Gubana

Combine flour, sugar, yeast and salt in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to flour mixture. Use a flat-bladed knife to mix until dough almost comes together.

Turn dough onto a floured surface. Knead for 10 minutes, or until smooth and elastic. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours (dough will rise slightly).

Make filling: Place raisins into a bowl. Heat marsala in a saucepan over low heat until warm. Pour over raisins. Set aside for 1 hour. Process walnuts, hazelnuts and pine nuts until finely chopped. Transfer to a bowl. Add orange rind, chocolate, raisins and liquid to nut mixture. Stir until well combined. Grease a 20cm (base) springform pan.

Turn dough onto a lightly floured surface. Knead until smooth. Roll out to a 30cm x 50cm rectangle. Spread filling evenly over dough, leaving a 2cm border around edges. Starting from one of the longer sides, roll up like a Swiss roll. Use your hands to gently roll log out to form a 70cm-long log. Place log into cake pan and coil into a snail shape. Cover with plastic wrap and set aside for 30 minutes. Preheat oven to 170°C.

Brush gubana with egg. Bake for 1 hour, or until cooked through (you may need to cover with foil after 30 minutes if it starts to brown too much).

Make icing: Combine icing sugar, water and food colouring. Drizzle over warm gubana. Cut into wedges. Serve.