Description
Delight in these luscious Dubai Chocolate Brioche Buns, featuring a soft, buttery brioche dough infused with vanilla, layered with crunchy shredded kataifi dough, and filled with a rich pistachio cream and tahini chocolate drizzle. Perfect for breakfast or a decadent dessert, these buns offer a harmonious blend of textures and flavors boasting a Middle Eastern-inspired twist.
Ingredients
Dough Ingredients
- ¾ cup + 1 tbsp warm milk, 110℉
- 1 tsp granulated sugar
- 2¼ tsp active dry yeast (1 package)
- ⅓ cup granulated sugar
- 3 cups bread flour
- ¾ tsp salt
- 2 egg yolks
- 2 tsp vanilla extract
- 6 tbsp unsalted butter, softened
Filling and Toppings
- 200 grams kataifi dough (shredded)
- 4 tbsp unsalted butter
- 200 grams pistachio cream
- 2 tbsp tahini
- ⅓ cup semi-sweet chocolate (melted)
- Melted chocolate (for drizzling)
- Pistachio cream (warmed, for drizzling)
- Crushed pistachios (for garnish)
Instructions
- Activate Yeast: In a small bowl, combine the warm milk, 1 tsp granulated sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast has been activated.
- First Knead: In the bowl of a stand mixer, add bread flour, salt, egg yolks, vanilla extract, and the activated yeast mixture. Knead for at least 10 minutes until the dough starts coming away from the bowl and forms a rough ball.
- Second Knead: Slowly incorporate the softened unsalted butter into the dough while kneading for an additional 12-15 minutes. Continue kneading until the dough forms a smooth, silky ball that does not stick to the bowl or fingers, though it will be tacky to touch.
- Windowpane Test: Take a small piece of dough and stretch it between your fingers. If it stretches thinly enough to let light pass without tearing, the dough is ready. If it tears, continue kneading for another 5 minutes and retest.
- First Proof: Place the dough in an oiled bowl, cover it, and let it rise in a warm place for at least one hour until it doubles in size.
- Prepare Kataifi Filling: Melt 4 tbsp unsalted butter in a pan over medium heat and gently toast the shredded kataifi dough until golden and crisp. Set aside to cool.
- Shape Brioche Buns: Line two large baking sheets with parchment paper. Once the dough has risen, divide it into 10 equal pieces using a kitchen scale. Roll each piece into a smooth ball and place them on the baking sheets, leaving space between each bun.
- Second Proof: Lightly cover the shaped buns with plastic wrap and let them rise for 30-45 minutes or until doubled in size.
- Assemble the Buns: Gently press an indentation into each bun, add a spoonful of pistachio cream mixed with tahini and a bit of melted semi-sweet chocolate, then top with toasted kataifi dough. Be careful to keep the filling inside the buns.
- Bake the Buns: Preheat the oven to 350°F (175°C). Bake the buns for 20-25 minutes until golden brown and cooked through.
- Cool and Decorate: Allow the buns to cool on a rack. Drizzle melted chocolate and warmed pistachio cream over the top and sprinkle generously with crushed pistachios for garnish.
Notes
- Ensure the milk is warm (about 110℉/43°C) to properly activate the yeast without killing it.
- Do not add extra flour during kneading; the dough should be tacky, not dry, which ensures a tender crumb.
- The windowpane test is crucial to ensure proper gluten development for a soft, airy brioche.
- Use a kitchen scale for accurate portioning of buns to ensure even baking.
- The kataifi dough adds a delightful crunchy texture that contrasts beautifully with the soft brioche.
- You can store baked buns in an airtight container at room temperature for two days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
