Cakes & Baking


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  • Serves
Creator Notes

With its characteristic snail shell-shape, the gubana is a outmoded vacation address from the very north-japanese corner of Italy within the gap of Friuli-Venezia Giulia, and is namely renowned within the condo of the city of Udine. Fervent about that this sliver of Italy lies alongside the border of Slovenia, it’s now no longer surprising that this cake has more similiarities with cousins in Croatia and Slovenia than any truffles or sweet breads in a host of Italian regions.

Remove Slovenian Potica or Croatian Povitica to illustrate – yeasted dough is stretched paper skinny (important thinner than the gubana’s dough), then lined with a sweet paste made predominately from walnuts sooner than being rolled real into a log or a ring and baked.

This filling is a prolonged checklist of ingredients that contains four varieties of nuts, raisins, cookies (or in some recipes, breadcrumbs), sweet wine, sugar and cocoa. In some circumstances, rum or grappa, honey and candied cedro also beget an look. It is seemingly you’ll most efficient want a skinny slit of this correctly off, satisfying address to get you within the festive temper.

This recipe is customized from Italian pastry chef, Luca Montersino’s recipe for Gubana. —Emiko

  • Take a look at Kitchen-Permitted

  • For the dough:

  • 5 cups

    (600 grams) bakers/stable/bread flour

  • 10 oz.

    (300 grams) chilly milk

  • 1 cup

    (180 grams) sugar

  • 1/2 ounce

    (15 grams) contemporary yeast

  • 1

    egg, plus 1 extra egg yolk

  • 5 1/2 oz.

    (160 grams) butter, melted

  • 1 teaspoon


  • Finely grated zest of one lemon and one orange

  • 1

    vanilla bean, smash up and scraped of seeds

  • For the filling:

  • 8 oz.

    (220 grams) raisins

  • 1/2 cup

    (100 grams) sugar

  • 3 oz.

    (80 grams) peeled almonds

  • 3 oz.

    (80 grams) walnuts

  • 1.5 oz.

    (40 grams) hazelnuts

  • 1 ounce

    (30 grams) pinenuts

  • 1/4 cup

    (60 milliliters) moscato, marsala or a host of sweet wine

  • 1


  • 1 1/2 oz.

    (40 grams) butter

  • 4 oz.

    120 grams straightforward cookies (such as graham crackers), beaten

  • 1 1/2 oz.

    (50 grams) candied orange peel, chopped

  • 1 1/2 oz.

    (50 grams) amaretti cookies, beaten

  • 1/4 cup

    (30 grams) bittersweet cocoa powder

  • 1 teaspoon

    ground cinnamon

  • Zest of 1 lemon

  1. For the dough:
  2. In a mixer, combine the flour, milk, sugar and yeast. Add the egg plus yolk and the butter, a shrimp bit at a time until correctly incorporated. Add the rest of the dough ingredients and continue mixing until you are going to want an elastic (but now no longer dry) dough.
  3. Build of dwelling aside until the filling (under) is ready.
  1. For the filling:
  2. Lightly toast then roughly cleave the almonds, walnuts, hazelnuts and pine nuts. Combine your whole ingredients together in a food processor until you are going to want a thick paste.
  3. Roll the dough to an rectangular compose until it’s no elevated than 1/2-1cm (about 1/4-1/2 streak) thick. Spread the filling over the dough, leaving an streak border round. Roll the dough up alongside the longest edge (perceive photograph) real into a log. Then roll the log round itself delight in a snail shell shape and field in a lined round tin. Let rise in a warmth field for approximately an hour.
  4. Brush with egg over the pause if desired then bake at 350 F for 40-60 minutes or until darkish golden on top and inside of is fluffy and cooked.

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