Chocolate Pandesal turns our classic Filipino bread into one decadent treat! Soft, fluffy and chocolatey with a creamy Nutella filling, they are sure to be a hit with children and adults alike!
Hello Kawaling Pinoy readers! Here Sanna and I are back with another special recipe for you!
When Lalaine told me she was planning a series of pandesals and needed my help, I immediately jumped at the challenge! Pandesal is a quintessential Filipino bread and I am excited to showcase it in many unique varieties.
This series has been an absolutely fun project and so far we have ube pandesal, red velvet and pandan 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, Nutella Chocolate Pandesal proves otherwise. Soft and fluffy and with an intense chocolate taste, they are sure to be a hit with children and adults alike.
This is a decadent treat that everyone would love for breakfast, dessert or any time as a snack.
Step by step instructions
Step 1: Make the dough
- In the bowl of a stand mixer, combine the yeast, warm water, and 1 tablespoon sugar. Let the mixture stand for 5 minutes or until frothy. Make sure the temperature of the yeast rising water is between 105 to 115 F. Extremely hot water can kill the yeast that leavens the dough.
- Add the milk, butter, eggs, remaining sugar, salt and cocoa. Mix everything to combine.
- Attach the dough hook to the mixer and add 2 and 1/4 cups of flour. Starting on low speed, mix the ingredients until the dry ingredients are moistened.
- Increase the speed and continue mixing until the ingredients are completely combined.
Step 2: Bend and lift
- With the mixer running, gradually add 2 cups of flour. Continue mixing, occasionally scraping the bottom and sides of the bowl, until the dough begins to gather in the center of the bowl.
- If the dough is still too wet and sticky, add the remaining 1/2 cup of flour and mix until the dough loses much of its stickiness.
- Lightly coat a clean work surface and hands with cooking oil. Turn the dough out onto a work surface and knead until smooth and elastic.
- To check if the dough is ready, do the window pane test: take out a small portion and spread it with your fingers as if making a square.
- The dough should be able to stretch and form a translucent film in the center that will not easily break.
- Place the kneaded dough in a lightly oiled bowl and cover with plastic wrap or a clean tea towel. Let rise for about 1 1/2 to 2 hours or until doubled in size.
Step 3: assemble and bake
- When the dough has doubled in size, carefully deflate and turn out onto a work surface. Shape into a log and divide into 20 parts.
- Take one portion, roll it into a ball and then flatten it. Put about a tablespoon of Nutella in the center and fold the edges of the dough around the center to cover the filling.
- Form it into a smooth ball and press the ends to seal. Roll the dough in the breadcrumbs and graham crumb mixture. Repeat with the rest of the dough pieces.
- Place the assembled chocolate pandesal on a baking sheet lined with parchment paper and loosely cover with a clean kitchen towel. Leave to rise for another hour or until puffed.
- Bake in preheated 350 F for about 18 to 20 minutes. Tops should be firm to the touch with some bounce.
How to serve
- Pandesal is best enjoyed warm and fresh from the oven. They are excellent with coffee or tea for breakfast or as a snack.
- Store in an airtight 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 350F oven for 5 to 7 minutes, until warm. To reheat in the microwave, arrange the rolls on a microwave-safe plate and cover with a slightly damp tea towel. Heat in microwave for about 30 to 40 seconds or just until warm and not hot so they don’t set and thicken.