Gubana (Friulian Walnut and Raisin Pastry Roll)

Dough

• 200 ml Whole milk
• 80 g Unsalted butter
• 70 g Caster sugar
• 7 g Instant yeast
• 450 g Plain flour
• 2 Egg, room temperature

Filling

• 140 g Raisin
• 60 ml Grappa
• 220 g Walnuts
• 60 g Caster sugar
• 2 tsp Dried orange zest
• 1 medium Lemon
• 1 tsp Vanilla extract

1. Warm the milk in a small saucepan until just lukewarm, then take off the heat and melt in the butter. Stir in 70 g of the caster sugar and leave to cool until comfortably warm to the touch.
2. In a large bowl, mix the flour with the instant yeast. Add the warm milk mixture and the eggs, then mix to a shaggy dough and knead until smooth and elastic.
3. Cover the bowl and leave the dough to rise in a warm place until doubled in size. It should look puffy and hold a light indentation when pressed.
4. Meanwhile, put the raisins in a bowl and pour over the grappa. Leave to soak, stirring once or twice, until the raisins are plump.
5. Finely chop the walnuts. In a bowl, mix the walnuts with the remaining caster sugar, dried orange zest, finely grated lemon zest and the vanilla extract, then stir in the raisins with any remaining grappa.
6. Line a baking tray. Tip the risen dough onto a lightly floured surface and roll into a rectangle about 35 x 45 cm, keeping the thickness as even as you can.
7. Spread the filling evenly over the dough, leaving a 2 cm border along one long edge. Roll up tightly from the opposite long edge to make a neat log, then pinch the seam to seal.
8. Coil the log into a spiral, tucking the end underneath, and transfer to the tray. Cover and leave to prove until slightly puffy and the coil relaxes a little.
9. Heat the oven to 180°C (355°F). Bake the gubana until deeply golden and it sounds hollow when tapped, covering loosely if it colours too quickly.
10. Cool completely on the tray before slicing so the spirals hold their shape. Slice into wedges or thick slices to serve.

Made this recipe? Rate it — a comment is optional.