From Grandma's kitchen: the ultimate sweet Kubaneh bread recipe

This sweet Shabbat morning Kubaneh fills the home with amazing aromas, resulting in a bread as airy as clouds
Limor Ozeri|
At the onset of the war, I couldn't breathe. The anxiety, worry and unbearable heartache. Suddenly, I found solace in making Kubaneh bread from my late Grandma Ruma's recipe, a dish I hadn't prepared for years.
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This wasn't just any Kubaneh; it was the sweet Shabbat morning Kubaneh that fills the home with amazing aromas, resulting in a bread as airy as clouds.
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קובנה מתוקה
קובנה מתוקה
Grandma Ruma's sweet Kubaneh bread
(Photo: Limor Ozeri)
We used to eat Grandma's Kubaneh with honey, but my kids prefer it with spicy tomato sauce and a hard-boiled egg.
Ingredients (serves 4):
  • 2.2 pounds (about 1 kg) of white flour
  • 4 tablespoons of sugar
  • 1 tablespoon of salt
  • 2 tablespoons of yeast
  • 1 egg
  • 3.5 cups (about 830 mL) of lukewarm water
For the sweet glaze:
  • 1/4 cup (about 60 mL) of vegetable oil
  • 2 tablespoons of sugar
  • 3 tablespoons of honey
Instructions:
  1. Place the flour in a bowl, making two wells - add yeast to the right and cover, and salt to the left and cover.
  2. Add the egg and sugar, mixing well. Gradually add the water while mixing. Knead for about 10 minutes (using a dough hook if available).
  3. Grease the dough, cover, and let it rise for about an hour until it doubles in size.
  4. Take a piece of dough, generously spread melted butter or margarine on both sides, and stretch it with your hands. Roll the dough and place it in a pot. You can create two layers.
  5. Prepare the sweet glaze by mixing oil, sugar, and honey in a bowl, then spread it at the bottom of the pot.
  6. Bake in an oven preheated to 356°F (about 180°C) overnight. Remove and invert onto a plate.
Limor Ozeri is a food blogger with a passion for cooking in a variety of colors and flavors; by day, she runs a law firm, and by evening, she can't stay out of the kitchen.
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