Ingrédients pour Gubane Friulian Fruitcake
- Active Dry Yeast
- 1 cup (200g) granulated sugar, plus extra for sprinkling
- 1 cup (240ml) warm milk
- 4 large egg yolks
- 1/2 cup (113g) unsalted butter, softened, plus 2 tablespoons
- 3 1/2 cups (440g) all-purpose flour
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon salt
- Dark Rum
- 1 cup (150g) raisins
- 1/2 cup (70g) pitted prunes
- Dried Figs
- 1/2 cup (60g) pine nuts
- 1/2 cup (60g) walnuts
- 1/4 cup (30g) hazelnuts
- 1/4 cup (30g) slivered almonds
- Semisweet Chocolate
- Candied Fruit
- Amaretti Cookie Crumbs
- Vanilla Extract
- Eggs
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Comment préparer Gubane Friulian Fruitcake
- **Activate the Yeast:** In a small bowl, dissolve 1 tablespoon granulated sugar in 1/4 cup (60ml) warm milk. Add 1 (1/4 ounce) package active dry yeast and let stand until foamy, about 5-10 minutes.
- **Cream Butter and Sugar:** In the bowl of a stand mixer, cream together 1/2 cup (113g) softened unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy.
- **Add Egg Yolks:** Beat in 4 large egg yolks, one at a time, until well combined.
- **Incorporate Dry Ingredients:** Gradually add 3 cups (375g) all-purpose flour, 1 teaspoon finely grated lemon zest, 1/2 teaspoon salt, 2 tablespoons rum, and the activated yeast mixture. Mix until just combined.
- **Add Milk:** Gradually add the remaining 1/2 cup (120ml) milk until a smooth dough forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- **First Rise:** Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- **Prepare the Filling:** In a large bowl, combine 1 cup (150g) raisins, 1/2 cup (70g) pitted prunes, 1/2 cup (70g) dried figs, and 2 tablespoons rum. Let macerate for at least 1 hour. Then stir in 1/2 cup (60g) pine nuts, 1/2 cup (60g) walnuts, 1/4 cup (30g) hazelnuts, 1/4 cup (30g) slivered almonds, 1/2 cup (60g) semi-sweet chocolate chips, 1/2 cup (100g) candied fruit, 1/4 cup (30g) crushed amaretti cookies, 3 tablespoons granulated sugar, 2 tablespoons softened unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt.
- **Preheat and Shape:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the risen dough into a 12x16-inch rectangle.
- **Assemble the Cake:** Brush the edges of the dough with a beaten egg. Spread the filling evenly over the dough, leaving a 1/2-inch border.
- **Roll and Shape:** Starting from the long side, tightly roll up the dough like a jelly roll. Then, gently curl the roll into a spiral shape.
- **Second Rise:** Place the spiral on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30 minutes.
- **Bake:** Brush the top with the remaining beaten egg and sprinkle with 1 tablespoon granulated sugar. Bake for 50-60 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
81g
Fat
40g
Carbs
19g
