• In a large bowl, combine the flour, dry yeast, salt, sugar and vanilla.
• Add the milk, water and eggs, knead the dough thoroughly. (You may need a bit less or more water than called for. The amount of moisture determines how much more you need to add). Cover with a clean kitchen towel and allow it to rest for one hour to double in size.
• Roll the dough into a rectangle ½ inch / about 1 cm thick over a floured surface.
• Message the butter until it is just pliable and not soft.
• Smear the butter over half of the rectangle. Fold the unbuttered section over and seal the edges.
• Flour your rolling pin and roll the dough. The butter should be pliable enough to roll smoothly with the dough. Fold the dough like folding a letter and freeze for 20 minutes.
• Remove the dough from the freezer and start rolling it one more time to a rectangle, our goal is to diffuse the butter with the dough while both are cold; this will create the layers in the croissant while baking. Continue rolling and diffusing; one more time fold the dough like folding a letter and freeze it for another 20 minutes.
• Remove it from the freezer and roll and diffuse for the last time. Fold like a letter, cover with plastic wrap and refrigerate overnight or for a minimum of 7 hours.

To shape the croissant:

• Roll the dough into a large rectangle 11/4 cm/ ½ inch thick.
• Using a pizza wheel or a sharp knife, trim the edges of the dough.
• Divide therectangle into equal triangles. Spread 1 tablespoon of the zaatar paste onto the center of each triangle
• Take the bottom of the triangle at its widest part, using your hands, tightly roll it into a crescent shape.
• Place the croissant into a pre-lined baking tray, keeping 2.5 cm/1 inch space between one another.
• Brush the top of the croissant with the beaten egg and sprinkle some sesame seeds down the center of each croissant. Set aside for 40 minutes to double in size.
• Bake in a preheated oven to, 180 °C/350°F, to a golden brown color. Enjoy!