Gubana - Easter bread of Friuli
Susan from Wild yeast is hosting the actual bread baking day #8 blog event Celebration breads
It's an wonderful idea for the easter time and i'm very curious for the different contributions. Thank you Susan.
My Contribution is called Gubana and it's a Easter bread of Friuli.
The yeasted dough is enriched with eggs and butter, the filling is dense, moisty and sweet. The original reciepe is from Carol Field's Book The italian baker, but I made some changes to my personal taste, so I used orange marmalade instead of apricot jam.
| ========== | REZKONV-Rezept - RezkonvSuite v1.4 |
| Titel: | Gubana (english) |
| Kategorien: | Ostern, Hefeteig |
| Menge: | 2 Loaves |
Ingredients
| H | FOR THE SPONGE | ||
| 1 | Cake of fresh yeast (42 g) | ||
| 180 | Gramm | Milk, lukewarm | |
| 150 | Gramm | Flour (german type 550) | |
| H | FOR THE DOUGH | ||
| 2 | Eggs | ||
| 2 | Egg yolks | ||
| 130 | Gramm | Sugar | |
| 6 | Tbs | Milk | |
| 500 | Gramm | Flour (german type 550) | |
| 7 | Gramm | Salt | |
| 1 | Organic lemon, grated zest | ||
| 1/2 | Ts | Ground vanilla | |
| 125 | Gramm | Butter, room temperature | |
| H | FOR THE FILLING | ||
| 300 | Gramm | Hazelnuts, toastet, skinned and chopped | |
| 100 | Gramm | Walnuts, toastet and chopped | |
| 40 | Gramm | Pine nuts, lightly roasted | |
| 25 | Gramm | Almonds, chopped | |
| 150 | Gramm | Bread crumbs, from a leftover sweet yeasted bread | |
| 180 | Gramm | Raisins | |
| 160 | Gramm | Sweet orange jam, without peel | |
| 1 1/2 | Tbs | Cocoa powder, unsweetened | |
| 1 | Tbs | Cnnamon, ground | |
| 3 | Tbs | Marsala | |
| 2 1/2 | Tbs | Grappa | |
| 2 | Tbs | Rum | |
| 1 | Tbs | Amaretto liqueur | |
| 1 | Ts | Maraschino liqueur | |
| H | FOR THE EGGWASH | ||
| 1 | Egg | ||
| 2 | Ts | Water | |
Source
| modified from Carol Field - The italian baker | |
| Erfasst *RK* 26.03.2008 von | |
| Chaosqueen |
Directions
Sponge
Dissolve the yeast in the milk in and let it rest for 10 minutes. Add the flour and combine the ingredients until smooth. Cover the bowl and let the sponge rest for 30 minutes.
Dough
Add all ingredients exept for butter to the sponge and knead it (KitchenAid speed 2)for 6-8 Minutes until the dough is soft and smooth. The developed gluten will build long strings.
Cut the butter in 6-8 pieces and set on the top of the dough.
Cover the bowl and let ist rest for 2-3 hours until doubled.
Filling
Combine all ingredients until well mixed, moist and sticky.
Shaping and rising
Put the dough on a floured surface and divide it in two equal halves.
Roll out each halve into a 46x30 cm (18x12 inch) rectangle. Spread half the filling on the rolled dough, leaving a 5 cm (2 inch) border on all sides.
For the eggwash mix egg and water in a little bowl and brush the edges of the dough.
Roll up the dough starting at the long side and pinch the ends. Shape each roll to an spiral loaf and place it in a well buttered and floured soufflé dish (diameter 18-20 cm, 7-7,5 inch).
Let the loaves rest covered for 2-2,5 hours until well risen but not doubled.
Baking
Heat the oven to 190°C (375°F). Brush the tops of the loaves with eggwash and poke several holes in the tops with a skewer. Bake the loaves for 25 Minutes. Reduce the teperature to 160°C (325°F) and bake for another 25 minutes until deep golden.
Unmold the loaves very carefull an cool completely on racks.
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