If you have a sweet tooth and a love for exquisite bakery delights, the Dubai Chocolate Brioche Buns Recipe is going to steal your heart and your kitchen time. These brioche buns combine the rich, buttery softness of traditional French dough with decadent melted chocolate and the unique crunch of shredded kataifi dough, creating a truly indulgent treat. Imagine biting into a fluffy, slightly sweet bun with a luxurious swirl of pistachio cream and tahini that beautifully complements the chocolate—this recipe is a heavenly fusion of flavors and textures inspired by Dubai’s vibrant culinary scene, perfect for breakfast, dessert, or any time you crave something special.

Ingredients You’ll Need

The image shows a top view of four items placed on a dark wooden surface changed to a white marbled texture. At the top is a white bowl filled with thin, pale cream-colored shredded strands that look soft and light. Below this bowl, slightly to the left, is a stick of butter wrapped in orange-yellow paper with black text. To the right of the butter is a small white scalloped bowl holding a smooth, light brown sauce or paste. At the bottom right is another white bowl filled with a thick, creamy green spread that looks soft and rich. The colors contrast well on the white marbled background, creating a simple and clean arrangement. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this list plays an essential role in creating the irresistible flavor and texture of these brioche buns. From the warm milk that activates the yeast to the softened butter that makes the dough silky smooth, every component contributes a layer of richness and character to this recipe.

¾ cup + 1 tbsp warm milk, 110℉: Perfect temperature for activating yeast without killing it, ensuring your dough rises beautifully.
1 tsp granulated sugar: Gives the yeast a little something to eat and starts the fermenting magic.
2¼ tsp active dry yeast (1 package): The living agent that makes your dough light, fluffy, and full of life.
⅓ cup granulated sugar: Adds sweetness and helps create the golden crust on your buns.
3 cups bread flour: Provides the necessary gluten structure for a chewy, tender brioche.
¾ tsp salt: Balances sweetness and enhances all the flavors.
2 egg yolks: Adds richness and color to the dough.
2 tsp vanilla extract: Infuses the dough with warm, aromatic notes.
6 tbsp unsalted butter (softened): The key to that lush, tender crumb texture in your brioche.
200 grams kataifi dough (shredded): Provides a wonderful crispy, flaky texture inside the buns.
4 tbsp unsalted butter: Melted and used to coat the kataifi dough, enhancing crispiness and flavor.
200 grams pistachio cream: Adds a nutty, creamy richness that pairs beautifully with chocolate.
2 tbsp tahini: Brings a subtle earthiness and depth to the pistachio filling.
⅓ cup semi-sweet chocolate (melted): For a luscious chocolate swirl that melts in your mouth.
Melted chocolate (for drizzling): Garnishes your finished buns with a professional touch.
Pistachio cream (warmed, for drizzling): Enhances presentation and adds extra flavor.
Crushed pistachios: Provides a colorful, crunchy topping.

How to Make Dubai Chocolate Brioche Buns Recipe

Step 1: Activate the Yeast

Start by combining the warm milk, 1 teaspoon of sugar, and the active dry yeast in a small bowl. Let this sit for about 5 minutes until it becomes foamy on top. This little foamy cloud is your yeast coming to life, which is essential for giving the brioche dough its fantastic rise and airy texture.

Step 2: First Dough Knead

In the bowl of a stand mixer fitted with a dough hook, add your bread flour, salt, egg yolks, vanilla extract, and the activated yeast mixture. Knead for at least 10 minutes until the dough starts to pull away from the sides and forms a rough ball. This step begins developing the gluten needed for that signature brioche chewiness.

Step 3: Second Knead with Butter

Now for the magic moment: slowly incorporate the softened butter, a tablespoon at a time, while kneading. Don’t rush this! Knead for another 12 to 15 minutes until the dough becomes a smooth, silky ball that’s tacky but doesn’t stick to the bowl. It’s tempting to add flour if it feels sticky, but trust the process—you want that rich, buttery texture, which means no extra flour.

Step 4: Windowpane Test

To check if your dough is kneaded enough, try the windowpane test. Tear off a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to let light through without tearing, your gluten is perfectly developed. If it tears easily, keep kneading for a few more minutes and test again.

Step 5: First Proof

Transfer your dough to a lightly oiled bowl, cover it, and let it rise at room temperature for at least an hour. During this time, the dough will double in size and become irresistibly fluffy, thanks to the active yeast working its magic.

Step 6: Preparing Kataifi Dough and Filling

While your dough is rising, prepare the kataifi dough by mixing the shredded strands with 4 tablespoons of melted butter. This blend will give your buns an unexpected but delightful crunch that contrasts beautifully with the soft dough. Also, mix the pistachio cream with tahini to create a rich, creamy filling that adds depth to the sweetness of the chocolate.

Step 7: Shape the Brioche Buns

Once the dough has doubled in size, gently deflate it and divide into 10 equal portions using a kitchen scale for consistency. Roll each piece into a smooth ball, stuffing or layering with the kataifi dough and pistachio-chocolate mixture as you go. Place them onto parchment-lined baking sheets, leaving enough space between each bun to expand during the second rise.

Step 8: Second Proof and Bake

Lightly cover the shaped buns with plastic wrap and allow them to proof for 30 to 45 minutes until doubled. This second proof ensures a light, tender crumb. Then, bake your buns in a preheated oven until golden brown and perfectly puffed. Once cooled slightly, drizzle them with warm pistachio cream and melted chocolate, and sprinkle crushed pistachios on top—this finishing touch is absolutely dreamy.

How to Serve Dubai Chocolate Brioche Buns Recipe

The image shows a bun sliced in half, stacked with the cut sides facing out. Each half reveals a thick, creamy green filling with a slightly shiny texture, dotted with small bits that look like crushed nuts. On top of the green filling, there is a drizzle of dark chocolate adding a smooth, glossy layer. The bun's outside is golden brown and looks soft with a light, fluffy inside. The bun halves are placed on a white marbled surface with more buns blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Dubai Chocolate Brioche Buns look as impressive as they taste, drizzle them with melted chocolate and warmed pistachio cream. Finish with a sprinkle of crushed pistachios to add texture and a pop of vibrant green color. These garnishes not only elevate the visual appeal but also let every bite burst with complementary flavors.

Side Dishes

This recipe is versatile enough to be enjoyed on its own or paired with light accompaniments. Serve with a cup of freshly brewed Arabic coffee or spiced chai to embrace the cultural inspiration behind the recipe. A simple bowl of fresh fruit or a small serving of whipped cream can also balance out the richness beautifully.

Creative Ways to Present

Feeling fancy? Turn these brioche buns into elegant mini sandwiches by slicing them horizontally and filling with extra pistachio cream or a berry compote. They also work wonderfully as a dessert centerpiece with a scoop of vanilla ice cream or alongside a selection of flavored butters for a brunch spread that truly wows your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftover buns (which might be rare!), store them in an airtight container at room temperature for up to two days to maintain their softness and flavor. Avoid refrigerating as it can dry them out.

Freezing

You can freeze the buns before the second proofing or after baking once fully cooled. Wrap each bun tightly in plastic wrap and then place in a freezer bag for up to three months. When ready to eat, thaw overnight at room temperature for best results.

Reheating

To enjoy your brioche buns fresh from the oven taste, reheat them in a warm oven at 300°F (150°C) for 5 to 7 minutes. This gently revives their softness and melts the chocolate filling slightly. Avoid microwaving as it can make the texture gummy.

FAQs

Can I use regular shredded pastry instead of kataifi dough?

While kataifi dough gives a unique crunch and texture, you can experiment with finely shredded phyllo or even crushed nuts if kataifi isn’t available, but the experience may be slightly different.

Is it necessary to do the windowpane test?

Yes, the windowpane test helps ensure your gluten has developed properly, which gives your brioche that light, stretchy quality. Skipping it might result in denser buns.

Can I substitute pistachio cream with almond or hazelnut spread?

Absolutely! While pistachio cream perfectly complements the flavor profile, almond or hazelnut spreads can be delicious alternatives, though the flavor will differ slightly.

How long can the dough be refrigerated if I want to bake later?

You can refrigerate the dough after the first knead and before shaping for up to 24 hours. Just bring it back to room temperature before shaping for the best rise.

Are these buns suitable for freezing after baking?

Yes, freezing after baking is a great option and does not compromise the texture when properly wrapped and reheated, making the Dubai Chocolate Brioche Buns Recipe convenient for any schedule.

Final Thoughts

Making these Dubai Chocolate Brioche Buns is such a rewarding experience—you get to enjoy a beautifully soft, buttery, and indulgent bun enriched with chocolate and pistachio flavors that will brighten any day. Whether you’re treating yourself or sharing with friends and family, this recipe invites a little luxury into your kitchen. Give the Dubai Chocolate Brioche Buns Recipe a try, and I promise it will become one of your favorite homemade pastries to bake again and again!