Viral Dubai Chocolate Donuts - Super soft and fluffy yeast donuts are fried until golden, and generously stuffed with an irresistible kataifi pistachio cream filling. The donuts are then dipped in a chocolate glaze and topped with ground pistachios and a milk chocolate drizzle!
These small-batch donuts are quite decadent, so I made 8 medium sized donuts, but you can certainly make 6 large donuts. If you're looking for more donut recipes, try these raspberry cheesecake donuts, Nutella filled donuts, or chocolate brioche donuts next!
The very viral Dubai chocolate bar has taken the world by storm since last year, and there aren't any signs of it slowing down either! We've seen inspired variations of the beloved chocolate bar all over the social media, such as Dubai chocolate strawberry cups, Dubai chocolate cheesecake, Dubai chocolate brownies, and today, we'll be making my take on, Dubai chocolate donuts!
What is Dubai Chocolate?
The original Dubai chocolate bar was created by Fix Dessert Chocolatier, a Dubai based company. The bars are generally filled with a combination of pistachio butter, tahini (sesame paste) and crispy shredded pastry dough, known as kataifi.
What is Kataifi?
Kataifi is string pastry that is often used in Greek and Middle Eastern cuisine. It's a versatile dough, as it can used for both sweet and savory recipes. The string pastry is made from a crepe-like batter that is poured through thin spouts onto a hot metal plate. It gets cooked, and then dried.
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♡ Why You Will Love these Dubai Chocolate Donuts 🍩
- Textures. These are yeast-leavened donuts that are light and soft and pairs wonderfully with the creamy and crispy filling.
- Unique flavor. It's a flavor that isn't available at every donut shop. A must try!
- Pistachio Lovers. My homemade pistachio cream is the star of these donuts! It's super nutty, creamy, absolutely delicious and so addicting! If you love pistachio, be sure to check out my pistachio cream chocolate chip cookies, pistachio butter chocolate cups and lemon pistachio cake!
Ingredient Notes
Here are some notes about all the ingredients used in this Dubai Chocolate Donuts. Quantities and full instructions are in the recipe card below!
Yeast Donut Ingredients
- All-Purpose Flour - I always recommend measuring flour with a kitchen scale for best results. Adding too much flour can make your donuts dense rather than light and fluffy.
- Salt - Strengthens the dough and enhances the flavor. Do not omit this ingredient.
- Whole Milk - Makes the donuts tender.
- Yeast - I am using active dry yeast for this recipe.
- White Sugar - A little bit of sugar will be used to feed the yeast when we activate it and additional sugar will be added to the main dough.
- Unsalted Butter - We'll be using melted butter, which makes it easier to incorporate into the dough.
- Egg - Adds structure. We want the egg to be at room temperature. To quickly bring your egg to temp, submerge it into a bowl of hot tap water for about 15 minutes.
Dubai Chocolate Filling
- Kataifi - I found mine at a local Middle Eastern market, but it can also be found on Amazon.
- Butter - You can use salted or unsalted butter. The kataifi will be toasted in butter until golden brown and crispy.
- Pistachio Cream - I'm using my homemade 3-ingredient pistachio cream, but feel free to use store-bought.
Chocolate Glaze
- Powdered Sugar - Also known as icing sugar or confectioners' sugar.
- Unsweetened Cocoa Powder - You can use natural or Dutch-process cocoa powder.
- Milk - Any milk will do, including plant based milk.
- Almond Extract - Compliments the flavor of the pistachio cream.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these incredible Dubai Chocolate Donuts! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In the bowl of a stand mixer, add all-purpose flour, salt, melted butter, white sugar, eggs and bloomed yeast mixture.
Step 2. Mix the ingredients until it becomes a shaggy ball.
Step 3. Fit your stand mixer with the dough hook attachment and knead the dough on medium/low speed for 10 or until it passed the window pane test.
Step 4. Cover with plastic wrap and let the dough rise in a warm place for about an hour or until it doubles in size.
Step 5. Using a kitchen scale, weigh the entire dough and then divide by 8. Mine were about 60 grams each.
Step 6. Grab a piece of dough and press it flat to get rid of any air bubbles.
Step 7. Gather and pinch the edges together and then place it on your work surface seam side down.
Step 8. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth.
Step 9. Loosely cover with plastic wrap and allow to proof for 45 minutes or until they have doubled in size. Be careful not to overproof them as it can lead to dense and oily donuts. The best way to know if your donuts are fully proofed is to lightly press them with your finger. If it springs back slowly and does not bounce back right away, they are ready!
Finishing the Donuts
Step 10. Melt butter in a large frying pan over medium heat, then add the kataifi and cook until golden and crispy.
Step 11. Transfer the toasted kataifi into a medium bowl, and then mix in the pistachio cream.
Step 12. Get your glaze, filling and toppings ready. The toppings I'm using are ground pistachios and melted milk chocolate, which is totally optional.
Step 13. Once the oil reaches 350ºF (176ºF), fry 2 to 3 donuts at a time for 45 seconds each side and then an addition 20 seconds on each side again. Transfer fried donuts to a cooling rack lined with paper towels.
💡 Tip
When filling the donuts, the kataifi pistachio cream filling may be hard to push through the piping bag. If this happens, you'll need to cut the hole of the piping bag a little bigger or you can spoon the filling into the donuts.
Step 14. Fill the donuts with the kataifi pistachio cream filling and then dip the tops of the donuts in your chocolate glaze. Top with ground pistachios and melted milk chocolate if you'd like and enjoy right away!
Key Equipment
- Electric Mixer - While having a stand mixer is extremely helpful, you can also knead by hand. Please see directions in the FAQ section below.
- Thermometer - Having a thermometer that can clip to the side of the pot is crucial in order to monitor the temperature of the oil as you fry.
- Kitchen Scale - It’s helpful to have when measuring ingredients accurately.
Storage
- Room Temperature - Donuts are best when eaten the same day, but you can keep it on the counter for up to 2 days. I like to store leftovers in a container, but keep it loosely covered. This will keep the glaze from breaking down and making the donuts wet.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Make sure your yeast is fresh. If you are unsure, check by blooming a tiny bit of active dry yeast or instant yeast in warm liquid with a bit of sugar. Nothing is worse than continuing on with a recipe, and then discover later that your yeast is dead.
Kneading your dough until it passes the window pane test. To perform the test, take a small (2 tbsp) ball of dough and stretch it thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Perform a “poke” test to know your donuts are properly proofed! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, it’s ready to be fried. If the dough bounces back immediately, then it needs more time.
Use a thermometer to consistently check the oil’s temperature. It can rise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stay between 350ºF to 360ºF (176ºC to 182ºC). If the temperature of your oil is too low, your donuts run the risk of absorbing too much oil and if the oil is too hot, the donuts will brown too quickly and the center can be uncooked.
Be prepared before you start frying your donuts. After the donuts are done proofing, this recipe moves quickly. Have your oil heated to temperature with a thermometer clipped to your pot, a cooling rack lined with paper towels and your filling, glaze and topping ready.
FAQ
Yes, you can! You will just need to knead the dough by hand for up to 15 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the window pane test to know that it has been properly kneaded.
I like to use vegetable shortening, but you can use any oil with a high smoke point. You can use canola oil, avocado oil (very expensive though), grapeseed oil, vegetable oil or sunflower oil.
Allow the oil to cool completely in the pot, then pour it back into its original container or a plastic bag and throw it away in the trash. It should never be poured down the drain, as it could potentially clog your pipes.
More Pistachio Recipes...
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📖 Recipe
Dubai Chocolate Donuts
- Total Time: 2 Hours + 45 Minutes
- Yield: 8 Medium Donuts or 6 Large Donuts
Description
Viral Dubai Chocolate Donuts - Super soft and fluffy yeast donuts are fried until golden, and generously stuffed with an irresistible kataifi pistachio cream filling. The donuts are then dipped in a chocolate glaze and topped with ground pistachios and a milk chocolate drizzle!
Ingredients
Yeast Donuts
- ½ Cup (113g) Whole Milk, warmed to about 105ºF (41ºC)
- 1 Teaspoon (3g) Active Dry Yeast
- 3 Tablespoons + 1 Teaspoons Granulated White Sugar, divided
- 2 ¼ Cups (270g) All-Purpose Flour
- 2 Tablespoons (28g) Unsalted Butter, melted
- 1 Whole Large Egg, room temp
- ¼ Teaspoon Fine Salt
- Frying Oil (canola, vegetable, avocado or shortening)
Filling
- 1 Cup Pistachio Cream or Store-Bought Pistachio Cream
- 2 Cup (85g) Kataifi, measured after cutting into small pieces
- 3 Tablespoon Unsalted Butter
Chocolate Glaze
- 1 Cup (113g) Powdered Sugar
- 3 Tablespoons (16g) Unsweetened Cocoa Powder (natural or Dutch-process)
- ¼ Teaspoon Almond Extract or to taste (you can also use Vanilla)
- 2 to 3 Tablespoon Milk
Toppings (Optional)
- Ground Pistachios
- 2 Ounces (56g) Melted Milk Chocolate
Instructions
- Bloom the Yeast - Combine together ½ cup of warm milk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
- Combine All Dough Ingredients - In the bowl of a stand mixer, add all-purpose flour, salt, melted butter, white sugar, egg and bloomed yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
- Knead the Dough - Fit your stand mixer with a hook attachment and knead the dough on medium speed for 10 minutes or until it passed the window pane test (see note below). The dough should pull clean from the sides of the bowl, but okay if it stick to the bottom of the bowl. If the dough is sticky, you can gradually add a few teaspoons of flour at a time.
- Let Double In Size - Coat your hands with oil and lift the dough out of the bowl and form it into a ball. Then oil your bowl (I use the same one) and place the dough back in. Cover with cling wrap and put in a warm place for 1 hour or until it doubles in size.
- Make Pistachio Cream - Meanwhile, make homemade pistachio cream. If using store-bought, proceed to the next step.
- Make Filling - Cut your thawed kataifi into ¼ inch to ½ inch pieces (6 to 12 mm). Cutting them smaller will make it easier to fit through your piping bag. Melt butter in a large frying pan over medium/low heat, then add the kataifi and stirring constantly, cook until golden and crispy. It should take about 8 to 10 minutes. Transfer the toasted kataifi into a medium bowl, and let cool for 10 minutes, then mix in the pistachio cream. Transfer the filling to a piping bag if you'd like, or you can also just spoon it into the donuts.
- Prep Parchment Squares - When the dough has almost doubled in size, cut out 8 or 6, 4x4 inch (10x10 cm) parchment paper squares. Set aside.
- Divide the Dough - Gently deflate the dough and transfer to a work surface. Using a kitchen scale, weigh the entire dough and then divide by 8. Each piece weighed about 60 grams for me. Feel free to make 6 large donuts.
- Shape the Donuts - Cover your dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth.
- Proof the Donuts - Place donuts onto the parchment paper squares and transfer to a large baking tray. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to rise in a warm place for about 45 minutes or until it passes the “poke” test. See note below.
- Prep the Oil - With 15 to 20 minutes left of proofing, fill a medium to large sized pot with 2 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Clip a thermometer on the side of the pot and heat until it registers between 350ºF (167ºC) and 360ºF (182ºC).
- Make Chocolate Glaze - In a small bowl, add powdered sugar, cocoa powder, almond extract and gradually whisk in a little bit of milk until you reach your desired consistency.
- Prep Toppings if Using - Finely crush your pistachios and melt your milk chocolate. You can transfer to a piping bag or drizzle with a spoon.
- Additional Prep - Place a large cooling rack over a large baking sheet and line it with paper towels and set aside. Grab all the tools you'll need such a kitchen spider or slotted spoon and tongs for removing the parchment paper.
- Fry the Donuts - Once the donuts are proofed and the oil reaches 350ºF (180ºF), carefully place 2 to 3 donuts into the hot oil with the parchment paper. After a few seconds, use tongs and remove the papers. Fry for 45 seconds on each side. Then flip the donuts and fry for an additional 20 seconds on each side. Set a timer! Scoop and drain the donuts well and then transfer to a cooling rack that has been lined with paper towels.
- Fill & Dip - If your filling is in a piping bag, snip the tip. Using a small paring knife, create a hole on the side of the donuts and fill them. Finally, dip the tops of the donuts and allow the excess glaze to drip off. Top with ground pistachios and then drizzle with melted milk chocolate if you'd like. Serve immediately and enjoy!
Notes
Homemade Pistachio Cream - My pistachio cream recipe make about a cup, which is what you'll need.
Kataifi - Make sure to thaw your kataifi according to the package instructions. I like to thaw it the night before in the fridge.
Window Pane Test - The dough is properly kneaded when it's passes the window pane test. Take a small ball of dough and stretch it thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.
Poke Test - The warmer the kitchen, the quicker the donuts will fully proof. When I use dry active yeast, it generally takes about 40 to 45 minutes. In order to know when the donuts are done, you should always perform a "poke" test. Gently press your pointer finger on to the dough and if it springs back slowly and leaves a slight indentation, then it’s ready to be fried. If the dough bounces back immediately, then it needs more time.
Proof Donuts in a Warm Oven - During the colder months, it can take a lot longer to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 5 minutes. Turn the oven off and then place your donuts in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.
Oil Temperature - During the frying process, you'll want to keep the oil's temperature between 350ºF to 360ºF (176ºC to 182ºC). As you're frying them in batches, make sure the oil is to the specified temperature before frying the next batch. If the oil is too hot, turn your burner down and wait for the temp comes down. Conversely, tf the temperature dips below, simply turn the burner up.
Storage - Donuts are best when eaten the same day, but you can keep it on the counter for up to 2 days.
- Prep Time: 2 Hours + 30 Minutes
- Cook Time: 15 Mins
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