Gubana

Method

Warm the milk and dissolve the fresh yeast with a pinch of sugar. Mix flour and salt, then create a well and add the yeast mixture, eggs, butter, remaining sugar, and vanilla extract. Knead for 10 minutes until the dough is soft and elastic, then leave to rise for 1.5 hours until doubled. Meanwhile, soak raisins in rum for 30 minutes, then combine with candied peel, walnuts, pine nuts, and honey. Roll the dough into a large rectangle, spread the filling evenly, then roll tightly and coil into a spiral loaf tin. Cover and prove for 1 hour. Brush with egg wash and bake at 190°C for 35-40 minutes until golden brown and hollow-sounding when tapped. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.