Gubana
Gubana is a decadent Italian sweet bread hailing from the Friuli Venezia Giulia region, perfect for festive occasions or as a show-stopping dessert. This traditional recipe features a soft, enriched dough infused with butter and eggs, filled with a luxurious blend of chopped walnuts, hazelnuts, dark chocolate, raisins, candied orange peel, and a hint of rum, balanced with the warm spice of cinnamon. The dough is expertly rolled and shaped into a stunning spiral, giving it an eye-catching, rustic appearance. After baking to golden perfection, the gubana boasts a tender crumb with a rich, nutty filling that’s bursting with flavor in every bite. Serve this masterpiece with a dusting of powdered sugar for a dessert that’s both visually striking and incredibly indulgent. Perfect for holidays, special gatherings, or anyone in search of authentic regional Italian flavors.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 100 grams Unsalted butter
- 200 milliliters Milk
- 2 large Eggs
- 10 grams Active dry yeast
- 1 teaspoon Salt
- 150 grams Walnuts
- 100 grams Hazelnuts
- 100 grams Raisins
- 50 grams Candied orange peel
- 50 grams Dark chocolate
- 2 tablespoons Rum
- 1 teaspoon Cinnamon
- 2 tablespoons Powdered sugar
- 1 large Egg yolk
- 1 tablespoon Water
Instructions
Warm the milk until lukewarm and dissolve the active dry yeast in the milk. Let it sit for 5-10 minutes until frothy.
In a large bowl, mix the flour, granulated sugar, and salt. Add the eggs, yeast mixture, and softened butter. Knead the dough until smooth and elastic, about 10-15 minutes.
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for about 1.5 hours, or until doubled in size.
While the dough is rising, prepare the filling. Chop the walnuts, hazelnuts, and dark chocolate into small pieces. In a bowl, mix the nuts, chocolate, raisins, candied orange peel, rum, cinnamon, and powdered sugar until well combined.
Preheat the oven to 180°C (350°F).
Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1 cm thick.
Spread the filling evenly over the dough, leaving a 2 cm border around the edges.
Carefully roll the dough into a tight log, starting from one of the long edges. Shape the log into a spiral or snail shape and place it on a baking sheet lined with parchment paper.
Whisk the egg yolk with 1 tablespoon of water to make an egg wash. Brush the surface of the gubana with the egg wash.
Bake the gubana in the preheated oven for 40-45 minutes, or until golden brown and cooked through.
Let the gubana cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.6 g | 366% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 71.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 708.0 g | 257% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 265.6 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 861 mg | 66% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 3085 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
