Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 2 eggs
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped dark chocolate
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp active dry yeast
- 1/4 cup rum
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the softened butter, eggs, vanilla extract, and yeast mixture to the dry ingredients and mix with a dough hook attachment until a smooth dough forms.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
5. In a separate bowl, mix together the raisins, walnuts, almonds, hazelnuts, and dark chocolate.
6. Preheat the oven to 350°F (180°C).
7. On a floured surface, roll out the dough into a rectangle shape.
8. Brush the dough with rum and sprinkle the nut and chocolate mixture on top.
9. Roll the dough tightly into a log shape and place it on a parchment-lined baking sheet.
10. Bake for 45-50 minutes, or until the Gubana is golden brown.
11. Let the Gubana cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Preheat oven to 350°F (180°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 50g
- Protein: 8g
Substitutions for ingredients:
- You can substitute the raisins with dried cranberries or cherries.
- You can substitute the nuts with any combination of your choice.
- You can substitute the dark chocolate with milk or white chocolate.
Variations:
- You can add cinnamon or nutmeg to the nut and chocolate mixture for a spicier flavor.
- You can add orange or lemon zest to the dough for a citrusy flavor.
Tips and Tricks:
- Make sure the yeast is fresh and not expired.
- Let the dough rise in a warm place to ensure it doubles in size.
- Use a sharp knife to slice the Gubana to prevent it from falling apart.
Storage Instructions:
- Store the Gubana in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the Gubana, place it in a preheated oven at 350°F (180°C) for 10 minutes.
Presentation Ideas:
- Serve the Gubana on a decorative platter with a dusting of powdered sugar.
Garnishes:
- Garnish the Gubana with fresh berries or whipped cream.
Pairings:
- Serve the Gubana with a cup of coffee or tea.
Suggested Side Dishes:
- Serve the Gubana with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of warm milk at a time until it reaches the desired consistency.
- If the Gubana is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the Gubana in an airtight container to prevent bacteria growth.
Food History:
- Gubana is a traditional pastry from the Friuli-Venezia Giulia region of Italy.
Flavor Profiles:
- The Gubana has a sweet and nutty flavor with a hint of rum.
Serving Suggestions:
- Serve the Gubana as a dessert or a sweet breakfast pastry.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A