Desserts · Friuli Venezia Giulia
Gubana Friulian Cake Recipe
This Friulian spiral sweet bread wraps walnuts, raisins, and warm spices in soft yeasted dough, with a make-ahead filling that keeps shaping simple.
By Lucia Moretti (pen name) · · Editorial policy
In the Natisone Valleys near Cividale del Friuli, gubana is a spiral-shaped sweet bread filled with nuts, dried fruit, and grappa. This home-kitchen adaptation uses a springform pan and a manageable yeast dough; rolling the filling inside a long rope of dough creates the signature coil. For more cooking from the region, see Friulian Frico with Potatoes and Jota Triestina Sauerkraut Soup Recipe.
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The recipe
Gubana Friulian Cake
Ingredients
for 10 servingsEquipment
- large mixing bowl
- small bowl
- measuring cups and spoons
- skillet
- rolling pin
- parchment paper
- 9-inch springform pan
- instant-read thermometer
Method
Whisk the warm milk with the yeast and 1 teaspoon of the dough sugar in a small bowl. Leave it for 5 minutes, until the surface looks foamy.
Combine the flour, remaining dough sugar, salt, lemon zest, eggs, softened butter, and yeast mixture in a large bowl. Mix until a rough dough forms, then knead for 10 minutes, until smooth and elastic.
Toast the walnuts, almonds, and pine nuts in a dry skillet over medium heat for 5 minutes, stirring often. Transfer them to a bowl. Melt the filling butter in the skillet, stir in the breadcrumbs, and cook until lightly toasted. Add the grappa, filling sugar, cinnamon, raisins, and prunes. Simmer for 2 minutes, then stir in the toasted nuts and let the filling cool.
Cover the dough and let it rise at room temperature for 75 minutes, until doubled in size.
Cover the risen dough and let it rest for 10 minutes to relax before rolling. Roll it on a lightly floured surface into a rectangle about 18 by 12 inches (46 by 30 cm). Spread the cooled filling over the dough, leaving a 1-inch (2.5 cm) border. Roll it up from a long side into a rope, then coil the rope in a parchment-lined 9-inch (23 cm) springform pan, tucking the end underneath. Allow about 15 minutes for rolling and shaping.
Cover the pan loosely and let the dough proof for 45 minutes, until puffy. During the final 15 minutes, heat the oven to 350°F (175°C).
Beat the egg with the tablespoon of milk and brush it over the dough. Bake for 45 minutes, until deeply golden. The center should reach 190°F (88°C), above the 160°F (71°C) safe minimum for eggs. If the top browns too quickly, cover it loosely with foil for the final part of baking.
Cool the gubana in the pan for 15 minutes, then remove the springform ring and cool for another 15 minutes before slicing.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The dough tears while you roll it. | Why It is too dry or has not rested enough to relax. | Fix Knead until the dough is smooth and elastic, then cover it and let it rest for 10 minutes before rolling. |
| The filling leaks out of the coil. | Why The filling was still warm or the dough was rolled too loosely. | Fix Cool the filling completely, leave the border clear, and tuck the end of the dough rope underneath the coil. |
Questions
Can you make gubana without grappa?
Yes. Replace the grappa with the same amount of orange juice. The filling will taste fruitier and less aromatic.
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