Chocolate Pandesal
Chocolate Pandesal turns our classic Filipino bread into one decadent treat! Soft, fluffy, chocolatey with a creamy Nutella filling, it's sure to be a hit with kids and adults alike!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup warm water, 105 F to 115 F
- 2 1/4 teaspoons (2 1/4 teaspoons) active dry yeast
- 3/4 cup sugar
- 1 cup warm milk
- 2 ounces unsalted butter, softened
- 2 eggs, lightly beaten
- 1 1/2 teaspoons salt
- 4 tablespoons cocoa powder
- 4 1/4 cups flour
- 1 tablespoon canola oil, for kneading
- 1 cup Nutella, well chilled
- 1/4 cup bread crumbs
- 1/4 cup graham cracker crumbs
Instructions
- 1
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.
- 2
Add the milk, butter, eggs, the remaining sugar, salt, and cocoa powder. Stir everything to combine.
- 3
Using the dough hook, add 2 and 1/4 cups of flour and mix on low speed until the dry ingredients are moistened. Increase the speed and continue to mix until the ingredients are fully incorporated.
- 4
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.
- 5
If the dough is still too wet and sticky, add the remaining 1/2 cup of flour and keep mixing until the dough has lost a lot of stickiness.
- 6
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.
- 7
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 2 hours or until doubled in size.
- 8
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.
- 9
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.
- 10
In a shallow plate, combine breadcrumbs and graham cracker crumbs.
- 11
Shape it into a smooth ball and press the ends underneath to seal. Roll the dough in the bread and graham crumbs mixture. Repeat with the rest of the dough portions.
- 12
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.
- 13
Bake in a preheated 350 F for about 18 to 20 minutes. The tops should feel firm to touch with a bit of bounce.