Gubana

Ingredients

For the dough:
  • 5 cups (600 grams) bakers/strong/bread flour
  • 10 ounces (300 grams) cold milk
  • 1 cup (180 grams) sugar
  • 1/2 ounce (15 grams) fresh yeast
  • 1 egg, plus 1 extra egg yolk
  • 5 1/2 ounces (160 grams) butter, melted
  • 1 teaspoon salt
  • Finely grated zest of one lemon and one orange
  • 1 vanilla bean, split and scraped of seeds
For the filling:
  • 8 ounces (220 grams) raisins
  • 1/2 cup (100 grams) sugar
  • 3 ounces (80 grams) peeled almonds
  • 3 ounces (80 grams) walnuts
  • 1.5 ounces (40 grams) hazelnuts
  • 1 ounce (30 grams) pinenuts
  • 1/4 cup (60 milliliters) moscato, marsala or other sweet wine
  • 1 egg
  • 1 1/2 ounces (40 grams) butter
  • 4 ounces 120 grams plain cookies (such as graham crackers), crushed
  • 1 1/2 ounces (50 grams) candied orange peel, chopped
  • 1 1/2 ounces (50 grams) amaretti cookies, crushed
  • 1/4 cup (30 grams) bittersweet cocoa powder
  • 1 teaspoon ground cinnamon
  • Zest of 1 lemon

Instructions

For the dough:
1 _ In a mixer, combine the flour, milk, sugar and yeast. Add the egg plus yolk and the butter, a little at a time until well incorporated. Add the rest of the dough ingredients and continue mixing until you have an elastic (but not dry) dough.

2 _ Set aside until the filling (below) is ready.


For the filling:
1 _ Lightly toast then roughly chop the almonds, walnuts, hazelnuts and pine nuts. Combine all the ingredients together in a food processor until you have a thick paste.

2 _ Roll the dough to a rectangular form until it is no higher than 1/2-1cm (about 1/4-1/2 inch) thick. Spread the filling over the dough, leaving an inch border around. Roll the dough up along the longest edge (see photo) into a log. Then roll the log around itself like a snail shell shape and place in a lined round tin. Let rise in a warm place for about an hour.

3 _ Brush with egg over the top if desired then bake at 350 F for 40-60 minutes or until dark golden on top and inside is fluffy and cooked.

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