John Myers
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Gubana Yeast and Nut Roll
The perfect gubana yeast and nut roll recipe with a picture and simple step-by-step instructions.
Dough:
- 120 g Butter
- 50 g Powdered sugar
- 30 g Yeast
- 4 Egg yolk
- 5 g Salt
- 200 ml Milk lukewarm
- 420 g Flour (double handle)
- 1 Pck. Vanilla sugar
Filling:
- 200 g Ground hazelnuts
- 100 g Pine nuts
- 100 g Raisins soaked in red wine
- 50 g Sugar
- 50 g Ladyfingers
- 50 g Dark chocolate
- 50 g Citronat (Succade)
- 50 g Orange peel
- 70 ml Rum
- 80 g Butter
- 1 tsp Cinnamon
- 30 g Butter for brushing and for the form
- Powder sugar to dust
Dough:
- Mix the yeast with a pinch of sugar, the milk and a little flour to a thick paste. Let rise in a warm place until the mass starts to bubble and has at least doubled in volume.
- Beat the butter, powdered sugar, vanilla sugar and salt until frothy. Gradually stir in the egg yolks. Add the risen yeast mixture and the flour and knead everything into a smooth dough. It has to turn away from the bowl when kneading, it is very “wadding” and supple, but must not stick. Cover the bowl with aluminum foil and place in the oven heated to 35 ° for at least 1 hour. Dough must have doubled in volume.
Filling:
- Finely crumble the biscuits. Grate chocolate. Finely chop the lemon peel and orange peel. Put everything in a bowl. Add the grated hazelnuts, pine nuts, soaked, drained raisins, sugar, rum and cinnamon and mix everything together well. Dissolve the butter and pour in. Stir everything well and let it steep until the dough is ready.
Completion:
- Grease the 26 cake tin well. Flour the work surface lavishly. Put the very elastic dough on top and – also well floured from above – roll out into a rectangle of approx. 55 x 40 cm. Spread the filling evenly on top and smooth out a little. Roll up from the long side. Turn the roll into a snail and place it in the mold. Cover the mold with a cloth and let the rolling pin rise for another 30 minutes.
- Preheat the oven to 170 °. Dissolve about 20 g butter. Brush the surface of the dough with it and put the cake on the middle rack in the oven. Baking time approx. 45 – 55 minutes. In between, brush again with the remaining butter and bake until golden brown.
- Dust with powdered sugar before serving. In Italy, the served portion of this delicious pastry is drizzled with a little grappa before it is consumed ………..
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