Dubai chocolate donuts

• Prep Time: ~20 minutes (plus dough resting)

• Proof Time: ~1h (initial rise) + 45 min (after shaping)

• Fry Time: ~10–12 minutes

• Total Time: ~2.5 hours, mostly hands‑off

• Yield: 8–10 filled donuts

• Skill Level: Intermediate (yeast dough + frying)

 Ingredients

Dough (Brioche-Style Yeast Donuts)

• ½ cup (113 g) warm whole milk (~105 °F / 41 °C)

• 1 tsp active dry yeast

• 3 tbsp + 1 tsp granulated sugar, divided

• 2¼ cups (270 g) all‑purpose flour

• 2 tbsp (28 g) melted unsalted butter

• 1 large egg, room temperature

• ¼ tsp fine salt

• Oil for frying (canola or vegetable

Pistachio‑Kataifi Filling

• 1 cup pistachio cream (homemade or store-bought)

• ~2 cups kataifi pastry, chopped small and toasted

• 3 tbsp unsalted butter for toasting kataifi strand

Chocolate Glaze

• 1 cup powdered sugar

• 3 tbsp unsweetened cocoa powder

• ¼ tsp almond extract (or vanilla)

• 2–3 tbsp milk (or plant-based milk

Topping

• Crushed pistachios

• Optional: melted milk chocolate drizzle, kataifi shred

 Instructions

1. Bloom the Yeast

Combine warm milk, 1 tsp sugar, and yeast. Let sit 5–7 minutes until frothy

2. Make & Knead the Dough

• In a stand mixer (dough hook) or by hand: combine flour, salt, melted butter, remaining sugar, egg, and the yeast mixture.

• Knead ~10 minutes until smooth and elastic (windowpane stage). Add a little flour if sticky—and no more

3. First Rise

Shape dough into ball, place in oiled bowl, cover, and let rise in warm spot ~1 hour until doubled.

4. Toast Kataifi & Make Filling

• Melt butter in skillet; toast kataifi strands over medium heat ~8–10 minutes until golden and crisp. Let cool slightly.

• Combine with pistachio cream; transfer to piping bag or container ready for filling.

5. Shape & Proof Donuts

• Divide dough into 8–10 pieces (~60 g each). Roll smooth balls, place on small parchment squares, seam-side down.

• Cover lightly with oiled plastic wrap and proof ~45 minutes until puffy.

6. Fry the Donuts

• Heat oil to 350–360 °F (175–180 °C).

• Gently slide each donut (with parchment) into hot oil; peel off parchment once donut floats.

• Fry 2–3 minutes per side until golden. Drain on rack over paper towels, keeping cool for filling.

7. Fill Donuts

• Use piping bag to insert filling into each donut from the side until just filled.

• The pistachio‑kataifi filling adds flavorful crunch.

8. Make Chocolate Glaze

Whisk powdered sugar, cocoa, almond extract, and enough milk to reach a shiny, dip‑ready consistency.

9. Glaze & Garnish

• Dip the top of each donut into glaze.

• Immediately sprinkle crushed pistachios and optional kataifi.

• Optionally drizzle melted milk chocolate on top for extra flair.

 Serving & Storage

• Best enjoyed fresh and warm for maximum crisp‑and‑creamy contrast.

• Assemble glazing and filling shortly before serving.

• These donuts are indulgent and rich—a luxurious centerpiece for brunch or dessert.

 Nutrition Highlights (Approx. Per Donut)

• Rich in calories and fat (~300–400 kcal each)

• Contains nuts (pistachio) and dairy (butter, egg, milk)

• High sugar from glaze and pastry

• Not suitable for nut‑allergy or vegan diets