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Dubai Chocolate Brioche Buns with Pistachio Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 24 reviews
  • Author: Lina
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Description

Dubai Chocolate Brioche Buns are light, fluffy, and buttery buns filled with a delicious pistachio kunafa filling and melted chocolate. These sweet brioche buns feature a crispy kataifi dough filling mixed with pistachio cream and tahini, topped with drizzled chocolate and crushed pistachios, making them an indulgent and visually stunning treat perfect for dessert or a special snack.

Ingredients

Scale

Sweet Brioche Dough:

  • ¾ cup (202 g) + 1 tablespoon warm milk, 110℉
  • 1 teaspoon (4 g) granulated sugar
  • 2¼ teaspoon (7 g) active dry yeast (1 package)
  • ⅓ cup (66.67 g) granulated sugar
  • 3 cups (360 g) bread flour
  • ¾ teaspoon (4.5 g) salt
  • 2 (36 g) egg yolks
  • 2 teaspoon (8 g) vanilla extract
  • 6 tablespoon (84 g) unsalted butter, softened

Filling:

  • 200 grams shredded kataifi dough
  • 4 tablespoon (56 g) unsalted butter
  • 200 grams pistachio cream
  • 2 tablespoon (30 g) tahini
  • ⅓ cup (58.33 g) semi-sweet chocolate, melted

Topping:

  • Melted chocolate
  • Pistachio cream, warmed for drizzling
  • Crushed pistachios

Instructions

  1. Activate Yeast: In a small bowl, combine the warm milk (¾ cup + 1 tablespoon), 1 teaspoon sugar, and yeast. Let it sit for about 5 minutes until it foams up, indicating the yeast is active.
  2. First Knead: In a stand mixer bowl, combine bread flour, salt, ⅓ cup sugar, egg yolks, vanilla extract, and the activated yeast mixture. Knead for at least 10 minutes until dough forms a ball and starts pulling away from the sides.
  3. Incorporate Butter: Slowly add softened butter tablespoon by tablespoon. Continue kneading for 12-15 minutes until dough is smooth, silky, tacky but not sticky, and passes the windowpane test.
  4. First Proof: Place the dough in a lightly oiled bowl, cover it, and let it rise for at least 1 hour in a warm place until doubled in size.
  5. Prepare Baking Sheets: Line two large baking sheets with parchment paper.
  6. Shape Buns: Punch down the dough and divide it into 10 equal pieces using a kitchen scale. Roll each piece into a smooth ball and place on the baking sheets, leaving space between each.
  7. Second Proof: Cover the buns lightly with plastic wrap and let them rise for 30-45 minutes until nearly doubled in size.
  8. Make Pistachio Kunafa Filling: While buns rise, preheat a large skillet over medium heat. Melt 4 tablespoons butter, add kataifi dough, and stir continuously for 10-15 minutes until the dough is golden brown and crispy. Transfer to a bowl, mix with pistachio cream and tahini, and set aside.
  9. Preheat Oven: Preheat the oven to 375℉ (190℃).
  10. Create Indents: Using a floured ⅓ cup measuring cup or small bowl, press an indent into the center of each bun. Brush the sides of each bun with egg wash.
  11. Prepare Chocolate: Melt the semi-sweet chocolate in 30-second microwave increments, stirring between, optionally adding a teaspoon of coconut oil to thin it.
  12. Fill Chocolate: Spoon about one teaspoon of melted chocolate into each bun indent without overfilling.
  13. Bake Buns: Bake for 15-20 minutes until golden brown, starting to check from 12 minutes based on your oven’s heat.
  14. Enlarge Indent: Once baked, use the back of a spoon to gently press down the centers to enlarge the indent to hold more filling, pushing melted chocolate and some bun center down.
  15. Fill with Kunafa: Spoon desired amount of pistachio kunafa filling into each indent, allowing it to dome over the top if desired. Use a 3 tablespoon cookie scoop for additional filling to pile on top if you like.
  16. Add Toppings: Melt more chocolate as before and warm pistachio cream for drizzling. Drizzle melted chocolate and pistachio cream over buns, and sprinkle with crushed pistachios as desired.
  17. Storage: Store the buns covered in an airtight container at room temperature for up to 2 days.

Notes

  • Use a kitchen scale for accurate measurements to ensure dough consistency, especially flour and milk.
  • Do not add extra flour during kneading; the dough will come together and be tacky but not sticky.
  • The windowpane test is essential to determine gluten development in the dough.
  • While melting chocolate, adding a teaspoon of coconut oil helps achieve a smooth, drizzling consistency.
  • Kneading time with butter is longer than typical dough to achieve brioche’s signature silkiness.
  • If buns are not staying indented after baking, gently press the center with a spoon to create space for filling.
  • Leftover filling can be repurposed for recipes such as Dubai Chocolate Bar Cups.

Find it online: https://linadinner.com/dubai-chocolate-brioche-buns-with-pistachio-filling-recipe/