Description
Viral Dubai Chocolate Donuts – These gold-fried yeast donuts are soft to the extreme and are filled with a rich kataifi pistachio cream and topped with a generous amount of rich chocolate glaze and finished with a rich sprinkling of crushed pistachios and a silky milk chocolate drizzle.
Ingredients
Scale
Yeast Donuts
- 1/2 Cup (113g) Whole Milk, warmed to about 105ºF (41ºC)
- 1 Teaspoon (3g) Active Dry Yeast
- 3 Tablespoons + 1 Teaspoons Granulated White Sugar, divided
- 2 1/4 Cups (270g) All-Purpose Flour
- 2 Tablespoons (28g) Unsalted Butter, melted
- 1 Whole Large Egg, room temp
- 1/4 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)
- 1/4 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 1/2 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 1/4 inch to 1/2 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 dubai chocolate donuts.
- Prep Parchment Squares – When the dough has almost doubled in size, cut out 8 or 6, 4×4 inch (10×10 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 dubai chocolate 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 the dubai chocolate 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 dubai chocolate 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 dubai chocolate 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
🥜 Pistachio Cream
You’ll need about 1 cup. Use store-bought or make your own pistachio cream for the freshest flavor.
🧊 Kataifi Handling
Always thaw kataifi per the package directions. I recommend refrigerating it overnight for easy handling.
💪 Windowpane Test
Your dough is ready when you can stretch a small piece thin enough to see light through it—without tearing. If it breaks, knead 1–2 minutes more.
👆 Poke Test
To check proofing, lightly press your finger into the dough. If it springs back slowly and leaves a slight dent, it’s ready to fry.
🔥 Warm Oven Hack
On chilly days, turn your oven to its lowest setting for 5 minutes, then turn it off. Place proofing donuts inside with the door slightly ajar, then close after 15 minutes to trap warmth.
🌡️ Frying Temp Control
Keep oil between 350–360ºF (176–182ºC). Let it reheat between batches to maintain crisp, golden donuts. Too hot? Lower the flame. Too cool? Turn it up.
⏳ Storage
These donuts are best fresh but will keep in an airtight container at room temperature for up to 2 days.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 457 kcal
- Sugar: 20.2 g
- Sodium: 52.8 mg
- Fat: 24g
- Saturated Fat: 8.1 g
- Unsaturated Fat: 15.9 g
- Carbohydrates: 53.6 g
- Protein: 8.9 g
- Cholesterol: 45.5 mg