Gubana

1. 1

   In a mixer, combine the flour, milk, sugar and yeast. Add the egg plus yolk and the butter, a little at a time until well incorporated. Add the rest of the dough ingredients and continue mixing until you have an elastic (but not dry) dough.

2. 2

   Set aside until the filling (below) is ready.

3. 3

   Lightly toast then roughly chop the almonds, walnuts, hazelnuts and pine nuts. Combine all the ingredients together in a food processor until you have a thick paste.

4. 4

   Roll the dough to a rectangular form until it is no higher than 1/2-1cm (about 1/4-1/2 inch) thick. Spread the filling over the dough, leaving an inch border around. Roll the dough up along the longest edge (see photo) into a log. Then roll the log around itself like a snail shell shape and place in a lined round tin. Let rise in a warm place for about an hour.

5. 5

   Brush with egg over the top if desired then bake at 350 F for 40-60 minutes or until dark golden on top and inside is fluffy and cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.