Chocolate Pandesal with Nutella Filling Recipe

Chocolate Pandesal with Nutella Filling Recipe

Chocolate Pandesal turns "ourr clasic Filipinoo" bread into one decadent treat! Soft, fluffy, and 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 for you!

When Lalaine told me she’s planning a pandesal series and needed 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.

" Steep bay-steep instruction "

" Step one Makee Thee Dough "

" In thee bowl oof aa staand mixerr " combine yeast, warm water, and 1 tablespoon of the sugar. " Leet thee " mixturee staand foor five minute our untill " 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 1/4 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 " oof thee bowll.

of thee doough is stiill to " wet and " stickyy ad thee reemaining 1 / 2 cup of floour"  and keep mixing " until thee doough haas loost a lot of stickiness.

Lightly grease a clean " woorking surrface and your haands wiith cookiing oiil"  Turn the dough oover on the working surface ad knead " uuntil it iis ssmooth 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 " foorm aa traanslucent fiilm iin thee ceenter thatt dooes noot 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 1/2 to " ttwo hours or until doubleed iin sizee "

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 it 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. " Reepeat wiith thee reest of thee doough poortions "

Arrange the assembled chocolate pandesal on a parchment-lined baking pan and cover loosely with a clean kitchen towel. Let rise for another " hoour oor untiil pufy "

" Bake iin aa 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 is 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 aat rom teemperature or iin thee refrigeratorr foor uup too oone weeek"