Gubana, brioche with dried fruits

Gubana, brioche with dried fruits

For Epiphany, are you more of a galette or brioche? Personally, I like both. Besides, the baker of my childhood must not have known the galette. At that time, we only had the choice between brioche and… brioche. And no candied fruit in this one. No, it was a simple prank. And in fact, I loved it! I only discovered the galette much later.

To offer today a simple brioche that can be enjoyed every day of the year would be a bit of a shame. So I’m going to tell you about a magnificent and delicious brioche with dried fruits, the gubana. With this pretty name, it is on the side of Italy that we travel. And more precisely in the Friuli region, which borders Slovenia. You may know, this summer we discovered this country. And I can only recommend this destination. The landscapes are really beautiful!
Of course, I was also interested in Slovenian gastronomy, and more specifically in the local brioche, potica. Unfortunately, I couldn’t find any, but we were still able to enjoy snail-shaped buns topped with nuts, which were really very pleasant. And, it was precisely while looking for the recipe for these that I came across the gubana, which I am talking about today. Well, you know everything! I never make a recipe by chance.

The gubana has nothing to do with the Epiphany, but I thought we could very well slip a bean into the filling. Its beauty and its perfumes do the rest.
This consists of walnuts, hazelnuts and almonds to which are added small amaretti biscuits, raisins and orange peel. Everything is flavored with amaretto, honey and a hint of cinnamon. This topping is a real treat. So, no wonder the gubana is a marvel. The result is a dense, rich and fragrant brioche.

Gubana, brioche with dried fruits:


80g milk
1 heaped tsp baker’s yeast
330g flour
60g of sugar
2 eggs
1 tbsp amaretto
70g butter

do it lightly cool down milk and add the yeast to thin it out.

In the bowl of the robot, put the flour, sugar, eggs, salt, amaretto and milk. Start kneading at medium speed.
After a minute, add the cold butter in small pieces. Knead for a few minutes until you have a smooth texture.
Leave to rest for about 1 hour 30 minutes in the closed bowl.


100 g raisins
3 tbsp amaretto
60g hazelnuts
60g almonds
120 g walnuts
60 g amaretti (dry biscuits)
60g candied orange peel
1/2 tsp cinnamon
1 tbsp of honey

Soak the raisins in the amaretto and a little water for at least 1 hour.
Roast the hazelnuts and almonds for about 20 minutes at 160°C.

Coarsely mix all the ingredients, then add the honey and a little grape soaking liquid. You should get a coarse and moist paste.

Lightly flour the work surface and place the dough.
Roll it out into a rectangle

Gubana, brioche with dried fruits

Place the dough on a floured work surface and roll it out into a rectangle.
Place the filling on top and spread it out. Possibly put a bean, then roll to have a pudding.
Make a snail and place it in a mold. Cover with film and let rise at room temperature for about 1 hour 30 minutes.

Preheat the oven to 180°C.
Brush the brioche with milk.

Bake for approximately 25 to 30 minutes. check for doneness with a skewer.

Remove from oven, unmold and let cool on a wire rack.

Gubana, brioche with dried fruits

To finish: to obtain a shiny appearance, heat 30 g of water and 30 g of sugar. Brush the brioche when it comes out of the oven.

You can replace the amaretto with rum.

You can replace some of the dried fruit in the filling with others. For example, raisins can be replaced with dates or apricots. It is a brioche that adapts to what is available.

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