For the knead: dissolve the yeast with 1 tablespoon of sugar in 1/4 cup of warm milk.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| GUBANA INGREDIENTS: |
| FOR THE MASS :: 2 tablespoons of dark rum. | For the filling :: 3/4 cup raisas 6 plums without pepas, cut 6 dry figs, cut 2 ounces of dark rum 3/4 cup walnuts of the pinonera, cut finely 3/4 cup walnut , they cut finely 1/2 cup the hazelnuts, cut roughly 1/2 cup the almonds, cut finely 3 tablespoons semi – sweet chocolate 1 tablespoon fruit carameladas 4 tablespoons cookie cookies loom crumbled 4 tablespoons of sugar 4 tablespoons Derretid butter 1 teaspoon of vanilla pellizco of salt 2 beaten eggs slightly. |
| ADDITIONAL CHARACTERISTICS: Average cost, |
GUBANA INGREDIENTS:
2. Combine the yolks, butter, and the remaining sugar in the shields of a shelf mixer.
3. Beat with the average placement until well mixed.
4. Continuing to beat, add 3 cups of the flour, then add the lemon peel, salt, rum, and yeast.
5. Gradually mix the other 1/2 cup of milk until the knead is smooth.
6. Put the kneading outside on floured surface and knead for 5 – 7 minutes.
7. Transfer the knead to a large shield, cover with a kitchen towel, and place in a warm place until it is folded in size, 1 – 2 hours.
8. For filling:
9. Combine the raisins, plums, figs, and the rum in a large shield and letting soften for 1 hour, then mixing all nuts, chocolate, caramelized fruits, cookies, 3 tablespoons of sugar, the sugar, the butter, vanilla, and salt.
10. preheat oven to 375º.
11. Use the knead on a floured surface until a 12 x 16 rectangle is brushing the edges with a beaten egg.
12. Spread the filling on the knead, avoiding edges.
13. Working from the long side, winding the kneading like a queen arm and curling in a spiral.
14. Put on a baking can, cover with a kitchen towel, and leave for 30 minutes.
15. Brush with egg, sprinkle the sugar with 1 tablespoon, and cook to gold, approximately 50 minutes.
