Kubaneh
Delight your taste buds with Kubaneh, the ultimate slow-baked Yemenite pull-apart bread that's as rich in flavor as it is steeped in tradition. This indulgent bread is made with a buttery, tender dough enriched with eggs and a touch of sweetness, creating a pillowy texture that melts in your mouth. The magic happens overnight as Kubaneh bakes low and slow, filling your kitchen with an irresistible aroma and developing its signature golden crust. The dough is layered with softened butter, rolled, and shaped into mesmerizing coils, making every bite luxuriously flaky. Whether baked in a traditional pot, an oven-safe pan, or even a slow cooker, Kubaneh is the perfect centerpiece for a special brunch, paired with spreads like honey, tahini, or jam. With its unique combination of ease and decadence, this recipe brings the comfort of homemade bread to new levels.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Sugar
- 10 grams Salt
- 7 grams Instant yeast
- 240 milliliters Water (warm)
- 2 large Eggs
- 50 grams Unsalted butter (softened, for dough)
- 100 grams Unsalted butter (softened, for layering)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
Make a well in the center and add the warm water, eggs, and softened butter. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook for about 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Once risen, punch down the dough and divide it into 8 equal portions.
Roll each portion into a ball, then flatten each ball into a thin, rectangular sheet (about the size of your hand). Spread a generous layer of softened butter (from the layering butter) over the entire surface of the dough.
Roll the sheet of dough into a tight cylinder, tuck the ends under, and shape it into a round coil. Repeat with the remaining dough portions.
Arrange the rolled coils snugly in a buttered, oven-safe pot or traditional Kubaneh pan, starting from the center and spiraling outward. Brush the tops with any remaining softened butter.
Cover the pot or pan tightly with a lid or aluminum foil. Let the dough rest again for 1 hour to rise slightly.
Place the pan in a preheated oven at 100°C (212°F) or the lowest oven setting, and bake overnight for approximately 10-12 hours.
Alternatively, you can cook the Kubaneh in a slow cooker set to low, lining the cooker with parchment paper to prevent sticking, for the same duration.
When ready, the Kubaneh should be golden brown, soft, and pull apart easily. Turn the bread out onto a serving plate and serve warm with your preferred spreads or accompaniments.
Nutrition Facts
Calories |
3273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 4096 mg | 178% | |
| Total Carbohydrate | 435.1 g | 158% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 51.4 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 160 mg | 12% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
