Dubai Brioche Rolls 💚🍫
Ingredients
Brown Butter Brioche Dough
150 g whole eggs (~3 eggs)
25 g cold heavy cream
½ tsp vanilla extract
250 g bread flour
5 g salt
37 g granulated sugar
8 g fresh yeast OR 4 g active dry yeast
120 g unsalted butter → browned and reduced to 96 g
Cinnamon Filling
11 g melted butter
50 g brown sugar
30 g granulated sugar
1 tsp cinnamon
Mix all ingredients together until smooth and combined.
Pistachio Kataifi Filling
20 g unsalted butter
200 g kataifi dough, chopped
25 g pistachio butter
Melt butter in a nonstick pan. Add chopped kataifi and cook on low heat, stirring constantly, until golden and crispy. Remove from heat and stir in pistachio butter.
Pistachio Frosting
113 g cream cheese, room temperature
56 g unsalted butter, room temperature
25 g pistachio butter, room temperature
65 g powdered sugar, sifted
In a stand mixer with paddle attachment, whip cream cheese and butter for 5 minutes until fluffy. Reduce speed to low and mix in pistachio butter and powdered sugar until fully incorporated.
Instruction
Brown the Butter - Prepare browned butter as shown in the previous video. Chill in the refrigerator for 30–60 minutes until solidified.
Make the Dough - In a stand mixer with a hook attachment, add all ingredients except the brown butter (start with the liquids). Knead on low for 5 minutes until combined. Increase to low speed and knead for 10 more minutes until the dough pulls from the sides.
Add the Brown Butter - Reduce mixer to low and gradually add the cold brown butter, 1 tbsp at a time. Once fully added, knead on low-medium speed for 5 more minutes until the dough is smooth and comes away from the bowl.
Cold Proof - Transfer dough to a lightly oiled bowl, cover with plastic and a towel, and refrigerate for 24 hours.
Shape the Rolls - Roll chilled dough into a ¼" thick rectangle. Spread the cinnamon filling evenly, then layer the kataifi mixture on top. Starting from the short end, roll into a tight log.
Slice & Second Proof - Cut into 2" slices using thread or a sharp knife. Arrange rolls in a greased baking pan. Loosely cover and proof in a warm place for 30–60 minutes until doubled in size.
Bake - Bake at 350°F (175°C) on the middle rack for 24–28 minutes, until golden brown.
Frost & Finish - Spread pistachio frosting over warm rolls. Garnish with a drizzle of melted milk chocolate, a touch of pistachio butter, and crushed pistachios, if desired.