Celebrate Mardi Gras with a twist! My Dubai Chocolate King Cake takes the viral Dubai chocolate bar—twisted up Southern style—and drops it right into the heart of the cake. With rich cinnamon and pistachio fillings, a silky chocolate glaze, and vibrant finishing sugars, this dessert is Mardi Gras magic in every bite!

Ingredients

Dough:

• 3/4 cup warm milk (100-110°F)
• 2 1/4 tsp instant yeast (1 packet)
• 1/4 cup honey
• 4 large eggs, room temperature
• 4 1/2 cups all-purpose flour
• 2 tsp kosher salt
• 10 tbsp unsalted butter, softened and cut into 1-inch pieces
• 1/4 cup heavy cream

Cinnamon Filling:

• 1 cup light brown sugar, lightly packed
• 1 tbsp ground cinnamon
• 1 tsp kosher salt
• 2 tbsp heavy cream
• 2 tbsp salted butter, melted

Pistachio Filling:

• 8 oz kataifi
• 4 tbsp butter
• 1 cup white chocolate chips
• 1/2 cup heavy cream
• 12 oz pistachio butter
• 1 tsp tahini

Chocolate Glaze:

• 1 cup milk chocolate chips
• 1/2 cup heavy cream
• 1/2 cup light corn syrup
• 1 tsp vanilla extract

Optional Garnishes:

• Purple, green, and gold finishing sugars
• Dubai chocolate bar

Directions

1. Prepare the Dough:
• Warm the milk to 100-110°F. Add the yeast and honey, whisk to combine, and let it sit for 10 minutes. Add eggs and whisk again.
• In the bowl of a stand mixer, combine the flour and salt. Install the paddle attachment. Add the egg mixture gradually while mixing on low speed until combined.
• Add butter, one small piece at a time, allowing each piece to incorporate fully before adding the next. Once all butter is in, increase speed to medium and beat for 1 minute until dough becomes sticky.
• Transfer the dough to a greased bowl. Cover and refrigerate for 30 minutes.
• After 30 minutes, fold the dough over itself about 6 times around the bowl’s perimeter. Cover and refrigerate for another 30 minutes. Repeat the folding step 3 more times with 30-minute intervals, then refrigerate the dough overnight.
2. Prepare Cinnamon Filling:
• In a small bowl, mix the brown sugar, cinnamon, and salt. Set aside.
3. Shape the Dough:
• Remove dough from the refrigerator. Punch it down and knead it 7-8 times. On a floured surface, roll the dough into a 1/4-inch thick rectangle.
• Use a fork to poke holes in the dough. Brush it with heavy cream and melted butter. Sprinkle evenly with the cinnamon mixture, pressing it lightly into the dough.
• Roll the dough from both ends toward the center to form 2 logs. Place the dough on a lined baking sheet, seam side down, and shape it into a U. Make slits every 1 1/2 inches along the sides and bring the ends together. Let the dough proof for 1 hour.
4. Bake:
• Preheat the oven to 350°F. Bake for 30-35 minutes, or until golden brown, turning the pan halfway through.
• While still warm, lightly brush the cake with 1/4 cup heavy cream. Let it cool completely.
5. Prepare Pistachio Filling:
• Place kataifi in a Ziplock bag and crush into fine pieces. Melt butter in a large pan over medium heat and sauté the kataifi until golden brown and toasted. Transfer to a sheet pan to cool.
• In a small saucepan, melt the white chocolate chips with the heavy cream over low heat. In a large bowl, mix pistachio butter and tahini. Add the melted white chocolate mixture and toasted kataifi. Stir to combine.
6. Assemble the Cake:
• Once the cake is fully cooled, flip it over and spoon the pistachio filling into the creases of the cake. If using, hide the king cake baby inside. Flip the cake back over onto a serving platter.
7. Make the Chocolate Glaze:
• In a small saucepan, combine milk chocolate chips, heavy cream, corn syrup, and vanilla. Heat over low-medium heat until melted. Drizzle the glaze over the cake.
8. Garnish:
• Optional: Sprinkle with purple, green, and gold finishing sugars. Add a Dubai chocolate bar on the side.