This Dubai Chocolate Salt Bread is ridiculously delicious! Soft and crispy chocolate salt bread stuffed with crunchy kataifi, creamy pistachio filling, and toasted marshmallow chocolate cream. It’s rich and decadent, but not too sweet!
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Dubai Chocolate Buns Worth Making
Okay fine, I caved.
The Dubai chocolate trend started back in late 2023, and usually these things disappear just as fast as they show up. But somehow, here we are years later and it’s still everywhere. And I finally tried it. Well — not the actual chocolate bar yet, but the flavor combo that makes it so good: crunchy pistachio kataifi filling paired with chocolate.
I don’t usually rush to make viral food trends, but this one checked all my boxes. Pistachio? Love. Chocolate? Obviously. Crunchy textures? Always yes. So honestly… why hadn’t I tried this sooner?
Instead of buying a chocolate bar mold and making the classic Dubai chocolate bar, I took a different route. I’ve been making a lot of salt bread (shio pan) variations lately, and with Valentine’s Day coming up, I wanted something a little fun using my chocolate salt bread recipe. This combo felt like a no-brainer.
Rather than dunking the whole bun in chocolate, I made a toasted Swiss meringue chocolate buttercream, loosely inspired by those Dubai-style marshmallow chocolate cookies. It’s light, not overly sweet, and the torched marshmallow flavor works so well with the chocolate and pistachio filling.
Side note: while I thought this was really good (like… dangerously good), this was my first time doing such a rich filling with salt bread. And my honest takeaway? I still love classic shio pan best— simple, butter-forward flavors. The whole point of shio pan is the buttery aroma and that crunchy, pan-fried bottom, and heavy fillings sorta steal steal the spotlight.
Because of that, you can skip the butter block inside the bread if you want. At that point, it’s more like a chocolate dinner roll, which honestly works great here. That said, I got a ton of requests when I shared this on Instagram, so here it is.
Ingredients and Substitutions
Here’s what you’ll need to make this Dubai chocolate salt bread:
- Chocolate Salt Bread: You can make this with or without a butter block inside
- Shredded kataifi pastry
- Salted butter
- Pistachio cream: I also highly recommend peanut butter and biscoff!
- Tahini: Since I used sweetened pistachio cream, this added some nuttiness back in.
For the Toasted Marshmallow Chocolate Cream (Optional)
- Egg whites
- Granulated sugar
- Salted butter
- Cocoa powder: You can also use melted chocolate which will make it more rich.
How to Make Dubai Chocolate Salt Bread
Sentence before giving a breif overview of how to make the dish
- Bake the chocolate salt bread: Prepare one batch of chocolate salt bread according to the recipe. You can include a butter block or skip it— both work well here. Let the bread cool completely before filling.
- Toast the kataifi: Cook the kataifi in melted butter until deeply golden.
- Mix the pistachio filling: While the kataifi is still warm, stir in the pistachio cream and tahini until fully combined.
- Make the Swiss meringue base: Combine the egg whites and sugar in a heatproof bowl set over gently simmering water until sugar fully dissolved. Whip on high speed until glossy, medium-firm peaks form and the bowl is cool to the touch.
- Toast the meringue: Using a blow torch, lightly torch the surface of the meringue until golden and toasted. Mix on high speed for a few seconds to incorporate. Repeat the torch-and-mix process 10–12 times to build a deep marshmallow flavor.
- Finish the chocolate buttercream: Add the room-temperature butter and mix on low speed until smooth and creamy. Sift in the cocoa powder and mix until fully incorporated. Transfer to a piping bag.
- Assemble: Slice the cooled salt bread down the middle. Fill generously with the kataifi pistachio filling, then pipe the toasted marshmallow chocolate cream if using.
- Finish and serve: Top with sliced strawberries, crushed pistachios, and a drizzle of pistachio cream or melted chocolate. Serve immediately.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Toast the kataifi deeply: you want a deep, even toast so it stays crunchy after mixing with the pistachio cream.
- Mix the filling while the kataifi is warm: Warm kataifi absorbs the pistachio cream more evenly and coats every strand without turning greasy.
- Make sure the meringue is fully cool before adding butter: If the meringue is warm, the butter will melt and the buttercream won’t emulsify properly.
- If the buttercream looks curdled, keep mixing: This is normal. Continue mixing on low to medium speed and it will smooth out.
- Torch lightly and evenly: You want toasted marshmallow flavor, not burnt sugar. Keep the torch moving.
Serving Suggestions
I topped mine with the toasted marshmallow chocolate buttercream, but you’ve got options:
- Chocolate whipped cream (just melted chocolate + heavy cream)
- Drizzle or dip in tempered chocolate
- Finish with strawberries for freshness
I had mine with hojicha tea and coffee— both balance the sweetness and richness really nicely.
How to Store and Reheat Leftovers
This is best served fresh but you can make it ahead of time.
With the Swiss meringue buttercream on top, it will keep for about 1 day at room temperature. Do not store in the fridge or the salt bread dries out. I recommend filling and topping right before serving if possible.
Refrigerate the chocolate Swiss meringue butter cream for up to 2 weeks or freeze for up to 3 months. Let it come to room temperature and re-whip before using.
Recipe FAQ
Yes. Without it, the bread is lighter and works really well with rich fillings.
You can prep all components separately, but assemble right before serving.
More Salt Bread Recipes
- Cinnamon Roll Salt Bread
- Maple Butter Salt Bread
- Honey Butter Salt Bread
- Sweet Potato Cheese Salt Bread
Enjoy! If you make this Dubai Chocolate Salt Bread recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Dubai Chocolate Salt Bread
- Total Time: 0 hours
- Yield: 6 servings
Description
This Dubai Chocolate Salt Bread is ridiculously delicious! Soft and crispy chocolate salt bread stuffed with crunchy kataifi, creamy pistachio filling, and toasted marshmallow chocolate cream. It’s rich and decadent, but not too sweet!
Ingredients
Kataifi Filling
- 130 g shredded kataifi
- 35 g salted butter
- 150–200 g pistachio cream
- 22 g tahini
Toasted Marshmallow Chocolate Cream, optional
- 100 ml egg whites from 3 large eggs
- 160 g granulated white sugar
- 200 g salted butter
- 15 g cocoa powder
Toppings
- melted chocolate
- sliced strawberries
- crushed pistachios
- pistachio cream
Instructions
Prepare the Chocolate Salt Bread
- Prepare one batch of chocolate salt bread according to your recipe. If you prefer not to include a butter block, feel free to omit it, the bread is delicious with or without the butter hole. Bake and allow the bread to cool completely before assembling.
Make the Kataifi Filling
- Melt the butter in a large nonstick skillet over medium heat. Add the roughly chopped kataifi and cook, stirring occasionally, until evenly golden brown and crispy, about 8–10 minutes. Transfer to a medium bowl.
- While still warm, stir in the pistachio cream and tahini until well combined. Adjust the consistency by adding more pistachio cream to your liking. Set aside.
Make the Toasted Marshmallow Chocolate Cream
- Combine the egg whites and sugar in a heatproof bowl set over a saucepan of gently simmering water. Whisk constantly until the mixture reaches 160°F (71°C) and the sugar has fully dissolved.
- Transfer the mixture to a stand mixer fitted with a whisk attachment and whip on high speed until medium firm peaks form.
- Using a blow torch, lightly torch the surface of the meringue until toasted. Return the bowl to the mixer and mix on high speed for a few seconds to incorporate the toasted flavor. Repeat the torch-and-mix process 10–12 times to build a deep marshmallow flavor.
- Add the room-temperature butter, mixing on low speed until smooth and creamy. Sift in the cocoa powder and mix until fully incorporated. Transfer to a piping bag.
Assemble
- Once the salt bread is completely cooled, slice it down the middle. Generously fill with the kataifi filling, then pipe the toasted marshmallow chocolate cream if using.
- Alternatively, you can dip the bread in melted chocolate instead of adding the cream. Finish with sliced strawberries, crushed pistachios, and a drizzle of pistachio cream or melted chocolate. Serve and enjoy!!
- Prep Time: 45 mintues
- Cook Time: 10 minutes
- Category: Dessert, bread
- Method: Baking
- Cuisine: Japanaese, Middle Eastern-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 24 g
- Sodium: 380 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 85 g
