Gubana del Collio
Gubana is a spiral-shaped sweet from the Friuli Collio region, made with leavened dough filled with walnuts, raisins, pine nuts, grappa, and candied orange zest. The name derives from the Slovenian word "guba" (fold), referring to its rolled shape.
A traditional Easter holiday dessert, Gubana is served soaked in grappa or sweet wine.
Preparation
- 1
Dissolve the yeast in warm milk. Mix with flour, eggs, butter, and sugar.
- 2
Let rise for 2 hours until doubled in size.
- 3
Soak the raisins in grappa. Roughly chop the walnuts and chocolate.
- 4
Combine walnuts, raisins, pine nuts, candied orange zest, and chocolate for the filling.
- 5
Roll out the dough into a rectangle, spread the filling, and roll up tightly.
- 6
Form a spiral shape and place in a baking pan. Let rise for 30 minutes.
- 7
Brush with egg wash and bake at 170°C for 40-45 minutes.
Chef's Tips
The grappa in the raisins and filling is essential to the flavor. Gubana tastes even better after 2-3 days.