Gubana

Instructions

1. 1
   Prepare the filling base: In a small bowl, combine the raisins and finely chopped dried figs with the Amaretto or Grappa liqueur. Let them sit and macerate for at least 30 minutes.
2. 2
   In a large mixing bowl, dissolve the yeast into the warm whole milk along with one teaspoon of the sugar. Let it rest for 10 minutes until it develops a frothy surface.
3. 3
   Add the bread flour, remaining sugar, egg yolks, and a tiny pinch of salt into the activated yeast mixture. Stir together with your hands to combine.
4. 4
   Add the softened butter cubes bit by bit as you knead. Transfer the dough onto a clean surface and work it vigorously for 10 minutes until it becomes smooth, shiny, and highly elastic. Place it in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 2 hours or until doubled in bulk.
5. 5
   Finish the filling: Toss the plumped raisins and figs (along with any remaining liqueur juices) with the chopped walnuts, whole pine nuts, ground cinnamon, and one tablespoon of sugar until well integrated.
6. 6
   Once risen, roll out the dough on a large sheet of parchment paper using a rolling pin, creating a thin, wide rectangle (about 0.5 cm thick).
7. 7
   Spread the nut and dried fruit filling uniformly across the dough sheet, keeping a clean 2 cm border along all the edges.
8. 8
   Starting from the long side, roll the dough up tightly to enclose the filling completely, creating a long, compact cylinder or rope.
9. 9
   Take one end of the cylinder and curl it inward upon itself to create a tight snail-like spiral shape, matching the main cake structure illustrated in "Gubana.png".
10. 10
    Slide the spiral cake onto a baking sheet, drape a clean kitchen towel over it, and let it rise a second time for 30 minutes.
11. 11
    Preheat your oven to 180°C (350°F). Brush the entire surface of the gubana heavily with the beaten egg wash to guarantee that rich, shiny lacquer finish.
12. 12
    Bake for 40-45 minutes until the pastry crust is deep golden-brown. If the top colors too quickly, tent it loosely with foil for the last 10 minutes.
13. 13
    Remove from the oven and let it cool completely on a wire rack. To achieve the presentation style of your file, lay the cake over a dark-grained wooden board, use a serrated knife to slice four thick cuts in front of the ring, and serve.