Gubana - Italian Sweet Nut Roll

Ingredients

• For the dough: For the dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 2 large eggs 2 large eggs
• Zest of 1 orange Zest of 1 orange
• For the filling: For the filling:
• 1 cup (120g) walnuts, finely ground 1 cup (120g) walnuts, finely ground
• 1 1/2 cups (180g) almonds, finely ground 1 1/2 cups (180g) almonds, finely ground
• 1/2 cup (75g) raisins, soaked in warm water and drained 1/2 cup (75g) raisins, soaked in warm water and drained
• 1/4 cup (40g) candied orange peel, finely chopped 1/4 cup (40g) candied orange peel, finely chopped
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• For the glaze: For the glaze:
• 1/4 cup (60ml) warm milk 1/4 cup (60ml) warm milk
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 22g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugar: 16g)
• Protein: 9g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, salt, and orange zest. Make a well in the center and pour in the yeast mixture, melted butter, and eggs. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   Meanwhile, prepare the filling by combining the ground walnuts, almonds, raisins, candied orange peel, sugar, cinnamon, vanilla extract, and melted butter in a bowl. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Preheat the oven to 180°C (350°F). Grease a round cake pan or line it with parchment paper.
6. 6.
   Punch down the risen dough and roll it out into a rectangle on a floured surface. Spread the filling evenly over the dough, leaving a small border around the edges. Roll up the dough tightly from one of the longer sides, forming a log.
7. 7.
   Carefully transfer the rolled dough to the prepared cake pan, starting from the center and coiling it in a spiral shape. Cover the pan with a kitchen towel and let it rise for another 30 minutes.
8. 8.
   Bake the Gubana in the preheated oven for 35-40 minutes, or until golden brown and fragrant.
9. 9.
   While the Gubana is still warm, brush the top with a mixture of warm milk and honey to create a shiny glaze.
10. 10.
    Allow the Gubana to cool before slicing and serving.

Treat your ingredients with care...

• Walnuts — Make sure to finely grind the walnuts to achieve a smooth and consistent texture in the filling.
• Almonds — Similarly, grind the almonds finely to ensure they blend well with the other ingredients.
• Raisins — Soak the raisins in warm water to plump them up before adding them to the filling. This will enhance their juiciness and prevent them from drying out during baking.
• Candied orange peel — Finely chop the candied orange peel to evenly distribute its flavor throughout the filling.
• Active dry yeast — Ensure that the yeast is fresh and active by checking the expiration date and testing it in warm milk with a pinch of sugar. If it doesn't foam after 5 minutes, it may be inactive, and you should use a fresh batch.

Tips & Tricks

• For a twist, you can add a splash of rum or brandy to the filling for an extra layer of flavor.
• If you prefer a sweeter glaze, you can add a tablespoon of powdered sugar to the milk and honey mixture.
• Gubana is best enjoyed warm or at room temperature. To reheat leftovers, wrap individual slices in aluminum foil and warm them in a low oven for a few minutes.
• If you don't have candied orange peel, you can substitute it with finely grated fresh orange zest.
• To make the Gubana even more indulgent, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving advice

Serve the Gubana as a delightful dessert or a special treat during festive occasions. It pairs wonderfully with a cup of freshly brewed coffee or a glass of sweet dessert wine.

Presentation advice

To showcase the beautiful spiral shape of the Gubana, slice it into even portions and arrange them on a serving platter. Dust the top with a sprinkle of powdered sugar for an elegant touch. Garnish with a few candied orange peel strips or a sprig of fresh mint.