Ingredients
FLORENTINE POTATOES
400 g
TYPE 0 FLOUR
380 g
ACTIVE DRY BREWER’S YEAST
7 g
SALT
1 teaspoon
EXTRA VIRGIN OLIVE OIL 1
tablespoon 1
EGG FOR FILLING COOKED HAM 200 gr FIOR DI LATTE TYPE MOZZARELLA 150 g FOR THE YELLOW FINISHING 1 EXTRA MILK to taste VIRGIN OLIVE OIL to taste

How to prepare the Danube potato
Step 1
Boil the potatoes in plenty of water, then drain them, pass them through a potato masher 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. Leave it to rise for about an hour in a warm place, or at least until it has doubled in volume.

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