These Dubai Chocolate Brioche Buns are soft, rich, and indulgent, combining buttery brioche with a decadent filling inspired by the viral Dubai chocolate trend. Each bun is filled with melted chocolate and a crunchy pistachio kunafa mixture, then finished with drizzled chocolate, pistachio cream, and crushed pistachios for a luxurious bakery-style treat made right at home.
Why You’ll Love This Recipe
These buns have an incredibly soft and fluffy texture thanks to the enriched brioche dough.
The pistachio kunafa filling delivers a perfect contrast of creamy, nutty, and crispy in every bite.
They feel bakery-worthy but are completely achievable in a home kitchen.
Perfect for dessert, special breakfasts, or serving guests when you want something impressive and unique.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet Brioche Dough
¾ cup plus 1 tablespoon warm whole milk (202 g), about 110°F
1 teaspoon granulated sugar
2¼ teaspoons active dry yeast (7 g)
⅓ cup granulated sugar (67 g)
3 cups bread flour (360 g)
¾ teaspoon salt (4.5 g)
2 large egg yolks (36 g total)
2 teaspoons vanilla extract (8 g)
6 tablespoons unsalted butter, very soft (84 g)
Chocolate Filling and Topping
⅓ cup semi-sweet chocolate, melted (about 58 g)
Additional melted chocolate for drizzling
Additional pistachio cream, gently warmed for drizzling
Crushed pistachios for garnish
Directions
In a small bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let sit for about 5 minutes until foamy.
In the bowl of a stand mixer fitted with a dough hook, add flour, remaining sugar, salt, egg yolks, vanilla extract, and the activated yeast mixture. Knead on medium speed for 10 minutes until the dough begins to pull away from the sides of the bowl.
Add the softened butter gradually, one tablespoon at a time, allowing each addition to fully incorporate. Continue kneading for 12 to 15 minutes until the dough is smooth, elastic, and silky.
Transfer the dough to a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
While the dough rises, prepare the pistachio kunafa filling. Melt the butter in a large skillet over medium heat. Add the kataifi dough and stir constantly for 10 to 15 minutes until evenly golden and crispy. Transfer to a bowl, add pistachio cream and tahini, and mix until well combined. Set aside.
Once the dough has risen, divide it into 10 equal portions. Shape each portion into a smooth ball and place on parchment-lined baking sheets with space between them. Cover and let rise again for 30 to 45 minutes until puffy.
Preheat the oven to 375°F.
Using the bottom of a floured cup, gently press an indent into the center of each bun. Spoon about 1 teaspoon of melted chocolate into each indent.
Bake for 15 to 20 minutes until golden brown. Remove from the oven and immediately press the center again with the back of a spoon to deepen the indent.
Fill each bun generously with the pistachio kunafa mixture, allowing it to mound on top. Drizzle with melted chocolate and warmed pistachio cream, then sprinkle with crushed pistachios.
Servings and timing
This recipe makes 10 brioche buns.
Prep time: 1 hour
Rise time: 1 hour 45 minutes
Bake time: 15–20 minutes
Total time: approximately 3 hours 15 minutes
Variations
Use dark chocolate instead of semi-sweet for a deeper chocolate flavor.
Add a small pinch of ground cardamom to the pistachio filling for a subtle aromatic note.
Replace the chocolate base with a spoonful of thick chocolate spread for a softer center.
Top with finely chopped almonds or hazelnuts instead of pistachios for a different crunch.
Storage/Reheating
Store the buns in an airtight container at room temperature for up to 2 days.
To reheat, warm briefly in a low oven for about 5 minutes until just softened.
FAQs
Can I make the brioche dough ahead of time?
Yes, the dough can be refrigerated overnight for the first rise and shaped the next day.
Do I need a stand mixer for this recipe?
A stand mixer is recommended, but the dough can be kneaded by hand with enough time and effort.
What is kataifi dough?
Kataifi is finely shredded pastry dough used in many Middle Eastern desserts and becomes crispy when toasted.
Can I skip the tahini?
Yes, the filling will still be delicious without it, though tahini adds depth and nuttiness.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour provides better structure and chew.
Why does the indent shrink after baking?
The dough expands in the oven, so pressing it again while hot helps reopen space for filling.
Can these buns be frozen?
Unfilled baked buns can be frozen and filled after thawing for best texture.
Is pistachio cream the same as pistachio butter?
No, pistachio cream is sweetened and smoother, making it ideal for desserts.
How do I prevent the kataifi from burning?
Keep the heat at medium and stir continuously for even browning.
Can I reduce the sweetness?
Yes, use darker chocolate and reduce the amount of drizzle on top.
Conclusion
Dubai Chocolate Brioche Buns are a stunning fusion of soft, buttery bread and rich pistachio-chocolate filling. With their crispy kunafa topping and luxurious finish, they deliver bold flavor and texture in every bite. Whether served for a special occasion or enjoyed as an indulgent homemade treat, these buns are sure to become a favorite.
This Blood Orange, Saffron and Semolina Cake is a vibrant upside-down cake made with caramelized blood oranges, floral saffron, and a tender semolina crumb. Naturally dairy-free and infused with orange blossom water, it’s an aromatic dessert that feels both elegant and easy.
Author:Sophia
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:8 slices
Category:Dessert
Method:Baking
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
3 medium blood oranges, thinly sliced with peel on
100 g granulated sugar (for topping)
2 tablespoons water
120 g fine semolina flour
120 g all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
150 g granulated sugar (for batter)
½ teaspoon saffron threads
1 tablespoon finely grated blood orange zest
3 large eggs, at room temperature
120 ml neutral vegetable oil
120 ml freshly squeezed blood orange juice
1 tablespoon orange blossom water
1 teaspoon vanilla extract
Instructions
Preheat oven to 175°C (347°F). Grease a 22 cm round cake pan and line the bottom with parchment paper.
Arrange blood orange slices in an overlapping layer on the bottom of the pan.
In a small saucepan, combine 100 g sugar and 2 tablespoons water. Heat gently until sugar dissolves, then pour over orange slices. Set aside.
Rub saffron threads into 150 g sugar with fingertips until fragrant and lightly tinted.
In a bowl, whisk together semolina, all-purpose flour, baking powder, and salt.
In a large bowl, whisk eggs with saffron sugar until pale. Gradually whisk in oil, orange juice, orange blossom water, vanilla extract, and zest.
Fold dry ingredients into the wet ingredients until just combined. Batter will be slightly thick.
Pour batter over orange slices in the pan and smooth the surface.
Bake for 40–45 minutes, or until golden and a skewer comes out clean.
Let cool in pan for 10 minutes, then invert onto a serving plate and remove parchment.
Notes
Use regular oranges or mandarins if blood oranges are unavailable.
Substitute part of the flour with ground almonds for added richness.
Top with chopped pistachios for extra color and texture.
Orange blossom water adds floral aroma, but can be omitted or replaced with rose water.
Use parchment paper and syrup to help prevent sticking.
