Description
Flaky, buttery croissants filled with savory zaatar, offering crisp layers and an earthy, herby flavor perfect for breakfast or brunch.
Ingredients
- 13.5 ounces European-style butter, very cold
- 1 3/4 cups whole milk
- 1 1/2 tablespoons instant yeast
- 4 1/2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons kosher salt
- 1 large egg
- 1 teaspoon water
- 1/4 cup zaatar
- 2 teaspoons extra virgin olive oil
Instructions
- Melt 3 tablespoons of the butter and warm it with the milk to 85 to 90°F.
- In a stand mixer bowl, whisk in the yeast, then add flour, sugar, and salt. Knead with a dough hook until smooth and no longer sticky.
- Cover and let the dough rest for 30 minutes. Shape into a 10 x 7-inch rectangle, wrap, and chill for 2 hours.
- Make the butter block by pressing the remaining cold butter into an 8-inch square. Wrap and chill for at least 45 minutes.
- Place the chilled dough in the freezer for 30 minutes, then roll into a 17 x 8-inch rectangle. Place the butter block in the center, fold dough over it, and seal the seams.
- Roll into a 24 x 8-inch rectangle and fold in thirds like a letter. Wrap and chill for 30 minutes.
- Repeat the rolling and folding one more time, then chill the dough for 2 to 24 hours.
- Freeze dough for 30 minutes, then roll into an 18 x 16-inch rectangle. Cut into triangles.
- Mix zaatar with olive oil, reserving about 1 teaspoon of zaatar for topping. Add about 1/2 teaspoon filling to each triangle and roll into crescents.
- Place on parchment-lined baking sheets, cover loosely, and let rise until doubled, about 2 1/2 to 3 hours.
- Preheat oven to 425°F. Whisk egg with water and a pinch of salt for egg wash. Brush croissants, sprinkle with reserved zaatar, and bake one sheet at a time at 400°F for 8 to 12 minutes until deeply golden.
Notes
- European-style butter gives the best flaky layers due to its higher fat content.
- Keep the dough cold throughout lamination to prevent butter leakage.
- The dough can be chilled overnight after the second fold.
- Serve with labneh, tea, coffee, olives, or fresh vegetables.
- Baked croissants can be refrigerated for up to 3 days or frozen for up to 6 months.
- Prep Time: 7 hours 40 minutes
- Cook Time: 48 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern / French
Nutrition
- Serving Size: 1 croissant
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
