“This is Italian Easter bread from region east of Venice near Slovenia and Austrian border. It is a dense bread that I love and not easy to purchase here in the US. There are two versions of gubana; one with puff pastry and this one. It is a bit time consuming to make, but well worth the time. If using citron for unsweetened fruit, reduce sugar somewhat. Please feel free to use any combination of dried fruits. The traditional liquor used in combination is Marsala, Rum, Amaretto, and Grappa.”
2 breads

Ingredients Nutrition

  • Gubana Dough
  • 14 lb unsalted butter
  • 14 cup milk
  • 3 tablespoons milk
  • 12 cup sugar
  • 2 tablespoons sugar
  • 3 (8 ounce) packages dry yeast
  • 12 cup water, at 105 to 115 degrees F
  • 1 14 tablespoons salt
  • 2 12 teaspoons vanilla
  • 2 lemons, grated zest only
  • 4 34 cups flour
  • 3 eggs
  • 1 egg
  • 2 teaspoons water
  • 1 egg white
  • 12 cup coarse sugar
  • Gubana Filling
  • 1 cup hazelnuts (etc) or 1 cup pine nuts (etc) or 1 cup walnuts (etc)
  • 1 cup raisins, dark and light
  • 1 cup almonds
  • 12 cup breadcrumbs
  • 1 12 tablespoons unsweetened cocoa powder
  • 5 12 ounces unsweetened dried fruit, any combination
  • 12 cup apricot jam
  • 23 cup marsala or 23 cup grappa or 23 cup Amaretto or 23 cup rum
  • 1 teaspoon cinnamon
  • 3 tablespoons sugar
  • 12 cup candied orange peel
  • 1 egg, slightly beaten


  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.

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