Go Back
Kubaneh (Yemenite Brown Butter Bread) bread on a wooden cutting board with butter, apricot jam and coffee
Print

Kubaneh (Yemenite Brown Butter Bread)

This traditional yeast bread from Yemen was made popular amongst the Yemenite Jewish community who brought the bread to Israel. It's traditionally prepared for ShabbatKubaneh is layers with brown butter that adds a nutty richness and makes it light and fluffy like a croissant.
Servings 8 servings

Ingredients

  • 12 tbsp unsalted butter, divided
  • 1 egg large
  • 1 cup whole milk warmed
  • 1 pkg instant yeast
  • 1 tbsp sugar
  • 3 cups all purpose flour
  • 1½ tsp table salt
  • 1 tsp nigella seeds

Instructions

  • In small frying pan, melt butter over medium heat and cook until amber browned, swirling the pan occasionally. Immediately remove from heat and pour into heat-safe bowl.
  • In large bowl, mix together the egg, milk, 3 tablespoons brown butter, yeast and sugar until combined. Add the salt and nigella seeds. Gradually add the flour, one cup at a time, stirring with each addition.
  • Turn the dough onto a lightly floured surface and knead for 7 to 10 minutes. Clean out the bowl and pour remaining oil in bowl and grease the bowl. Add the dough, flipping to coat with oil. Cover with a clean kitchen towel or plastic wrap and place in a warm place to rise for 1 ½ hours.
  • Grease a springform pan with 1 tablespoon of brown butter.
  • Divide dough into 4 equal balls. Reserve 2 tablespoons of brown butter for each dough ball and working one dough ball at a time, lightly grease countertop and hands with brown butter. Using palms of hands, stretch the dough ball into a thin rectangle, sprinkling more brown butter as needed to help stretch the dough until it's almost see through, approximately 12 x 20 inches. Drizzle remaining brown butter over dough and carefully roll up the dough lengthwise like a cinnamon roll, to form a long rope.
  • Cut the dough rope into 4 equal pieces and place in springform pan. Continue until all the dough is arranged. Cover with a clean kitchen towel or plastic wrap and place in a warm place to rise for 30 minutes. Note: After 20 minutes, pre-heat oven to 375 degrees Fahrenheit.
  • Bake for 35 to 40 minutes or until golden brown.
  • Cool for 15 minutes. Serve and enjoy with eggs, grated tomato salsa and zhoug.

Video