Kubaneh: Caramelized Spiral Bread
A stunning Shabbat breakfast of spiral-rolled dough layered with butter and brown sugar, baked overnight until golden and caramelized. Serve warm with a runny egg in the center and za'atar.
- Total time
- 48 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 2.5 cups all-purpose flour
- ¾ cup warm water
- ½ teaspoon salt
- 5 tablespoons unsalted butter, melted, divided
- ⅓ cup brown sugar
- 2 whole large eggs
- 1 tablespoon za'atar or dukkah (optional)
Instructions
- 1
Pour 2.5 cups flour into a large mixing bowl, then add 0.75 cup warm water and 0.5 teaspoon salt. Stir with a wooden spoon until a shaggy dough forms with no dry flour visible, about 2 minutes.
- 2
Knead the dough inside the bowl by pushing it away from you with the heel of your hand, folding it back toward you, rotating the bowl a quarter turn, and repeating for 5 minutes until it feels smooth and slightly elastic.
- 3
Cover the bowl with a clean damp kitchen towel and let it rest at room temperature for 15 minutes so the gluten relaxes and the dough becomes easier to stretch.
- 4
Brush a 9-inch round cake pan with 0.5 tablespoon of the melted butter, coating the bottom and sides evenly.
- 5
Pour the rested dough onto a lightly oiled countertop and stretch it gently with your fingertips into a thin rectangle about 12 inches long and 8 inches wide, working from the center outward.
- 6
Brush the entire surface of the dough rectangle with 2 tablespoons of melted butter using a pastry brush, leaving a 0.5-inch border on all edges dry.
- 7
Sprinkle 0.33 cup brown sugar evenly across the buttered dough, using your fingers to distribute it so no patches are bare.
- 8
Starting at the long edge closest to you, roll the dough tightly toward the far edge, like rolling a towel, pressing gently as you go so the spiral stays compact.
- 9
Coil the rolled dough into a tight spiral, tucking the end underneath, and place it seam-side down in the buttered cake pan.
- 10
Brush the top of the coiled dough with the remaining 2.5 tablespoons melted butter, making sure the entire surface glistens.
- 11
Cover the pan loosely with plastic wrap and let it sit at room temperature overnight (or at least 8 hours) so the dough rises slightly and the butter and sugar caramelize in the oven.
- 12
Preheat the oven to 350°F and wait until the indicator light or beep signals the oven has finished heating, about 10 minutes.
- 13
Place the kubaneh pan into the preheated oven and bake uncovered for 25–30 minutes until the top is deep golden brown and the butter-sugar mixture is bubbling at the edges.
- 14
Remove the pan from the oven using oven mitts and set it on a heatproof surface to cool for 3 minutes.
- 15
Make two small wells in the top of the kubaneh by pushing your thumb gently into the dough, creating a space about the size of an egg yolk in the center and one at the edge.
- 16
Crack one egg into each well, letting the yolk settle into the depression and allowing the white to spread slightly across the surface.
- 17
Return the pan to the oven for 4–5 minutes until the egg whites turn opaque and set but the yolks remain runny, checking after 3 minutes.
- 18
Remove the kubaneh from the oven and sprinkle 1 tablespoon za'atar or dukkah over the top if desired, then serve immediately while the bread is warm and the eggs are still soft.
Tools you’ll need
- large mixing bowl
- wooden spoon
- 9-inch round cake pan
- pastry brush
- plastic wrap
- oven mitts
- heatproof surface
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