Little za’atar buns

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Nutrition Facts

Little za’atar buns

Amount Per Serving

Calories 339 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Sodium 198mg9%

Potassium 101mg3%

Carbohydrates 44g15%

Fiber 3g13%

Sugar 2g2%

Protein 7g14%

Vitamin A 34IU1%

Vitamin C 1mg1%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Perfect for breakfast or an afternoon snack.

Prep Time30

Cook Time30

Bun proving time:1 30

Total Time2 30

Course: Breakfast, Snack

Cuisine: Mediterranean

Servings: buns

Calories: 339kcal

Author: Georgina Hayden

Equipment

Jug
Large mixing bowl
23cm square cake tin

Ingredients

1 tbsp caster sugar
1 sachet of fast-action dried yeast
500 g strong white bread flour plus extra for dusting
¾ tsp fine sea salt
125 ml extra virgin olive oil plus extra for greasing
6 tbsp za'atar
½ tsp pul biber

Method

Add the sugar and yeast to a jug and whisk in 275ml of warm water, then leave to one side for a couple of minutes. Place the flour in a large mixing bowl and whisk in the salt, then make a well in the centre. Mix in the yeast water and 25ml of the extra virgin olive oil until well combined – add more water if needed; you want a moist dough, it shouldn’t be too dry.
Transfer the dough to a flour-dusted surface and knead for around eight to 10 minutes, until smooth and elastic. Wash and dry the mixing bowl, then lightly oil it. Return it to the bowl, drizzle with a little more oil and leave to prove for around one to one-and-a-half hours (this will depend on how warm your kitchen is), until doubled in size.
When the dough has risen, turn it out onto a clean surface, knock it back and roll into a rectangle about 26 x 40cm. Brush over a layer of olive oil and evenly sprinkle over the za’atar and pul biber, leaving a one centimetre border around the edges. Pat the spice mixture gently into the dough with the back of a tablespoon. Starting with a short side, roll the dough up as tightly as you can. Trim off the uneven excess bits at the end. Slice the dough into nine pieces.
Pour enough oil to just cover the base of a 23cm square cake tin and pop in the slices, swirl facing up. Cover and leave to one side for a second prove to double in size, about 30 minutes. Meanwhile, preheat the oven to 200°C/fan 180°C/gas mark 6. When the buns have roughly doubled in size, bake for 25–30 minutes, until golden. As soon as they come out of the oven, drizzle over the remaining olive oil and leave to absorb in the tin for 10 minutes before serving.

Nutrition