Dubai Pistachio Kunafa Chocolate Doughnuts Tips, FAQ & printable recipe

Tips for success

To ensure even frying, use a heavy-bottomed pot and a deep-fry thermometer. The oil should be at a consistent 350°F (175°C); adjust the heat as needed between batches.

Do not move the doughnuts immediately after adding them to the oil; let the crust set for about 30 seconds before turning. This helps them hold their shape and prevents them from absorbing excess oil.

For a cleaner dip, let the chocolate cool slightly until it thickens but is still pourable. This creates a thicker, more even coating. If the chocolate becomes too thick, reheat gently. To keep the doughnuts crisp, serve them within a few hours. If making ahead, store unfilled and undipped, then reheat and finish just before serving.

Variations

• Dark Chocolate: Swap milk chocolate for dark chocolate to deepen the flavor and balance the sweetness. Use a 70% cacao bar for a rich, intense coating.
• White Chocolate: For a sweeter, more decadent version, use white chocolate for dipping. Add a few drops of pistachio extract to the chocolate for extra flavor.
• Nut-Free Filling: Replace pistachio cream with a sunflower seed butter mixed with a little honey and vanilla. Omit the tahini, and use a nut-free chocolate for dipping.
• Spiced Filling: Add a pinch of ground cardamom or cinnamon to the pistachio filling for a warm, aromatic note. This pairs well with the chocolate.

Storage and make-ahead

Fridge

Store leftover doughnuts in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Freezer

Freeze unfilled and undipped doughnuts for up to 2 months. Thaw and reheat before finishing.

Reheat

Reheat stuffed doughnuts in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. Do not microwave, as it will make them soggy.

Store leftover doughnuts in an airtight container at room temperature for up to 1 day. The chocolate may soften, and the filling may lose some crunch, but they will still be delicious.

For longer storage, freeze unfilled and undipped doughnuts for up to 2 months. Thaw at room temperature, then reheat in a 350°F (175°C) oven for 5 minutes before stuffing and dipping.

The filling can be made up to 2 days ahead and stored in the refrigerator. Bring to room temperature before stuffing. The doughnuts can be fried a day ahead, cooled, and stored in an airtight container.

Reheat in a 350°F (175°C) oven for 5 minutes before stuffing and dipping. The chocolate dip can be made ahead and reheated gently, but it is best to dip just before serving.

Serving ideas

Serve the doughnuts warm, ideally within an hour of frying, when the contrast of textures is most dramatic. The chocolate should be glossy and slightly soft, the doughnut pillowy, and the filling crunchy.

Arrange them on a platter, and if desired, dust with confectioners' sugar or drizzle with extra pistachio cream, though the video does not show these additions.

These doughnuts are perfect for dessert at a dinner party, a special brunch, or a holiday gathering. They are best eaten with hands, as the filling can be messy. Pair with strong coffee or cold milk to balance the richness. For a more elegant presentation, serve on individual plates with a small fork and knife.

Frequently asked questions

Recipe card

Dubai Pistachio Kunafa Chocolate Doughnuts

Prep 30 minCook 20 minTotal 50 minServes 8

Ingredients

• 8 store-bought or made-ahead brioche doughnuts
• 150 g kataifi pastry shreds
• 2 tbsp unsalted butter
• 250 g Sicilian pistachio cream
• 20 g tahini
• 4 cups vegetable oil, for frying
• 200 g milk chocolate, chopped

Instructions

1. Melt the butter in a large skillet over medium heat. Add the kataifi shreds and toast, stirring constantly, until golden and crisp, about 5 minutes. Remove from heat and let cool slightly.
2. In a bowl, mix the toasted kataifi with the Sicilian pistachio cream and tahini until well combined. The mixture should hold together when pressed.
3. Pour the vegetable oil into a deep heavy pot, at least 2 inches deep. Heat to 350°F (175°C) over medium-high heat. Use a deep-fry thermometer to maintain the temperature.
4. Carefully lower the brioche doughnuts into the hot oil. Fry for 2 minutes per side, turning once, until golden brown and puffed. Use a slotted spoon to transfer to paper towels to drain.
5. Let the fried doughnuts cool on a wire rack for 5 minutes, just until comfortable to handle. They should still be warm for stuffing.
6. Using a small knife, cut a pocket in the side of each doughnut. Generously fill with the pistachio kunafa mixture, pressing it in with fingers or a small spoon.
7. Place the chopped milk chocolate in a small saucepan. Melt over low heat, stirring frequently, until smooth. Remove from heat.
8. Dip the top of each stuffed doughnut into the melted chocolate. Let the excess drip off, then place on a rack to set for a few minutes before serving.

Contains: gluten, milk, tree nuts, sesame, eggs

Estimated nutrition per serving

Calories

510

Protein

8 g

Carbohydrates

58 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.