For this month our chef Kristjan proposes a italian chrstmas cake with deep-seated cultural roots in north of italy: the Gubana. A cake of sweet leavened dough  with a filling of dried fruits and nuts. The original settlers in the area were from Slavic stock, and the name Gubana is derived from the Slavic word guba, meaning fold.


Ingredients brioche :

gubana, dolce natalizio firulano

  • 4450 g flour 0
  • 180 gr Milk
  • 130 g sugar
  • 100g the butter
  • 1 egg
  • 15 g yeast
  • A pinch of salt
  • 1 lemon zest
  • Vanillin


  • 80 g sugar
  • 100 g walnuts
  • 30g pine nuts
  • 150g raisins
  • 40 g butter
  • 40 g grappa
  • 2 tablespoons honey


Beat the egg with the softened butter, the sugar and warm milk, then add the lemon zest. Into another bowl mix the flour, the yeast and vanilla. gradually add the liquid amalgamated earlier, add a pinch of salt and knead. the dough should be smooth and elastic. Form the dough into a ball; cover loosely with plastic wrap or a damp kitchen towel and let rise.
Meanwhile, prepare the filling, mixing thoroughly all ingredients in a bowl.
Roll out the dough into a rectangular shape Spread the filling over the dough, covering the dough as evenly as possible. finally well brush the edges with beaten egg. Roll up the dough starting from the longer side and formed a spiral, transfer it in a mold and let rise for about 2 hours.
The preparation of delicious Christmas cake is almost over! Brush with egg, sprinkle with brown sugar and bake for about 40 minutes at 180 degrees.


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