"Gubana" from The Italian Baker???
Has anyone ever made "Gubana" from "The Italian Baker" by Carol Field? It sounds so wonderful, I would like to make it for Easter this year - very nutty and buttery.
I'm particularly wondering about her interesting suggestion to do the first rise with the butter simply set on top of the kneaded dough, and then working it in before shaping. Would this method also work with a babka recipe? I find that my very buttery babka dough rises so slowly.
Just wondering if anyone has any general advice or tips.