danube Bread
- Use warm milk (not hot!) to activate the yeast properly.
- Ensure a proper rise—let the dough double in size for the best texture.
- Seal the dough balls well to prevent the filling from leaking during baking.
- Brush with egg yolk and milk for a glossy, golden-brown crust.
Frequently Asked Questions
Can I Use Instant Yeast Instead of Dry Yeast?
Yes! You can substitute instant yeast for dry yeast in equal amounts, and you won’t need to activate it in milk beforehand.
Can I Use a Different Filling?
Absolutely! Try jam, chocolate, or even sweet ricotta for a delicious variation.
How Do I Know When The Bread is Fully Baked?
The bread should be golden brown on top and sound hollow when tapped on the bottom.
Can I Make This Dough Ahead of Time?
Yes! Prepare the dough, let it rise, then refrigerate it overnight. Bring it to room temperature before shaping and baking.
What Can I Serve With Sweet Danube Bread?
It’s delicious on its own but pairs wonderfully with coffee, tea, or a dusting of powdered sugar.
How to Freeze Sweet Danube Bread
Once baked, allow the bread to cool completely. Wrap it tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. To serve, thaw at room temperature or warm in the oven for a freshly baked taste.
How to Store Sweet Danube Bread
Keep leftovers in an airtight container at room temperature for up to 3 days. Reheat in the oven at 300°F (150°C) for 5–7 minutes to restore freshness.
Ingredients
How To Make Sweet Danube Pull-Apart Bread
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In a large mixing bowl, combine all-purpose flour, Manitoba flour, sugar, yeast, warm milk, egg, and melted butter. Mix until a soft dough forms. Knead for a few minutes, then slightly flatten the dough. Add the remaining butter in small pieces and continue kneading until smooth and non-sticky. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 2-3 hours, or until doubled in size.
In a large mixing bowl, combine all-purpose flour, Manitoba flour, sugar, yeast, warm milk, egg, and melted butter. Mix until a soft dough forms. Knead for a few minutes, then slightly flatten the dough. Add the remaining butter in small pieces and continue kneading until smooth and non-sticky. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 2-3 hours, or until doubled in size.
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Divide the dough into 50g portions and flatten each piece slightly. Place 1 teaspoon of hazelnut cream in the center of each portion, then seal tightly.
Divide the dough into 50g portions and flatten each piece slightly. Place 1 teaspoon of hazelnut cream in the center of each portion, then seal tightly.
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Arrange the filled dough balls in a greased 28cm (11-inch) round cake pan, forming a single layer. Cover and let rise for another 45 minutes, or until doubled in size.
Arrange the filled dough balls in a greased 28cm (11-inch) round cake pan, forming a single layer. Cover and let rise for another 45 minutes, or until doubled in size.
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Preheat the oven to 350°F (180°C). Brush the dough balls with a mixture of milk and egg yolk. Bake for 25 minutes, or until golden brown. Let cool slightly before serving.
Preheat the oven to 350°F (180°C). Brush the dough balls with a mixture of milk and egg yolk. Bake for 25 minutes, or until golden brown. Let cool slightly before serving.
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