Dubai Chocolate Brioche Twists
Dubai Chocolate Brioche Twists

Dubai Chocolate Brioche Twists

Made with crunchy butter-fried Kanafeh/kaitaifi pastry, pistachio cream, and white chocolate all twisted into a super soft brioche dough.

A recipe for anyone who loves the look of the viral Dubai chocolate bars all over social media! We’ve made ours with white chocolate which compliments the pistachio creme beautifully but feel free to use milk or dark)

Baked Delights oval
PREP TIME3 Hours
COOK TIME30 Minutes
SERVES8-10
TOTAL3 Hour, 30 Minutes

INGREDIENTS:

For brioche dough:

  • ½ cup milk, warmed in the microwave 20 seconds
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 3 eggs
  • 3 cups all purpose flour
  • 100 grams butter, soft

For pistachio filling:

  • 180 grams of kaitaifi pastry
  • 2 tablespoons butter
  • 200-220 grams pistachio cream

White Chocolate Topping:

  • 200 grams white chocolate
  • 2 tablespoons melted butter
  • 2 tablespoons cream

METHOD:

  1. In the bowl of a stand mixer, add the milk, yeast and 2 teaspoon of the sugar and stir. Leave to sit 5 minutes until frothy.
  2. Add the rest of the sugar, butter, eggs, and flour. Mix with the stand mixer on a low speed until dough comes together then increase speed and mix 5-7 minutes. Dough should be soft, elastic and sticky to the touch.
  3. Cover with a towel and leave to rise 2-3 hours at room temp, until doubled in size.
  4. Meanwhile make Kaitaiki filling: Melt the butter in a saucepan over a medium heat then add the pastry, breaking up gently with your hands to separate the strands. Cook, stirring continuously until the pastry changes into a light brown crunchy texture, about 12 minutes.
  5. Remove pastry to a bowl and add the pistachio cream, then stir with a flat spatula to combine well.
  6. When the dough is almost ready place oval Krustic in the oven and preheat to 400F.
  7. Tip dough onto the bench then roll out gently, (not pressing too hard) into a rough rectangle shape.
  8. Spoon the filling onto the dough and spread out with a spatula, being careful not to tear the dough.
  9. With the long side towards you, use a scraper to help you roll into a long log. It doesn't need to be even, just try to keep as much filling inside as possible!
  10. Cut the roll in half into two logs. Then slice each horizontally along the centre and gently pull apart.
  11. Take the two pieces, press together at the end and twist together, then repeat with the remaining pieces.
  12. Remove Krustic from the oven and place the silicon mat inside. Lift the twists onto the mat, placing side by side pressing the ends together then replace the lid.
  13. Bake 10 minutes then remove lid and bake 15-20 minutes until golden brown and well-cooked. The thicker the twists the longer they’ll take to bake so be sure to check doneness before removing!
  14. Leave to cool 30 minutes. Meanwhile, make the white chocolate ganache: Add butter and cream to a microwave-safe bowl and heat 30 seconds until very warm to the touch. Add the white chocolate and let sit 2 minutes. Whisk until smooth.
  15. Drizzle the ganache over the twists generously.

GALLERY:

NOTES:

For brioche dough:

  • ½ cup milk, warmed in the microwave 20 seconds
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 3 eggs
  • 3 cups all purpose flour
  • 100 grams butter, soft

For pistachio filling:

  • 180 grams of kaitaifi pastry
  • 2 tablespoons butter
  • 200-220 grams pistachio cream

White Chocolate Topping:

  • 200 grams white chocolate
  • 2 tablespoons melted butter
  • 2 tablespoons cream