Gubane (Friulian Fruitcake) |
|
 |
Prep Time: 2 Minutes Cook Time: 50 Minutes |
Ready In: 52 Minutes Servings: 12 |
|
This recipe was first published in Saveur in May/June 1999. Ingredients:
1 (1 1/4 ounce) packet active dry yeast |
1/4 cup sugar |
3/4 cup milk, warmed |
4 egg yolks |
4 tablespoons butter, softened |
3 1/2 cups flour |
1 lemon zest |
1 pinch salt |
2 tablespoons dark rum |
1 cup raisins |
6 prunes, pitted, chopped |
6 dried figs, chopped |
2 ounces dark rum |
3/4 cup pine nuts, finely chopped |
3/4 cup walnuts, finely chopped |
1/2 cup hazelnuts, coarsely chopped |
1/2 cup almonds, finely chopped |
3 tablespoons semisweet chocolate, grated |
1 tablespoon candied fruit |
4 tablespoons amaretti cookie crumbs |
4 tablespoons sugar |
4 tablespoons butter, melted |
1 teaspoon vanilla extract |
1 pinch salt |
2 eggs, lightly beaten |
Directions:
1. For the dough: Dissolve yeast with 1 tablespoons sugar in 1/4 cup of the warm milk. Combine egg yolks, butter, and remaining sugar in the bowl of a standing mixer. Beat on medium until well mixed. Continuing to beat, add 3 cups of the flour, then add lemon zest, salt, rum, and yeast. Gradually mix in remaining 1/2 cup milk until dough is smooth.
2. Turn dough out onto a lightly floured surface and knead for 5-7 minutes. Transfer dough to a large bowl, cover with a kitchen towel, and set in a warm place until doubled in size, 1-2 hours.
3. For the filling: Combine raisins, prunes, figs, and rum in a large bowl and set aside to macerate for 1 hour, then mix in pine nuts, walnuts, hazelnuts, almonds, chocolate, candied fruits, amaretti, 3 tablespoons of the sugar, butter, vanilla, and salt.
4. Preheat oven to 375°F Roll out risen dough on a lightly floured surface into a 12x16-inch rectangle. Brush around edges with beaten egg, then spread filling evenly over dough, avoiding edges. Working from long side, roll up dough jelly-roll style, then curl into a spiral. Place on a baking sheet, cover with a kitchen towel, and set aside to rise for 30 minutes.
5. Brush with egg, sprinkle with remaining 1 tablespoons sugar, and bake until browned, about 50 minutes.
|
|