January 23, 2018 - 9:23am
KUBANA
Love this bread but I have a few questions for anyone out there who regularly bakes this delicacy. Nigella seeds in with flour at the beginning or sprinkled on during shaping? Butter, margarine or olive oil to enrich the dough during shaping? Saffron to colour the dough yellow or not? Bake hot & fast or cooler and more slowly with a lid? Enrich the dough with egg & butter or not? Egg wash to finish with a shine or not?
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the website I found led me to believe that this is one of those breads that every household has their own "special" recipe for.
It sounds like you've put some thought into the variables, so my suggestion would be to draw up a grid (or use a spreadsheet) and lay out a plan for various combinations of the things you suggested. Keep good notes on how each variation turns out and ultimately save the one you like best. It'll be "Kubana a la Bill" - your own "special recipe"
Let us know how you fare.
--Mike
like Mike says. When ever I need one I make more of an enriched Mexican Bollio with a bit of milk, egg ,sugar and butter - no saffron but I might now that I have some. Always egg wash. Not SD but that would be fine too. Glad to muddy the waters for you and lend a lessened understanding too:-)