Za'atar Cheese Swirl Buns with Honey Drizzle

Method

1. Warm the milk in a small pan on low heat only until it feels lukewarm on your finger (about 37 °C). Pour it into a bowl, stir in the yeast and sugar and leave for 5 min to check it turns foamy.

   Add in this stepMilk 120 mlInstant dried yeast 1 tspSugar 2 tsp

   low heat

2. Add the flour, salt and dough olive oil, mix, then knead on the worktop for 8 min until the dough is soft, smooth and only slightly tacky.

   Add in this stepPlain (all-purpose) flour 200 gSalt ½ tspExtra virgin olive oil (for the dough) 2 tsp

3. Shape into a ball, return to the bowl, cover and leave somewhere warm for 1 h, until doubled.

4. Filling: mix the za'atar and filling oil into a spreadable paste. Keep the mozzarella as it is and crumble the feta finely.

   Add in this stepZa'atar 3 tbspExtra virgin olive oil (for the filling) 3 tbspGrated mozzarella 80 gFeta 60 g

5. On a very lightly floured worktop, roll the dough into a 30×20 cm rectangle about 4 mm thick. Spread the za'atar paste evenly, leaving a 1 cm strip bare along one long side, and scatter over both cheeses. Roll up tightly from the other long side and pinch the bare strip to seal.

6. Cut into slices about 4 cm wide with a sharp knife or thread (2 per serving). Arrange them cut side up, slightly apart, in a 18 cm tin lined with baking paper, cover and prove for 30 min, until puffy and touching. Preheat the oven meanwhile.

7. Brush the tops with beaten egg and sprinkle with sesame. Bake (oven) at 190 °C for 20 min, until deep golden on top with the cheese bubbling. If the tops brown too fast, cover loosely with foil.

   Add in this stepEgg (for glazing) 1Sesame seeds 1 tsp

   oven

8. Drizzle with honey straight out of the oven, let cool in the tin for 10 min, then pull apart. Best eaten warm.

   Add in this stepHoney 2 tsp