Sweet Danubio with Nesquik

Name: Sweet Danubio with Nesquik
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 15
Ingredients: Nesquik 7 tbsp; Manitoba flour 1.4 cups; Type 00 flour 1 cup; Whole milk &frac13; cup; Butter 3 ½ tbsp; Eggs 1; Sugar 3.6 tsp; Brewer's yeast 1.3 tsp; Fine salt &frac13; tsp; Orange peel to grate 1; Orange marmelade ½ cup; Chocolate drops 3 oz; Eggs 1

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Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 40 min
Makes: 15 pieces
Cost: Low
Note plus 4 hours of rising

PRESENTATION

Danubio dolce al Nesquik is a really fun twist on the classic Neapolitan sweet bread that everyone in Campania just loves. Seriously good. Instead of the usual plain dough, this version is packed with Nesquik, giving it a chocolatey flavor that feels super nostalgic. Definitely different from your typical bakery fare. And here's the thing—the secret lies in how the dough balls are tightly packed together in the pan. Makes this ricetta Danubio dolce way unique. As they rise and bake, they transform into a single, pull-apart cake that’s both shareable and tender. Inside, each piece holds little bursts of orange jam and chocolate chips, making every bite a sweet surprise. This combo really, really wakes up your taste buds, especially if you're used to the more traditional danubio with Nutella or simple cream.

Folks in Naples love having a danubio for family gatherings or birthdays, and this Nesquik version adds a playful, chocolate-loving energy to the table. And look, what’s awesome about Danubio dolce al cioccolato is how easily it breaks apart, letting everyone enjoy their own moist, fluffy roll without any fuss. That soft, almost golden bread mixed with the citrusy orange jam? Melts when you take a bite. People around Southern Italy love to experiment, and this one with Nesquik is perfect for anyone seeking an extra chocolate kick in their Danubio dolce con Nesquik.

It's a versatile recipe—works for breakfast, afternoon snacks, or even as a sweet treat after dinner. Kind of like a chocolate brioche but with a more playful twist. And the sauce? Some call it a Danubio dolce al cioccolato Nesquik or even a brioche al Nesquik. No matter what you name it, you can count on that same fluffy texture and the fun of pulling apart your own piece. If you appreciate dolci from Naples but want something a bit different, this version is a fantastic way to try something new. For sure, you won't lose any of that classic, le fun.

INGREDIENTS

Ingredients for 15 bites: Nesquik 7 tbsp (100 g); Manitoba flour 1.4 cups (175 g); Type 00 flour 1 cup (120 g); Whole milk ⅓ cup (100 ml); Butter 3 ½ tbsp (50 g); Eggs 1; Sugar 3.6 tsp (15 g); Brewer's yeast 1.3 tsp (4 g); Fine salt ⅓ tsp (2 g); Orange peel 1 - to grate

For the filling: Orange marmelade ½ cup (150 g); Chocolate drops 3 oz (80 g)

For brushing: Eggs 1

Preparation

How to prepare Sweet Danubio with Nesquik

To prepare the sweet Danube with Nesquik, sift the two flours and place them in the bowl of a stand mixer equipped with a paddle attachment 1 (if you do not have a stand mixer, you can knead by hand, using a fork to incorporate the liquids into the flours). Add the Nesquik 2 and the grated orange zest 3

and turn on the mixer to start incorporating the ingredients. Dissolve the yeast (alternatively, you can use 15 g of fresh yeast) in lukewarm milk and add it to the mixture 4, add the other ingredients while keeping the mixer on: the beaten egg 5, the sugar 6,

the salt 7, and the softened butter, a piece at a time until the dough has completely absorbed it 8 (if kneading by hand, add the ingredients little by little, ensuring one ingredient is well mixed before adding another, this way no lumps will form in the dough). Once you have finished incorporating the butter, transfer the dough onto a floured work surface and knead it for a few minutes (9-10)

if it turns out too soft, add a little flour gradually. Form a ball with the dough, place it in a bowl covered with plastic wrap 12 and let it rise for about 3 hours in a turned-off oven with the light on (at a temperature of about 77°F),

to double its volume 13. After three hours, transfer the dough to the work surface 14 and divide the dough into 15 balls, each weighing 40 g. Slightly roll out each ball using a rolling pin 15 to obtain discs about 1/4 inch thick and

place 10 g of orange marmalade 16 and 6 g of chocolate chips 17 in the center. Close the discs creating little bundles 18. Continue until you finish all the dough.

Take a rectangular baking dish measuring 11 x 7 inches, line it with parchment paper 19, and place the bundles inside with the closure facing down so they do not open up and slightly apart from each other, the bundles should almost touch each other 20. Cover the dish with plastic wrap 21 and let the Danube rise again for about an hour in the turned-off oven with the light on (at a temperature of about 77°F).

After one hour, the balls will have risen and will have stuck together, forming a single block 22. Brush the surface of the Danube with the beaten egg yolk 23 so that it appears shiny after baking. Bake the Danube in a preheated static oven at 356°F for 40 minutes 34 or in a fan-forced oven at 320°F for 30 minutes. The Danube will be ready when the surface is shiny and slightly darker. Remove the Danube from the oven, let it cool slightly, and serve the bundles as single servings.

Storage

It is recommended to consume the Danube within a couple of days. You can freeze the Danube balls after the last rising. When you defrost the Danube, you should take care to let it rise for another hour before baking.

Advice

You can replace the orange marmalade with any other jam of your choice: strawberry, apricot, peach, cherry, mixed berries.
If you do not have a rectangular baking dish, you can use a round cake pan with a diameter of 9 1/2 inches.

For the translation of some texts, artificial intelligence tools may have been used.