Description
These Za’atar Buns are soft, aromatic, and packed with the zesty, herbal flavor of za’atar spice blend. Featuring a tender, fluffy dough infused with olive oil and topped with sesame seeds, these freshly baked buns make a perfect snack or accompaniment to Middle Eastern dishes. Easy to prepare and ideal for serving warm or at room temperature with labneh, feta cheese, and fresh tomatoes.
Ingredients
Scale
Dough Ingredients
- 800g plain flour (may need up to 1kg, depending on humidity)
- 25g caster sugar
- 2 tsp salt
- 21g (3 sachets) easy-bake yeast or 45g fresh yeast
- 100g butter, melted
- 400ml warm milk
- 2 eggs
Filling and Topping
- 150ml olive oil
- 175g za’atar
- 1 egg, beaten (for egg wash)
- 50g sesame seeds
Instructions
- Prepare the Dough: In a large bowl, combine the flour, caster sugar, salt, and yeast to create the dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, warm milk, and eggs until well combined.
- Combine Mixtures: Gradually stir the wet ingredients into the dry mixture, mixing until a cohesive dough forms.
- Knead the Dough: Knead the dough by hand or using a dough hook on low speed until it becomes smooth and springy. Add extra flour as needed to prevent stickiness, but avoid adding too much to keep the dough tender.
- First Rise: Shape the dough into a ball, place it in an oiled bowl, cover with cling film, and let it rise in a warm location for about 25 minutes or until slightly puffed.
- Roll Out Dough: Lightly flour a clean work surface and roll the risen dough into a rectangle approximately 50 by 25 cm.
- Prepare Za’atar Filling: Mix the olive oil and za’atar in a small bowl until combined, then spread this mixture evenly across the rolled-out dough.
- Form the Roll: Starting at the long edge, tightly roll the dough into a log shape resembling a large sausage.
- Slice the Rolls: Cut the dough log into 2 cm thick slices, yielding about 20 individual rounds.
- Arrange in Tin: Place the slices cut-side up in a 33 x 22 cm roasting tin lined with baking parchment, making sure to leave some space between each for rising.
- Egg Wash and Sesame: Brush the tops of each bun with the beaten egg, then sprinkle ample sesame seeds over the tops for a nutty crunch.
- Second Rise: Cover the tray loosely and let the buns rise for an additional 15 minutes until puffed and airy.
- Preheat Oven: Preheat your oven to 210°C (410°F), or gas mark 6½, to ensure optimal baking temperature.
- Bake the Buns: Bake the buns for 20 to 25 minutes until they turn golden brown and puffed, indicating they are fully cooked.
- Cool Slightly: Remove the buns from the oven and allow them to cool slightly in the tin before transferring to a wire rack.
- Serve: Serve the za’atar buns warm or at room temperature alongside fresh tomatoes, labneh, and feta cheese for a delicious Middle Eastern inspired treat.
Notes
- Adjust flour quantity based on humidity and dough stickiness; dough should be soft but manageable.
- Use warm milk to activate the yeast effectively but not so hot as to kill it.
- For extra flavor, homemade za’atar spice blend can be used if commercial za’atar is unavailable.
- Ensure buns have space to rise in the tray to avoid merging during baking.
- Store leftover buns in an airtight container; they are best enjoyed fresh but can be reheated gently.
