Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Gubana Dough: | 2. In small pan, melt butter with 1/4 C and 3 T milk and 1/2 C and 2 T sugar. Heat to 120 F and set aside to cool. | 3. In large bowl combine yeast and warm water (105 to 115 F) and let this stand for 5 minutes. Combine yeast/water mixture with warm milk mixture, salt, vanilla, lemon peel, 3 C of the flour. Add the 3 eggs, beating after each addition. Gradually blend in additional 1 3/4 C flour to the mixture. | 4. Knead dough for about 10 minutes. Turn dough over in a greased bowl, cover and let rise in a warm place until it doubles, about 1 1/2 hours to 2 hours. | 5. Grease two 2-3 quart baking containers - 8" diameter round aluminum pans with 3" sides. | 6. Punch dough down and divide in half. Roll each piece to an approximately 18" x 12" rectangle. Spread half of the Gubana filling on each rectangle to within about 2" of each side of the dough. Combine 1 egg and 2 tsp water and brush the edges with the egg and water mixture. | 7. Starting with a long edge, roll up each rectangle, pinching the ends to keep the filling inside. Shape each one into a spiral , much like a snail shell and carefully place it the prepared pan. Cover and let rise until almost doubled - 45 minutes. | 8. Brush top of spirals with beaten egg white and poke some holes into the tops. Sprinkle with coarse sugar - about 1/4 C each with bread. | 9. Bake at 350 F for 25 minutes, then reduce heat to 325 F and bake 25 minutes more until golden. If browning too quickly, reduce time or heat. | 10. Unmold and cool on rack. | 11. For Gubana Filling: | 12. Toast the nuts in 350 F oven for 10 minutes. Put raisins in large bowl. Put dried fruit and orange peel in freezer for 10 to 15 minutes to harden. | 13. Combine crumbs, cinnamon, cocoa, sugar in small bowl. | 14. Divide nuts and crumb mixture in half and using food processor, chop nuts and the crumb mixture. Repeat with remaining nuts and crumb mixture. Add to raisins. Mix in jam, beaten egg, and liquor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	lb	unsalted	646.3815	29.6995	20.1966	54.4321
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
milk	3	tablespoons		37.21	2.9158	1.9215	1.9947
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
sugar	2	tablespoons		402.99	100.79799999999999	0.0	0.0
yeast	3	packages		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
salt	1 1/4	1/4		-	-	-	-
vanilla	2 1/2	teaspoons		30.24	1.3283	0.0063	0.0063
lemon	2		grated	2.5617	0.8233	0.0972	0.0265
flour	4 3/4	cups		2746.83	601.3756	44.6548	10.6571
egg	3			214.5	1.08	18.84	14.265
egg	1			214.5	1.08	18.84	14.265
water	2	teaspoons		0.0	0.0	0.0	0.0
egg white	1			17.16	0.2409	3.597	0.0561
sugar	1/2	cup	coarse	159.9	30.004	5.005	2.496
pine nut	1	cup		908.55	17.658	18.4815	92.2995
raisin	1	cup		498.3	131.208	5.5935	0.759
almond	1	cup		1927.12	0.0	0.0	218.0
breadcrumb	1/2	cup		-	-	-	-
cocoa powder	1 1/2	1/2	unsweetened	294.12	74.691	25.284000000000002	17.673
fruit	5 1/2	ounces	unsweetened	29.6252	7.0321	1.2786	0.2027
apricot jam	1/2	cup		387.2	103.04	1.12	0.32
amaretto	2/3	cup		-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
sugar	3	tablespoons		402.99	100.79799999999999	0.0	0.0
orange peel	1/2	cup	candied	46.56	12.0	0.72	0.096
egg	1		beaten	214.5	1.08	18.84	14.265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.