Kubaneh is a Yemenite pull apart bread traditionally baked overnight and served on Shabbat morning with hard boiled eggs and grated tomatoes and sometimes spicy schug. It is an enriched yeast bread akin to brioche, but with a firmer texture.
It is best to make this in a special kubaneh pot as seen in the video, but you can also use any deep round pot that can cook in the oven covered. You can bake the bread in about 45 minutes at 350°F, but you will miss out on the full experience.
It is always best to use a scale and weights when baking, but we included cup measurements for those that don’t have that option.
Ingredients
Servings 16 rolls
For dough:
- ½ cup 130ml water
- 1 tablespoon 8g instant dry yeast
- 2 large eggs
- 3 egg yolks
- 4 ½ cups 550g all-purpose flour
- ½ cup 75g sugar
- 2 teaspoons 12g salt
- 2 ½ cups 60ml olive oil
For shaping:
- 1 cup 250g melted butter
Nutritional Facts
Nutrition Facts
Kubaneh
Amount per Serving
Calories
572
% Daily Value*
Fat
47
g
72
%
Saturated Fat
13
g
81
%
Trans Fat
0.5
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
28
g
Cholesterol
87
mg
29
%
Sodium
393
mg
17
%
Potassium
55
mg
2
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
433
IU
9
%
Vitamin C
0.001
mg
0
%
Calcium
17
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a mixer with a hook attachment, combine water, yeast, eggs, egg yolks, flour, sugar, salt and olive oil. Knead for about 7-10 minutes until the dough is smooth, strong and elastic. Remove from the mixer bowl, and place in a lightly greased bowl. Cover, and let proof for 60 minutes.
- Divide dough into 8 even pieces. Shape each piece into a ball and place on a large plate or tray. Grease the tops of the dough pieces. Let rest uncovered for 10-15 minutes.
- Using melted butter, grease the inside of the kubaneh pot including the lid. Grease the work surface slightly and place a piece of parchment paper over top. Butter the paper slightly and start stretching the first piece of dough out. Use more melted butter as needed. The dough should be approx the size of the paper, very very thinly stretched. If it tears a bit – that's ok, don't worry about it. Brush some more butter on the dough, then fold both sides in. Now, roll the dough from the bottom up like a roulade. Using a sharp knife, cut the roulade in the middle – now you have 2 roulades.
- Place both roulades, cut side up in the kubaneh pan. Repeat with all pieces of dough until you've used all of your dough and the pot is packed. If you have any leftover butter, pour it on the unbaked kubaneh.
- Cover the pot with the lid and place in the fridge until you're going to sleep.
- Before going to sleep, set the oven to 212°F degrees (100°C), and place the kubaneh in the preheated oven for 10-12 hours.
- The next morning, take the kubaneh out of the oven, and carefully flip on to a serving plate. Serve and enjoy.
