Authentic Italian Gubana Recipe: A Step-by-Step Guide

Ingredients

  • 500 grams of all-purpose flour
  • 150 grams of sugar
  • 10 grams of dry yeast
  • 200 ml of milk
  • 3 eggs
  • 1 tablespoon of salt
  • 150 grams of softened butter
  • 1 tablespoon of vanilla extract
  • 1 zest of lemon
  • 1 zest of orange
  • 500 grams of mixed dried fruit (raisins, figs, apricots, etc.)
  • 100 grams of pine nuts
  • 100 grams of walnuts
  • 100 ml of rum
  • 150 grams of dark chocolate
  • 200 grams of breadcrumbs
  • 1 tablespoon of unsweetened cocoa powder
  • 1 tablespoon of ground cinnamon
  • 200 grams of sugar
  • 100 ml of water
  • 1 egg yolk for brushing
  • Confectioner’s sugar for dusting

Steps and instructions

  1. In a large mixing bowl, combine the flour, sugar, and yeast. Gradually add the milk while stirring. Add the eggs, salt, softened butter, vanilla extract, lemon zest, and orange zest. Knead the mixture until a dough forms.
  2. Cover the dough with a damp cloth and let it rest in a warm place for about two hours, or until it doubles in size.
  3. While the dough is resting, prepare the filling. Combine the mixed dried fruit, pine nuts, walnuts, and rum in a bowl. Let it soak for about 30 minutes, then drain and chop the mixture finely.
  4. Melt the dark chocolate and add it to the chopped fruit mixture along with the breadcrumbs, cocoa powder, cinnamon, and sugar. Mix well.
  5. Roll out the rested dough on a floured surface to a rectangle shape, about 1 cm thick. Spread the filling evenly over the dough, leaving a 1 cm border around the edges.
  6. Roll up the dough tightly, starting from the longer side, to form a log. Shape the log into a snail shape on a baking tray lined with baking paper.
  7. Let the dough rest for another hour. Meanwhile, preheat the oven to 180°C (350°F).
  8. Brush the top of the dough with the egg yolk and bake for about 45 minutes, or until golden brown.
  9. While the Gubana is baking, prepare the syrup by combining the sugar and water in a pot. Bring it to a boil, then simmer for about 10 minutes. Let it cool.
  10. Once the Gubana is out of the oven, brush it with the cooled syrup, then let it cool completely.
  11. Dust the Gubana with confectioner’s sugar before serving.

Tools for making

  • Mixing Bowl - A large bowl to combine and knead the dough
  • Baking Tray - A tray to shape and bake the Gubana
  • Baking Paper - To line the baking tray and prevent sticking
  • Damp Cloth - To cover the dough while it rests
  • Flour - For dusting the surface and preventing sticking
  • Rolling Pin - To roll out the dough
  • Knife - For chopping the dried fruit, nuts, and chocolate
  • Pot - To prepare the syrup
  • Brush - For brushing the egg yolk and syrup
  • Confectioner's Sugar Sifter - To dust the Gubana with powdered sugar

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier variation.
  • Replace the mixed dried fruit with a specific dried fruit of your choice, such as raisins, dates, or prunes.
  • Experiment with different types of nuts, such as almonds, pecans, or pistachios.
  • Add spices like nutmeg or cardamom to the filling for extra flavor.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Try a savory version by replacing the sweet filling with a combination of vegetables, cheese, and herbs.
  • Instead of the traditional snail shape, shape the dough into individual rolls for bite-sized servings.
  • Add a drizzle of melted chocolate or a cream cheese icing on top for a decadent twist.
  • Infuse the milk with different flavors, such as lavender or almond, before adding it to the dough.
  • Make a vegan version by substituting the eggs with a vegan egg replacer and using plant-based milk and butter substitutes.

Recipe overview

Discover the traditional Italian pastry Gubana with this detailed recipe. Originating from the Friuli region in northeast Italy, Gubana is a sweet, spiral-shaped bread filled with a mix of dried fruits, nuts, and chocolate, making it a delicious treat for special occasions and holidays. This recipe walks you through the process of making the Gubana dough from scratch, preparing the rich, flavorful filling, and assembling and baking the dessert to perfection. The final touch of a sweet syrup glaze and dusting of confectioner's sugar makes this bread a visually impressive masterpiece that's sure to impress at your next gathering. While this recipe requires some time and patience due to the dough's resting periods, the end result is a sinfully good bread that's sweet, moist, and packed with layers of flavors. Enjoy this indulgent Italian classic with a cup of coffee or as a sweet ending to a great meal. Your effort will be well rewarded, and you'll find yourself coming back to this recipe again and again!

Common questions

  1. Can I use a different type of flour? Yes, you can use bread flour instead of all-purpose flour, but the texture may be slightly different.
  2. Can I replace the dried fruit with fresh fruit? It is recommended to use dried fruit for this recipe as it provides a concentrated flavor and texture. Fresh fruit may release too much moisture and alter the final result.
  3. Can I omit the rum? Yes, you can omit the rum from the filling if you prefer a non-alcoholic version. You can replace it with fruit juice or simply omit it without substitution.
  4. Can I freeze the Gubana? Yes, you can freeze the Gubana. Once baked and cooled, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw it at room temperature before serving.
  5. Can I use different nuts in the filling? Absolutely! You can use different nuts or a combination of your choice. Just make sure to chop them finely before adding them to the filling.

Serving dishes and utensils

  • Mixing bowl - A large bowl for combining and kneading the dough.
  • Baking tray - A flat tray used for shaping and baking the Gubana.
  • Baking paper - To line the baking tray and prevent sticking.
  • Knife - For chopping the dried fruits, nuts, and chocolate.
  • Rolling pin - To roll out the dough into a rectangle shape.
  • Pastry brush - For brushing the egg yolk and syrup onto the Gubana.

Origin stories

Gubana, a festive pastry hailing from Friuli Venezia Giulia, a region of northeastern Italy, has an intriguing history as rich as its filling. It dates back to the Middle Ages when it was traditionally prepared for Easter celebrations. The name 'Gubana' is derived from the Slovenian word 'guba', meaning 'fold', aptly describing the characteristic swirls of the cake. The pastry was so beloved that, it is said, when the Habsburg Emperor Franz Joseph visited the region, the locals presented him with a gigantic Gubana that took four men to carry! Now, isn't that a testament to the Friulians' love for their traditional treat?

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.