Easter Gubana

The following is my handwritten and slightly tweaked version of Carol Field's Gubana recipe.  As I mentioned before, I think that next time, I would macerate the raisins beforehand, then add the nuts and orange peel and zest and cocoa and cinnamon just before stuffing the bread.

Also, I did not have any grappa (it was over $35.00 for a bottle!), so I used vodka in place of grappa, and Chambord (which is raspberry) in place of a cherry liqueur (which I could not find) - I imagine that one could get quite creative with the liquor combinations.

One last thing - I will also make a bit of a wetter sponge next time.

I really, really love pine nuts, and the toasted pine nuts in with the hazelnuts & walnuts & almonds was really delicious.

GUBANA (from The Italian Baker)

Makes 2 round loaves

Sponge:

2 tbsp instant yeast
¾ cup warm milk
1 cup plus 1 tbsp unbleached AP Flour

Mix ingredients until smooth, cover, and let rise 30 minutes to 1 hour.

Dough:

2 eggs
2 egg yolks
½ cup plus 2 tbsp sugar (130 g)
3 to 4 tbsp milk
3 ¾ cups (500 g) unbleached AP Flour
1 ¼ tsp (7 g ) salt
Grated zest of 2 lemons
2 ½ tsp vanilla extract
1 stick (115 g) unsalted butter, room temp.

Add eggs, yolks, sugar and 3 tbsp milk to the sponge and stir until smooth.
Stir in the flour (1 cup at a time) and the salt and keep stirring until smooth.
Stir in the lemon zest and vanilla (and 1 tbsp milk if necessary).
On a floured board, knead about 8-10 minutes (velvety & supple).
Put in lightly oiled bowl, place the butter cut into 8 pieces on top, cover, and let rise 2-3 hours (2X size).

 
Filling:

2 ¾ cup (300 g) hazelnuts, toasted, skinned and chopped
¾ cup (90 g) walnuts, toasted and chopped
1/3 cup (35 g) pine nuts, lightly toasted
2 tbsp (20 g) blanched almonds, chopped
1 ½ cups (160 g) crumbs from leftover sweet breads, cookies, and/or homemade breads
Generous 1 cup (180 g) raisins
½ cup plus 1 tbsp apricot jam
½ cup (70-80 g) candied orange peel, chopped
Grated zest of 1 lemon
1 ½ tbsp unsweetened cocoa powder
1 tsp ground cinnamon
3 tbsp Marsala
2 tbsp plus 1 tsp grappa
2 tbsp rum
1 tbsp amaretto liqueur
1 tsp maraschino (cherry) liqueur

1 egg
2 tsp water

1 egg white, beaten

Shaping & second rise:

Combine nuts, bread crumbs, raisins, jam, orange peel lemon zest, cocoa powder, cinnamon, Marsala, grappa, rum and liqueurs.
Work the butter into the dough.
Cut the dough in half on a lightly floured surface.
Roll out each piece into an 18 X 12 inch rectangle.
Spread the filling over the dough, leaving a 2-inch border on all sides.
Mix the egg and water in a small bowl, and brush the edges of the dough with the egg wash.
Starting at one long edge, roll up dough rectangle and pinch the ends.
Shape each log into a spiral, so that it looks like a big snail.
Place each dough spiral in a lightly oiled 2-3 quart soufflé dish, or onto parchment paper on a baking sheet for free-form, or in a paper baking form or in a round souffle dish.
Cover lightly with plastic wrap or a towel and let rise until well puffed, but not doubled, 2-2 ½ hours

Baking:

Preheat oven to 375°F
Just before baking, brush the tops of the loaves with egg white, and poke several holes in the tops with a skewer to let air escape from any air pockets.
Bake 25 minutes.
Reduce heat to 325°F and bake until deep golden, ~ 25 minutes longer.
Un-mold very carefully and let cool completely on racks.

Happy baking!