Description
Pull-apart and monkey breads don’t have to be sweet! This simple homemade dough is dipped in za’atar (a delicious Middle Eastern herb mix) and baked in a muffin tin. Great served with labneh, olives, and fresh mint for brunch!
Ingredients
- ⅔ cup warm whole milk (110 degrees F (43 degrees C))
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 3 ¼ cups all-purpose flour, divided
- 2 tablespoons olive oil
- 2 tablespoons salted butter, melted
- 2 eggs
- ½ teaspoon fine sea salt
- cooking spray
- ½ cup za’atar, divided
- ⅓ cup olive oil
Instructions
- Combine warm milk
- yeast
- and sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand until mixture is foamy
- 5 to 10 minutes.
- Beat milk mixture on low speed. Add 1 cup flour
- beating just until combined. Add melted butter
- 2 tablespoons olive oil
- and 1/2 cup flour; beat until combined. Beat in eggs. Add remaining 1 3/4 cups flour and salt. Beat until a soft
- sticky dough forms.
- Spray a large bowl with cooking spray; add dough. Cover loosely and let rise until doubled in size
- about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Punch dough down gently. Pinch off 36 small pieces of dough and roll into balls.
- Whisk 6 tablespoons za’atar and 1/3 cup olive oil together in a bowl. Immerse dough balls in oil mixture to coat all sides. Arrange 3 dough balls in each muffin cup. Sprinkle remaining 2 tablespoons za’atar over dough.
- Cover muffin tin loosely with greased plastic wrap. Let rise until dough balls puff up over the rim of the tin
- about 25 minutes.
- Bake in the preheated oven until puffed up and golden
- about 25 minutes. Cool for 5 minutes in the pan. Lift out of the pan and cool briefly on a wire rack
- about 5 minutes more.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 2 hrs 20 mins
Servings: 12