Chocolate Pandesal turn our classic Filipino bread into one decadent treat! Soft, fluffy, chocolatey with a creamy Nutella filling, they’re sure to be a hit with kids and adults alike!
Hi Kawaling Pinoy readers! Sanna here and I am back with another special recipe fo you!
When Lalaine told me she’s planning a pandesal series and needs my help, I readily jumped to the challenge! Pandesal is the quintessential Filipino bread and I’m excited to showcase it in many unique varieties.
This series has been a total fun project and so far, we have ube pandesal, red velvet, and pandan up on the blog with more coming soon! If you have a specific flavor in mind, let us know in the comments below.
Just when we think Pandesal can’t get any more special, chocolate pandesal with Nutella filling proved otherwise. Soft and fluffy and an intense chocolate flavor, they’re sure to be a hit with kids and adults alike.
They’re a decadent treat everyone would love for breakfast, dessert, or anytime snack.
Step by step instructions
Step 1: make the dough
- In the bowl of a stand mixer, combine yeast, warm water, and 1 tablespoon of the sugar. Let the mixture stand for 5 minutes or until foamy. Make sure the temperature of the water for proving the yeast is between 105 to 115 F. Extremely hot water can kill the yeast that leavens the dough.
- Add the milk, butter, eggs, the remaining sugar, salt, and cocoa powder. Stir everything to combine.
- Attach the dough hook to the mixer and add 2 and ¼ cups of flour. Starting on low speed, mix the ingredients until the dry ingredients are moistened.
- Increase the speed and continue to mix until the ingredients are fully incorporated.
Step 2: knead and rise
- With the mixer running, add 2 cups of flour gradually. Keep mixing, occasionally scraping the bottom and sides of the mixer bowl, until the dough starts to gather in the center of the bowl.
- If the dough is still too wet and sticky, add the remaining ½ cup of flour and keep mixing until the dough has lost a lot of stickiness.
- Lightly grease a clean working surface and your hands with cooking oil. Turn the dough over on the working surface ad knead until it is smooth and elastic.
- To check if the dough is ready, do the windowpane test: take out a small portion and stretch it out with your fingers as if to form a square. The dough should be able to stretch thinly and form a translucent film in the center that does not break easily.
- Place the kneaded dough in a lightly oiled bowl and cover with a plastic film or a clean towel. Let rise for about 1 ½ to 2 hours or until doubled in size.
Step 3: assemble and bake
- When the dough has doubled in size, gently deflate and turn out on a work surface. Form into a log and divide into 20 pieces.
- Take one portion, roll into a ball and then flatten. Spoon about a tablespoon of Nutella in the center and fold the edges of the dough around the center to cover the filling.
- Shape it into a smooth ball and press the ends underneath to seal. Roll the dough in the bread crumbs and graham crumbs mixture. Repeat with the rest of the dough portions.
- Arrange the assembled chocolate pandesal on a parchment-lined baking pan and cover loosely with a clean kitchen towel. Let rise for another hour or until puffy.
- Bake in a preheated 350 F for about 18 to 20 minutes. The tops should feel firm to touch with a bit of bounce.
How to serve
- Pandesal are best enjoyed warm and fresh from the oven. They’re delicious with coffee or tea for breakfast or snacks.
- Store in a tightly covered container for up to 2 days at room temperature or in the refrigerator for up to one week.
- To reheat in the oven, arrange the rolls in a baking dish and bake in a 350 F oven for 5 to 7 minutes until warm. To reheat in the microwave, arrange the rolls on a microwavable plate and cover with a slightly damp kitchen towel. Microwave for about 30 to 40 seconds or just until warm and not piping hot lest they turn tough and chewy.