Impasto della Gubana (Friulian Sweet Bread Dough)

Gubana is a traditional sweet bread from the Friuli Venezia Giulia region in northeastern Italy. This delightful dessert is typically prepared during festive seasons like Christmas and Easter. Its rich, buttery dough encases a flavorful filling of nuts, dried fruits, and spices, all rolled into a spiral shape.

Let me show you how I make Impasto della Gubana, the dough for this exquisite treat.

Notes:

• The Gubana is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
• The dough requires two rises: the first after mixing and the second after shaping. Ensure both rises are in a warm, draft-free environment for optimal results.
• The filling should be thick and spreadable; if it’s too dry, add a bit more melted butter or wine to achieve the right consistency.

Preparation Time: Approximately 4 hours (including rising times)

Cooking Time: 50 minutes

Total Time: About 5 hours

Ease of Cooking: Intermediate

Servings: 12 slices

Calories: Approximately 350 per serving

Cost of Ingredients: Moderate

Cuisine: Italian

Course: Dessert

Equipment Needed:

• Mixing bowls
• Saucepan
• Rolling pin
• Baking sheet or 9-inch springform pan
• Parchment paper
• Pastry brush
• Clean kitchen towel
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Impasto della Gubana (Friulian Sweet Bread Dough)  now.

Ingredients:

For the Dough:

• 300g (10.6 oz) strong white bread flour
• 50g (1.75 oz) unsalted butter, softened
• 6g (0.2 oz) salt
• 4g (0.15 oz) dry yeast
• 30g (1 oz) sugar
• 4g (0.15 oz) vanilla extract
• Zest of 1 orange
• 2 large egg yolks (about 30g/1 oz), cold
• 145g (5.1 oz) cold milk

For the Filling:

• 40g (1.5 oz) toasted walnuts, crushed
• 40g (1.5 oz) toasted hazelnuts, crushed
• 40g (1.5 oz) toasted pine nuts, crushed
• 40g (1.5 oz) raisins or currants
• 40g (1.5 oz) candied mixed peel
• 40g (1.5 oz) sugar
• 5g (0.17 oz) cocoa powder
• 3g (0.1 oz) ground cinnamon
• Zest of 1 lemon
• 70g (2.5 oz) sweet red wine (e.g., Madeira) or grape juice

For Glazing:

• 1 egg yolk mixed with 1 teaspoon of milk
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Impasto della Gubana (Friulian Sweet Bread Dough)  now.

Method:

1. Prepare the Filling:
   • In a small saucepan, combine the sweet wine (or grape juice), lemon zest, cinnamon, cocoa powder, and sugar. Bring to a simmer over low heat.
   • Add the crushed walnuts, hazelnuts, pine nuts, raisins, and candied peel. Stir to combine and cook for an additional 2 minutes.
   • Transfer the mixture to a bowl and let it cool completely.
2. Prepare the Dough:
   • In a mixing bowl, combine the cold milk, egg yolks, yeast, sugar, vanilla extract, and orange zest. Mix until the yeast and sugar are dissolved.
   • Add the flour and salt to the wet ingredients, mixing until a dough forms.
   • Knead the dough for about 3 minutes, then incorporate the softened butter in small portions, continuing to knead for an additional 4 minutes until smooth and elastic. The desired dough temperature is around 25-26°C (77-79°F).
3. First Proofing:
   • Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1.5 hours, or until doubled in size.
4. Folding and Second Proofing:
   • Gently deflate the dough and perform a fold by stretching and folding the edges toward the center.
   • Cover the dough again and let it rise for another 1.5 hours.
5. Assemble the Gubana:
   • On a lightly floured surface, roll out the dough into a rectangle approximately 12×18 inches (30×45 cm).
   • Evenly spread the cooled filling over the dough, leaving a 1-inch (2.5 cm) border around the edges.
   • Starting from the long side, tightly roll up the dough into a log, sealing the edges to encase the filling.
   • Shape the log into a loose spiral or snail shape and place it onto a parchment-lined baking sheet or into a greased 9-inch (23 cm) springform pan.
6. Final Proofing:
   • Cover the shaped dough with a kitchen towel and let it proof for 1.5 to 2 hours, or until it has visibly puffed up.
7. Baking:
   • Preheat the oven to 160°C (320°F) with the fan on.
   • Brush the top of the dough with the egg yolk and milk glaze.
   • Bake for approximately 50 minutes, or until the internal temperature reaches above 94°C (200°F) and the bread is golden brown.
8. Cooling and Serving:
   • Allow the Gubana to cool on a wire rack before slicing.
   • Traditionally, it’s enjoyed with a splash of grappa or sweet wine.

Variations and Tips:

• Nuts and Fruits: Feel free to substitute the nuts and dried fruits with your favorites, such as almonds, dried apricots, or figs.
• Alcohol-Free Version: Replace the sweet wine in the filling with grape juice or apple cider for a non-alcoholic alternative.
• Dietary Substitutions: For a dairy-free version, substitute butter with a plant-based alternative .
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Impasto della Gubana (Friulian Sweet Bread Dough)  now.