Gubana (Friulan Reinling)

Beat the yeast with a pinch of sugar, the warm milk and some flour to a thick paste (Dampfl) and keep warm. Cream the butter with the powdered sugar, vanilla sugar and salt and gradually add the yolks. When the dampfl has doubled in volume, add the butter and flour and beat to a silky dough. Let it rise again in a warm place. Then roll out into a square on a floured table. Spread the grated nuts on top, sprinkle sugar, pignoli, raisins, cookie crumbs, chocolate, aranzini, candied lemon peel and cinnamon. Sprinkle with rum and spread the butter flakes on top. Roll up the dough and shape the roll into a snail. Place in a pure well lined with butter. Let rise in a warm place until the gubana has doubled in size. Then brush with butter and bake in a preheated oven at 170 °C for about 1 hour.

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