1 Gubana

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12 portion(s)

Fruit Mince

  • 1 lemon, - rind and juice
  • 3 cloves, - whole
  • 1 Granny Smith Apple, - quartered
  • 100 g currants
  • 100 g sultanas
  • 100 g hazelnuts
  • 3 tbsp Grand Marnier
  • 120 g Rapadura Sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 150 g dark chocolate chips or pieces


  • 65 g Butter, - chopped
  • 250 g full cream milk
  • 1 1/2 tsp dry yeast
  • 85 g caster sugar
  • 420 g bakers flour
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

Recipe's preparation

    Fruit Mince
  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 (except choc chips).  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.

  5. Dough
  6. Place butter in TM bowl and melt  for 2 minutes, at 50°, on speed 1.

  7. Add milk and warm for 1 minute, at 90°, on speed 1.

  8. 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). 

  9. Assembly & Cooking
  10. Line or grease a 28cm round cake pan.  Preheat the oven to 170 (fan forced).


  11. When dough has doubled, roll it out into a 60 x 30cm rectangle.  (At this stage, if you want to make individual gubana, cut your dough into 8 squares and then fill and roll them as per the instructions for the bigger rectangle.)

  12. Spread the fruit mince over the rectangle, leaving a 2cm border the whole way around.  Sprinkle the choc chips over the dough.

  13. 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.)

  14. 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 (or approx. 30 minutes for individual gubana).  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.

Recipe adapted from Annabel Langbein - The Free Range Cook.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made this yesterday as an

    Submitted by suelenmc on 9. April 2012 - 14:23.

    I made this yesterday as an alternative to hot cross buns, to take as a dessert to a bbq.  Deceptively easy to make for such a stunning outcome.  Beautiful to look at and delicious to scoff down!

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