10/28/2026
Save this recipe 🤍 Zaatar Honey Buns
For the dough
* 500 g all-purpose flour, +125 g for the second addition
* 240 g warm water
* 240 g warm whole milk
* 10 g instant yeast
* 25 g sugar
* 9 g salt
* 100 g olive oil
* 15 g milk powder (I use Nido)
For the filling
Choose one:
* Labneh: 250 g labneh, well drained
* Cream cheese: 250 g cream cheese, softened
For the za’atar coating
* 1 egg
* 60 g milk or heavy cream
* 70 g za’atar, or as needed
To finish
* 30–45 g honey, or to taste
* 15 g olive oil
1. Mix yeast & warm water. Sit for 10 min.
2. Make the starter dough. Combine 250g flour, activated yeast, warm milk, sugar, and salt. Mix until smooth.
3. Finish the dough. Add the remaining 250 g flour, milk powder, and olive oil. Knead until soft, elastic, and smooth.
4. Add the additional 125 g flour gradually, only as needed, until the dough is soft and slightly tacky rather than dry.
5. First rise. Cover rise for 60–90 minutes, or until doubled.
6. Prepare the filling. Mix the softened cream cheese until smooth, or stir the thick labneh until creamy.
7. Shape. Divide the dough into 16–20 equal portions. Flatten each portion, add approximately 12–15 g filling, and seal tightly. Place seam-side down.
8. Prepare the coating. Whisk the egg and milk together. Dip each sealed bun lightly into the mixture, then coat generously with za’atar.
9. Second rise. Arrange on a lined baking tray with space between each bun. Cover and let rest for 20–30 minutes.
10. Bake. Bake at 180°C (355°F) for approximately 18–24 minutes, until golden and cooked through. Baking time will depend on bun size and your oven.
11. Finish. Whisk the honey and olive oil together until combined. Drizzle lightly over the za’atar buns as soon as they come out of the oven, while still warm.
Awafee 💗
