Gubana Recipe

We’ve always been captivated by Gubana, a delightful Slovenian-inspired pastry that hails from the Friuli region of Italy. This spiral-shaped treat brims with a rich filling of nuts dried fruits and warm spices offering a perfect blend of sweet and crunchy textures that evoke festive traditions.

As passionate food lovers we’re thrilled to guide you through our simple version of this timeless recipe. It’s an ideal way to bring a touch of European heritage to your kitchen and impress family and friends with its irresistible flavors.

Ingredients

We carefully select premium ingredients to bring the authentic, festive essence of our Gubana pastry to life, ensuring a perfect balance of sweet, nutty flavors and crunchy textures that evoke its Slovenian-Italian heritage.

Dough Ingredients

To create the tender, flaky base of our Gubana, we start with these essential components:

500 grams all-purpose flour: The foundation for a soft, pliable dough that rolls easily.
1 packet (7 grams) active dry yeast: Activates quickly to give the dough its light, airy rise.
100 grams granulated sugar: Adds a subtle sweetness and helps with browning.
100 grams unsalted butter, softened: Provides rich moisture and a buttery flavor.
2 large eggs: Bind the dough and contribute to its golden color.
120 ml warm milk: Ensures the yeast blooms effectively for a smooth texture.
1 teaspoon salt: Balances flavors and enhances the dough’s taste.

Filling Ingredients

200 grams walnuts, finely chopped: Offer a hearty crunch and nutty depth.
100 grams almonds, toasted and chopped: Add a smoky richness and contrasting texture.
100 grams raisins: Provide plump sweetness and chewy bites.
50 grams dried apricots, diced: Infuse tangy notes and soft contrast.
2 tablespoons honey: Binds the filling with natural sweetness.
1 teaspoon ground cinnamon: Imparts warm, spicy aroma.
1/2 teaspoon ground cloves: Delivers a hint of depth and holiday spice.
50 ml rum: Enhances moisture and adds a sophisticated, boozy edge.

Tools and Equipment

Now that we’ve outlined the premium ingredients for our Gubana recipe—including the all-purpose flour for the dough and the walnuts for the filling—let’s dive into the essential tools and equipment. These items help us achieve the perfect spiral shape and flaky texture that make this traditional Slovenian-inspired pastry so irresistible.

To prepare Gubana efficiently, we recommend gathering the following tools and equipment. We’ve organized them by category for clarity, emphasizing those that are crucial for mixing, rolling, and baking.

Basic Kitchen Essentials

Large mixing bowl: Ideal for combining the dough ingredients like flour, yeast, and warm milk to create a smooth, elastic base.
Measuring cups and spoons: Accurate measurements are key for our Gubana recipe—use these to portion out granulated sugar and salt precisely.
Whisk or wooden spoon: Great for blending the wet ingredients such as eggs and unsalted butter into the dough mixture.

Dough Preparation Tools

Stand mixer with dough hook (or hand mixer): We find this invaluable for kneading the dough to the right consistency, ensuring it’s tender and flaky without overworking it by hand.
Rolling pin: Essential for rolling out the dough into a thin sheet, which allows for the signature spiral shape filled with nuts and dried fruits.

Baking and Finishing Equipment

Baking sheet or tray: Line it with parchment paper to prevent the Gubana from sticking and to promote even baking for that golden, crunchy exterior.
Pastry brush: Perfect for applying egg wash or melted butter on the dough, enhancing the pastry’s shine and texture.
Oven thermometer: While not always necessary, we suggest using one to maintain the precise baking temperature of 350°F (177°C), ensuring the filling’s spices and honey caramelize just right.

With these tools in hand, we’re set to transition smoothly into the preparation steps, making our Gubana recipe both authentic and achievable in your kitchen.

Instructions

In this section, we guide you through the precise steps to prepare Gubana, building on the ingredients and tools we’ve outlined. Let’s transform those components into a fragrant, spiral-shaped pastry that delights with its crispy exterior and nutty, spiced filling.

Prepare the Dough

To create a tender, flaky base for our Gubana, start by activating the yeast and mixing the dough ingredients in a large mixing bowl.

In a large mixing bowl, combine 2 ¼ teaspoons active dry yeast with 1 cup warm milk (around 110°F) and 2 tablespoons granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture foams, indicating the yeast is active.
Add 3 cups all-purpose flour, 1 teaspoon salt, 2 large eggs, and 4 tablespoons softened unsalted butter. Using a stand mixer with a dough hook, mix on low speed for 2 minutes, then increase to medium speed for 5 minutes until the dough forms a smooth, elastic ball.
Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes to ensure it’s supple. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until it doubles in size. This step develops the light, airy texture that makes Gubana irresistible.

Make the Filling

We’ll prepare the rich, aromatic filling that gives Gubana its signature depth of flavor, blending nuts, fruits, and spices for a perfect contrast of crunchy and sweet elements.

In a food processor, pulse 1 cup walnuts and 1 cup almonds until finely chopped but not powdery, preserving their nutty crunch.
In a separate bowl, combine the chopped nuts with 1 cup raisins, ½ cup chopped dried apricots, ¼ cup honey, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and 2 tablespoons rum. Mix thoroughly with a wooden spoon until the ingredients form a sticky, cohesive mixture—the scents of cinnamon and cloves will evoke festive warmth.
Let the filling rest for 10 minutes to allow the flavors to meld, ensuring every bite bursts with a harmonious blend of textures and tastes.

Assemble the Gubana

With the dough risen and filling ready, it’s time to assemble our pastry into its iconic spiral shape, layering flavors for a visually stunning and delectable result.

Punch down the risen dough to release air, then roll it out on a floured surface into a rectangle about ¼-inch thick—aim for roughly 12×16 inches to achieve the perfect spiral.
Spread the filling evenly over the dough, leaving a 1-inch border around the edges. Carefully roll the dough from one long side into a tight log, sealing the edge with a bit of water to prevent unraveling.
Shape the log into a ring or coil on a parchment-lined baking sheet, tucking the end underneath. Use a sharp knife to make shallow cuts on the top for an elegant, golden-brown finish that allows the filling to peek through.

Bake

Finally, bake your assembled Gubana to golden perfection, filling your kitchen with the irresistible aroma of warm spices and toasted nuts.

Preheat your oven to 350°F and position the rack in the center. Brush the top of the Gubana with an egg wash (1 beaten egg mixed with 1 tablespoon water) for a shiny, crisp crust.
Bake for 30-35 minutes, rotating the baking sheet halfway through for even browning. Check for doneness when the pastry reaches an internal temperature of 190°F and has a deep golden color—use an oven thermometer for accuracy.
Remove from the oven and let it cool on a wire rack for 15 minutes before slicing, allowing the flavors to settle for the ultimate textural contrast of flaky dough and moist filling.

Make-Ahead Instructions

One of the joys of preparing Gubana is its flexibility for busy schedules, allowing us to make components in advance without compromising its flaky texture and nutty aroma. By planning ahead, we ensure that the dough rises perfectly and the filling infuses with rich, spicy flavors, making assembly and baking seamless when we’re ready to serve this Slovenian-inspired delight.

Preparing the Dough Ahead

We recommend making the dough up to 24 hours in advance for optimal flavor development. Follow these steps to prepare it:

Activate the yeast as outlined in our earlier instructions, then mix the dough ingredients until smooth.
After kneading, shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap and refrigerate immediately.
Let the dough chill for at least 1 hour or up to 24 hours. This step enhances its elasticity, resulting in a tender, golden-brown crust when baked.

Preparing the Filling Ahead

The filling can be made 1 to 2 days in advance, giving the nuts and spices time to meld for a more intense, honeyed sweetness with hints of cinnamon and cloves.

Combine the walnuts, almonds, raisins, dried apricots, honey, ground cinnamon, ground cloves, and rum in a bowl as per the recipe.
Mix thoroughly, then transfer to an airtight container and store in the refrigerator. Stir once before using to redistribute the flavors.
For best results, let it rest for 4 to 6 hours in the fridge, allowing the dried fruits to plump up and release their natural juices for a moist, irresistible filling.

Assembling and Storing the Pastry

To save time on the day of your gathering, we can assemble the entire Gubana ahead and store it for later baking. This method preserves the pastry’s iconic spiral shape and ensures it bakes to a perfect, crunchy finish.

Roll out the chilled dough, spread the prepared filling evenly, and shape into the spiral as described in the assembly steps.
Place the shaped pastry on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for up to 12 hours. If freezing, wrap tightly in plastic and then foil, and store for up to 1 month.
When ready to bake, thaw in the refrigerator overnight if frozen, then proceed with the egg wash and baking instructions for a fresh, festive aroma that fills the kitchen.

By following these make-ahead tips, we maintain the authentic essence of Gubana while making it easier to impress our loved ones with minimal last-minute effort.

Conclusion

We’ve truly enjoyed guiding you through this Gubana adventure

It’s more than a recipe—it’s a gateway to rich traditions and flavors

Give it a go and you’ll discover the magic in every bite

We can’t wait to hear how yours turns out.

Frequently Asked Questions

What is Gubana?

Gubana is a traditional pastry from Italy’s Friuli region, inspired by Slovenian roots. It features a spiral shape filled with nuts, dried fruits, and spices, offering a sweet, crunchy texture that embodies festive traditions. This delightful treat combines European flavors to impress at gatherings.

What ingredients are needed for Gubana?

For the dough, you’ll need all-purpose flour, active dry yeast, sugar, butter, eggs, warm milk, and salt. The filling includes walnuts, almonds, raisins, dried apricots, honey, cinnamon, cloves, and rum. These premium ingredients create a rich, nutty flavor and flaky base for an authentic taste.

What equipment is required to make Gubana?

You’ll need basic kitchen tools like a large mixing bowl, measuring cups, and a whisk. For dough, use a stand mixer or rolling pin. Baking requires a baking sheet with parchment paper, a pastry brush, and an oven thermometer to ensure even baking and the perfect spiral shape.

How do you prepare Gubana?

Start by activating yeast and mixing dough ingredients, then let it rise. Prepare the filling by blending nuts, fruits, and spices. Roll out the dough, spread the filling, and shape into a spiral. Bake at the recommended temperature until golden-brown, checking for doneness with an internal thermometer.

Can Gubana be made ahead of time?

Yes, prepare the dough up to 24 hours in advance and refrigerate it for better flavor. The filling can be made 1-2 days ahead to let flavors meld. Assemble the pastry ahead and refrigerate for up to 12 hours or freeze for a month, ensuring fresh, festive results with minimal effort.

What tips ensure the best Gubana results?

Use fresh, high-quality ingredients for authentic flavors. Let the dough rise properly for a flaky texture, and rest the filling to enhance tastes. Maintain precise baking temperature and check doneness with a thermometer. For a festive touch, brush with egg wash before baking for a golden finish.