Gubana: A Sweet Traditional Italian Delight
Servings: 10 | Category: Desserts
Gubana is a traditional Italian dessert that hails from the Friuli Venezia Giulia region. It’s a delightful yeasted cake filled with a mixture of dried fruit, nuts, and liqueurs, making it a rich and aromatic treat perfect for festive occasions. If you’re looking to bring a taste of Italy into your kitchen, this recipe for Gubana will walk you through each step, ensuring a perfect result every time.
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Dry yeast | 3g |
| All-purpose flour (00) | 150g |
| Whole milk | 85g |
| Sugar | 90g |
| All-purpose flour (00) | 350g |
| Lemon zest | 1 |
| Fine salt | 1 pinch |
| Butter | 75g |
| Eggs | 170g |
| Whole milk | 40g |
| Grappa (Italian spirit) | 15g |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Walnuts (chopped) | 250g |
| Pine nuts | 120g |
| Raisins | 140g |
| Blanched almonds (chopped) | 60g |
| Breadcrumbs | 60g |
| Butter | 50g |
| Grappa | 10g |
| Eggs | 120g |
| Lemon zest | 1 |
| Orange zest | 1 |
| Marsala (sweet wine) | 110g |
| Egg (for brushing) | 1 |
| Sugar | 40g |
Instructions
Step 1: Preparing the Starter Dough (Lievitino)
Start by preparing the lievitino (starter dough). In a large mixing bowl, sift 150g of all-purpose flour. Add the dry yeast and mix well. Gradually pour in the warm milk, stirring continuously until the mixture comes together. Allow the lievitino to rise in a warm place until it has doubled in size. This step is essential for giving the Gubana its light and airy texture.
Step 2: Making the Dough
Once the lievitino has risen, add the remaining 350g of flour, sugar, a pinch of salt, and the zest of one lemon to the bowl. Crack the eggs into a separate bowl and beat them lightly. Slowly incorporate the beaten eggs into the flour mixture, followed by the rest of the milk at room temperature, ensuring the ingredients combine smoothly.
Switch from the dough hook to a kneading hook once the mixture begins to form. Knead the dough for several minutes until it becomes smooth and elastic. Gradually add the softened butter in small chunks, continuing to knead until the dough is fully incorporated.
Step 3: Resting the Dough
Once the dough is smooth, place it in a lightly greased bowl and cover it with a clean kitchen towel. Allow the dough to rise for about 1-2 hours, or until it has doubled in size. This slow rise will ensure a soft and fluffy texture.
Step 4: Preparing the Filling
While the dough is resting, you can start preparing the filling. First, rinse the raisins thoroughly, then place them in a small bowl and soak them in 100g of Marsala wine. Let them soak for about 15-20 minutes.
Next, prepare the other filling ingredients. Toast the pine nuts and chop the walnuts and blanched almonds into small pieces. In a large pan, melt 50g of butter over low heat. Once melted, add the breadcrumbs and toast them gently, stirring constantly to avoid burning. The breadcrumbs should turn golden brown and develop a slightly nutty aroma.
In a large mixing bowl, combine the toasted breadcrumbs, chopped nuts, soaked raisins, and the zest of one lemon. Add 10g of grappa and the egg yolks (separate them from the whites). Mix all these ingredients together thoroughly.
In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the nut mixture, making sure not to deflate the egg whites. This will give the filling a light and airy texture.
Step 5: Assembling the Gubana
Once the dough has risen, take it out of the bowl and turn it out onto a lightly floured surface. Roll the dough out with a rolling pin into a rectangular shape, about 0.5 cm thick, leaving about 2 cm on the edges free of filling.
Brush the edges of the dough with a lightly beaten egg to help seal the roll. Spread the prepared filling evenly over the surface of the dough, leaving the edges clear. Now, carefully roll the dough up from one end to the other, stretching it slightly as you roll to ensure it’s an even thickness. Seal the edges tightly to prevent the filling from spilling out during baking.
Step 6: Baking the Gubana
Grease a round cake tin (about 22 cm in diameter) with butter and flour, then place the rolled-up dough into the tin, forming a spiral. Sprinkle the top with sugar for a sweet finish and let it rest for another 15 minutes to allow the dough to rise a bit more.
Preheat your oven to 180°C (350°F). Bake the Gubana for about 40-45 minutes, or until the top is golden brown and the dough sounds hollow when tapped. You can also check the internal temperature of the dough with a thermometer to ensure it has reached around 90°C (194°F).
Step 7: Cooling and Serving
Once the Gubana is baked, remove it from the oven and let it cool in the tin for about 10 minutes. This will make it easier to remove from the pan and prevent it from falling apart. After it has cooled slightly, transfer it to a wire rack to cool completely.
The Gubana is best served once it has cooled, and it pairs wonderfully with a cup of coffee or a glass of sweet wine, such as Marsala or a light dessert wine.
Tips for Success
- Rising Time: The rise times for both the starter dough and the full dough are crucial to achieving the perfect texture. Ensure your kitchen is warm, and give the dough plenty of time to rise.
- Filling Variations: Feel free to experiment with different nuts and dried fruits for the filling. Hazelnuts, chestnuts, or dried figs can all make excellent additions to the traditional recipe.
- Storage: The Gubana can be stored in an airtight container for up to 4-5 days. For longer storage, it can be frozen and reheated gently in the oven.
This Gubana recipe captures the essence of Italian tradition and offers a delicious and festive treat that will surely impress your guests. Whether you’re preparing it for the holidays or a special occasion, the combination of sweet dough and rich filling makes for a memorable dessert that is as beautiful as it is flavorful.
