Recipe

Gubane (friulian Fruitcake) Recipe

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Ingredients

Directions

Step #1 1.
Step #2 For the dough: Dissolve yeast with 1 tbsps sugar in 1/4 c of the warm milk.
Step #3 Combine egg yolks, butter, & remaining sugar in the bowl of a standing mixer.
Step #4 Beat on medium until well mixed.
Step #5 Continuing to beat, then add lemon zest, rum, salt, add 3 c of the flour, & yeast.
Step #6 Gradually mix in remaining 1/2 c milk until dough is smooth.
Step #7 2.
Step #8 Turn dough out onto a lightly floured surface & knead for 5-7 mins.
Step #9 Transfer dough to a large bowl, cover with a kitchen towel, & set in a warm place until doubled in size, 1-2 hrs.
Step #10 3.
Step #11 For the filling: Combine raisins, chocolate, candied fruits, almonds, then mix in pine nuts, 3 tbsps of the sugar, prunes, butter, walnuts, vanilla, amaretti, & rum In a large-ish bowl & set aside to macerate for 1 hr, hazelnuts, figs, & salt.
Step #12 4.
Step #13 Preheat oven to 375°.
Step #14 Roll out risen dough on a lightly floured surface into a 12'' x 16'' rectangle.
Step #15 Brush around edges with beaten egg, then spread filling evenly over dough, avoiding edges.
Step #16 Working from long side, roll up dough jelly-roll style, then curl into a spiral.
Step #17 Place on a baking sheet, cover with a kitchen towel, & set aside to rise for 30 mins.
Step #18 5.
Step #19 Brush with egg, & bake this until browned, sprinkle with remaining 1 tbsps sugar, about 50 mins.
Enjoy the Gubane (Friulian Fruitcake) recipe