Go Back
Impasto della Gubana (Friulian Sweet Bread Dough)

Impasto della Gubana (Friulian Sweet Bread Dough)

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • Mixing bowls
  • Saucepan
  • Rolling Pin
  • Baking sheet or 9-inch springform pan
  • Parchment paper
  • Pastry brush
  • Clean kitchen towel

Ingredients
  

  • Ingredients:
  • For the Dough:
  • 300 g 10.6 oz strong white bread flour
  • 50 g 1.75 oz unsalted butter, softened
  • 6 g 0.2 oz salt
  • 4 g 0.15 oz dry yeast
  • 30 g 1 oz sugar
  • 4 g 0.15 oz vanilla extract
  • Zest of 1 orange
  • 2 large egg yolks about 30g/1 oz, cold
  • 145 g 5.1 oz cold milk
  • For the Filling:
  • 40 g 1.5 oz toasted walnuts, crushed
  • 40 g 1.5 oz toasted hazelnuts, crushed
  • 40 g 1.5 oz toasted pine nuts, crushed
  • 40 g 1.5 oz raisins or currants
  • 40 g 1.5 oz candied mixed peel
  • 40 g 1.5 oz sugar
  • 5 g 0.17 oz cocoa powder
  • 3 g 0.1 oz ground cinnamon
  • Zest of 1 lemon
  • 70 g 2.5 oz sweet red wine (e.g., Madeira) or grape juice
  • For Glazing:
  • 1 egg yolk mixed with 1 teaspoon of milk

Instructions
 

  • Method:
  • 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.
  • 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).
  • 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.
  • 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.
  • Assemble the Gubana:
  • On a lightly floured surface, roll out the dough into a rectangle approximately 12x18 inches (30x45 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.
  • 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.
  • 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.
  • 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.
Keyword Impasto della Gubana (Friulian Sweet Bread Dough)