Gubana

Name: 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

26 ingredients

5 steps

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

Directions

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.
3

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.
4

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.
5

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.