📝 About This Recipe
Originating from the Jewish community of Yemen, Kubaneh is a buttery, pull-apart bread traditionally baked at a low temperature overnight to be served on Shabbat morning. This mahogany-hued loaf features a soft, brioche-like interior with a caramelized crust that develops through a slow, magical transformation in the oven. It is more than just bread; it is a centerpiece of Mizrahi hospitality, filling the home with an intoxicating aroma of toasted flour and clarified butter.
🥗 Ingredients
The Dough
- 1 kg High-protein bread flour (sifted)
- 1 tablespoon Instant dry yeast
- 1/4 cup Granulated sugar (helps with browning)
- 1 tablespoon Fine sea salt
- 2.5 to 3 cups Lukewarm water (added gradually)
The Lamination (The Fat)
- 200 grams Unsalted butter or Margarine (very soft, at room temperature)
- 2 tablespoons Neutral oil (for greasing the work surface)
Traditional Accompaniments
- 4-6 pieces Whole eggs (in their shells, to be baked with the bread)
- 3 large Fresh tomatoes (grated for the dipping sauce)
- 2 tablespoons Zhug (Yemenite hot sauce) (for serving)
- 1 pinch Kosher salt (for the tomatoes)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, whisk together the bread flour, yeast, and sugar. Gradually add the lukewarm water while mixing on low speed.
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2
Add the salt and continue to knead for 8-10 minutes. The dough should be very soft, slightly sticky, and highly elastic. If it's too dry, add water a tablespoon at a time.
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3
Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm, draft-free spot for about 1.5 to 2 hours, or until doubled in size.
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4
Punch down the dough to release air. Divide the dough into 8 equal-sized balls. Let them rest on a lightly oiled surface for another 15 minutes to relax the gluten.
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5
Generously grease a traditional deep Kubaneh pot (or a 10-inch Dutch oven) with butter. Ensure the sides are well-coated.
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6
Lightly oil your work surface. Take one dough ball and stretch it with your hands into a very thin, translucent rectangle. It’s okay if there are small tears.
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7
Spread about 1 tablespoon of softened butter over the entire surface of the stretched dough. Fold the rectangle into thirds like a letter, then roll it up tightly into a rose-like spiral.
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8
Cut the spiral in half crosswise and place both halves cut-side down into the prepared pot. Repeat with the remaining dough balls, arranging them snugly in the pot.
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9
Cover the pot and let the rolls rise for another 45-60 minutes until they have expanded and are touching each other.
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10
If using eggs, wash the shells thoroughly and nestle them gently on top of the dough. Cover the pot with its heavy lid.
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11
Preheat your oven to 215°F (100°C). Place the pot in the oven and bake for 8 to 10 hours (overnight). The low heat slowly caramelizes the sugars in the flour and butter.
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12
In the morning, remove the pot. The bread should be deep golden brown. Let it rest for 10 minutes before carefully inverting it onto a large platter.
💡 Chef's Tips
For the best texture, use a high-protein bread flour rather than all-purpose flour to support the heavy butter lamination. Ensure your butter is truly soft (pomade consistency) so it spreads easily without tearing the thin dough. If you don't have a Kubaneh pot, a heavy cast-iron Dutch oven with a tight-fitting lid works perfectly. Never skip the 'windowpane' test; the dough must be elastic enough to stretch thin without breaking to create those signature layers. If you are short on time, you can bake it at 350°F (175°C) for 45-50 minutes, but you will miss the deep caramelized flavor of the overnight method.
🍽️ Serving Suggestions
Serve warm with 'Reesak'—freshly grated tomatoes seasoned with salt and a drizzle of olive oil. Add a generous dollop of Zhug (Yemenite cilantro-chili paste) for a spicy kick that cuts through the rich butter. Peel the 'overnight eggs' (Haminados) that baked on top; they will have a creamy, brown yolk and a nutty flavor. Pair with a hot cup of Nana (mint) tea or black coffee to balance the richness of the bread. Use leftovers (if any!) to make the most decadent French toast you've ever tasted.