Kubaneh (Jewish Yemeni Bread)
"Kubaneh is an amazing Jewish Yemeni pull-apart bread consisting of multi-layered rolls laminated with butter and nigella seeds...."
INGREDIENTS
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Yeast Version
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450g bread flour (scant 3 1/2 cups)
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40g sugar (3 Tbsp)
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9g instant yeast (1 Tbsp)
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8g salt (1 1/2 tsp)
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225g water (scant 1 cup)
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1 egg and 1 egg white (reserve the yolk for the egg wash)
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To pour over the dough after mixing
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1 Tbsp of oil
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To laminate into the dough after the first rise
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57g softened unsalted butter (4 Tbsp)
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2 Tbsp of nigella seeds
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To brush on the dough before baking
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1 egg yolk beaten with 1 Tbsp water
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Sourdough Version
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Sweet Stiff Starter
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100g bread flour (3/4 cup)
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60g sourdough starter (1/4 cup)
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50g water (3 Tbsp)
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30g sugar (2 Tbsp)
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Final Dough
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400g bread flour (3 cups)
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25g sugar (2 Tbsp)
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8g salt (1 1/2 tsp)
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240g sweet stiff starter (from above)
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225g water (scant 1 cup)
•
1 egg and 1 egg white (reserve the yolk for the egg wash)
•
To pour over the dough after mixing
•
1 Tbsp of oil
•
To laminate into the dough after the first rise
•
57g unsalted butter (4 Tbsp)
•
2 Tbsp of nigella seeds
•
To brush on the dough before baking
•
1 egg yolk beaten with 1 Tbsp water
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