Gubana (Friulian Sweet Spiral Loaf with Nuts and Raisins)

Dough

• 200 ml Whole milk
• 80 g Caster sugar
• 7 g Instant yeast
• 400 g Plain flour
• 6 g Fine sea salt
• 2 Egg
• 80 g Unsalted butter, softened

Filling and finish

• 120 g Raisin
• 45 ml Dark rum
• 200 g Walnuts
• 40 g Caster sugar
• 2 tsp Ground cinnamon
• 2 tsp Dried orange zest
• 1 medium Lemon
• 20 g Unsalted butter, melted
• 1 Egg

1. Warm the milk until just lukewarm, then stir in the caster sugar and instant yeast. Leave for 5 minutes until the surface looks slightly foamy. Meanwhile, lightly grease a loaf tin with a little of the butter.
2. Put the flour and fine sea salt in the bowl of a stand mixer. Add 2 eggs and the milk mixture, then mix with the dough hook until a shaggy dough forms. Knead on medium speed for 6 to 8 minutes until smooth and elastic.
3. Add the softened butter a little at a time, kneading until fully incorporated and the dough is glossy and supple. Shape into a ball and place in a lightly greased bowl. Cover and leave to rise until doubled in size.
4. While the dough rises, put the raisins in a small bowl and pour over the dark rum. Leave to soak, stirring once or twice. Finely grate the lemon zest and set aside.
5. Finely chop the walnuts, then mix with the caster sugar, ground cinnamon, dried orange zest and the lemon zest. Drain the raisins, reserving 1 tbsp of the rum for brushing later. Stir the raisins into the walnut mixture.
6. Tip the risen dough onto a lightly floured surface and roll into a rectangle about 35 x 25 cm. Brush the surface with the melted butter, leaving a 2 cm border on one long edge. Spread the filling evenly over the buttered dough, pressing it in lightly.
7. Roll the dough up tightly from the long edge into a log, then coil it into a spiral. Transfer the spiral to the loaf tin, tucking the end underneath. Cover and leave to prove until puffy and the dough springs back slowly when pressed.
8. Heat the oven to 180°C (355°F). Beat the remaining egg, then brush it over the top of the loaf. Bake for 35 to 40 minutes until deep golden and the loaf sounds hollow when tapped; if it colours too quickly, loosely cover with foil.
9. Brush the hot loaf with the reserved rum for a glossy finish. Cool in the tin for 15 minutes, then turn out onto a cooling rack and cool completely before slicing to keep the spiral neat. Slice with a serrated knife.

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