Okay, weird name, I know. The whole time I was adapting this recipe I kept singing "At the Gopa, Gopa Gubana" and cracking myself up. I'm easily amused, what can I say.
I wanted to try this out because (a) it had chocolate chips in it and (b) if I made another batch of hot cross buns I was going to go slightly loopy.
This is sensational when it's still warm (I must say though - it's better fully cooked... I pulled it out too early and had to put it back in to cook through properly). After it was properly cooked, it was delicious - though be warned, a little bit goes a long way. I'm planning on serving slices of it tonight with some brandy cream sauce on the side, which should go down a treat.
I've got plans to try this again tomorrow but I think I'll make smaller ones and set them into a baking tray together, rather than do another big one. The big one really is quite large, so if you don't have a crowd around to help devour it I think small ones would be a better option - some for now, some to freeze for later.
Try it out, you won't be sorry!
(Sweet Italian Easter Bread - Adapted from Annabel Langbein)
* 1 lemon - rind and juice
* 3 whole cloves
* 1 granny smith apple - quartered
* 100g currants
* 100g sultanas
* 120g rapadura sugar
* 3 tbsp Grand Marnier
* 100g hazelnuts
* 1 tsp ground cinnamon
* 1 tsp ground nutmeg
* 150g chocolate chips
* 65g butter
* 250g full cream milk
* 1 & 1/2 tsp yeast
* 85g caster sugar
* 420g bakers flour
* 1/2 tsp salt
* 1/2 tsp ground cinnamon
* 1/2 tsp ground cinnamon
1. Place lemon rind and whole cloves into TMX bowl and grate for 20 seconds on speed 8.
2. Add apple and nuts. Lock the lid and turbo the mixture 2-3 times.
3. Add all other fruit mince ingredients. Mix together for 3 seconds, on reverse, on speed 3. Scrape down the sides of the bowl.
4. Cook the mixture for 10 minutes, at 100°, on reverse, on speed 1.
Set aside in a bowl, cover and leave out overnight.
1. Place butter in TM bowl and melt for 2 minutes, at 50°, on speed 1.
2. Add milk and warm for 1 minute, at 90°, on speed 1.
3. Add remaining dough ingredients and mix for 5 seconds on speed 7. Lock the lid and knead for 3 minutes.
Turn the dough out into a silicon mat and leave to rise somewhere warm for 40-60 minutes (or until doubled in size).
Assembly & Cooking:-
2. When dough has doubled, roll it out into a 60 x 30cm rectangle.
3. Spread the fruit mince over the rectangle, leaving a 2cm border the whole way around. Sprinkle the choc chips over the dough.
4. Roll the dough up along the longest edge to create a long sausage shape. Form into a scroll and place into tin. (At this point, I found it easier to place the sausage onto a piece of baking and form the scroll on there, as it was easier then to just lift it into the tin.)
5. Cover the tin with a clean, damp teatowel and leave to rise in a warm place for a further 40 minutes (until almost doubled in size).
Bake for 45 minutes. Dust with icing sugar and serve.
I really love the stickiness of hot cross buns, so I brushed the gubana with a sugar syrup when it was hot out of the oven before dusting it was icing sugar. Simply place 2 tbsp of water with 2 tbsp sugar in the Thermomix, cook for 2 minutes at 100° on speed 4 (as per hot cross buns). Brush the buns with the syrup, while both are still hot.
Please bring some with you on Friday night! Please!ReplyDelete
If you promise an endless stream of tea, then yes.ReplyDelete
Hi, Brooke! Just discovered your wonderful blog. I think I'm going to have to prolong Easter and bake this cake, it looks amazing!ReplyDelete
Vivienne - so glad to have you with us! It's worth trying, trust me. I was a bit over it towards the end of Easter, so I cut it up and put the leftovers in a springform with some eggs, milk and sugar - Gubana Bread & Butter pudding. Sensational!!!ReplyDelete