Gubana Friulana — The Spiraled Nut-and-Grappa Pastry of the Natisone Valleys

Put the raisins in a small bowl and pour over the grappa. Leave to soak for at least 1 hour, or overnight alongside the dough. They should be plump and the grappa nearly absorbed.

Dissolve the fresh yeast and a pinch of the sugar in the warm milk and let stand 5 minutes until slightly foamy. In a large bowl, combine the flour, remaining 40g sugar, and salt.

Add the eggs and the yeast-milk mixture to the flour. Mix until a rough dough forms, then turn out onto an unfloured surface and knead for 8 minutes until smooth and elastic.

Add the 80g softened butter in three additions, pressing it into the dough and kneading after each until fully absorbed. The dough should be smooth, slightly tacky, and pull away cleanly from the surface — about 8 more minutes of kneading.

Shape the dough into a ball, place in a lightly oiled bowl, cover tightly with cling film, and refrigerate overnight (8–12 hours). For a quicker proof, 2 hours at room temperature works but the flavor will be simpler.

When ready to fill, drain the raisins through a sieve and squeeze out excess liquid with your hands. Combine with the chopped walnuts, pine nuts, dark chocolate, 60g sugar, lemon zest, and 30g melted butter. Mix well — the filling should hold together when pressed but not be wet or runny.

Butter a 24cm round springform or cake tin. On a lightly floured surface, roll the cold dough into a rectangle roughly 45 × 35cm, about 4mm thick.

Spread the filling evenly over the dough, leaving a 2cm border on all edges. Working from the long side, roll the dough into a tight log, pinching the seam firmly closed.

Coil the log into the prepared tin starting from the outside edge, pressing gently so the coils sit snugly. Tuck the end under. Cover loosely with cling film and prove at room temperature for 45–60 minutes until visibly puffed.

Heat the oven to 175°C (350°F). Whisk the egg yolk with the 15ml milk and brush generously over the surface of the Gubana.

Bake on the middle rack for 40–45 minutes until deep golden brown. If the top colors too fast after 25 minutes, tent loosely with foil. The Gubana is done when a skewer inserted in the dough (not filling) comes out clean.

Cool in the tin for 20 minutes, then unmould onto a rack. Serve at room temperature, cut in wedges. Some Friulians pour a small splash of grappa directly onto the cut face of each slice just before serving.