Chocolate Pandesal with Nutella Filling

Chocolate Pandesal turns our classic Filipino bread into one decadent treat! Soft, fluffy, and filled with creamy Nutella, they're sure to be a family favorite. Perfect for a cozy breakfast or sweet afternoon snack.

Pandesal is the quintessential Filipino bread, and I'm excited to showcase it in a wide range of unique flavors. This series has been a total fun project, and so far, we have ube pandesal, red velvet pandesal, and pandan ube pandesal up on the blog with more coming soon! If you have a specific flavor in mind,  let me 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, with an intense chocolate flavor, they're a decadent treat everyone would love for breakfast, dessert, or anytime snack.

Chocolate Pandesal Ingredients

• The recipe uses active dry yeast, which needs to be proofed in warm water with a little sugar. If substituting instant dry yeast, use a 1:1 ratio and add it directly to the flour mixture. You might need to adjust the liquid amounts to account for the water used for blooming so the dough doesn't become too wet. Instant dry yeast is also quicker-acting and more potent; you might need to reduce the rise time to prevent overproofing.
• All-purpose flour is the backbone of our pandesal. It has a moderate protein content, providing structure yet a tender crumb. This recipe was not tested on whole wheat, so I cannot make recommendations on substitutions.
• Milk hydrates the flour. Along with the butter and eggs, it adds a richer taste and creates a softer, more tender texture.
• Use cocoa powder to add chocolate flavor and color to the bread.
• The dough is filled with Nutella hazelnut spread, which melts into a molten lava of chocolatey goodness. We use a mix of bread crumbs and graham crackers to coat the pandesal dough for added crunch and sweetness.

How to make chocolate pandesal

• Bloom the yeast to ensure it's alive and active, and that the dough will rise properly. It's crucial that the water temperature for proving is between 105 and 115°F. Extremely hot water can kill the yeast that leavens the dough. Too cold and the yeast would "sleep" and not activate.
• Add the milk, butter, eggs, the remaining sugar, salt, and cocoa powder. Stir everything to combine.
• Add the 2 ¼ cups of the flour and mix on low speed with the dough hook until the dry ingredients are moistened. Increase the speed and continue to mix until the ingredients are fully incorporated. Gradually add 2 cups of flour with the mixer running. Keep mixing, occasionally scraping the bottom and sides of the bowl, until the dough begins to gather in the center.
• If the dough is still too wet and sticky, gradually add ¼ cup of flour, mixing until it has lost most of its stickiness.

• Use oil to knead the dough so it doesn't stick, without adding more flour, which can dry it out. Lightly grease a clean working surface and your hands with cooking oil. Turn the dough over on the working surface and 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 with your fingers into a square. The dough should 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 it rise for about 1 ½ to 2 hours or until doubled in size.

• Divide the dough into 20 pieces, roll each piece into a ball, and then flatten. Spoon about a tablespoon of Nutella in the center, then fold the dough edges around it to cover the filling. Shape it into a smooth ball, then press the ends under to seal.
• Roll the dough in the bread-and-graham-crumb mixture.  Repeat with the remaining dough portions.
• Arrange the assembled chocolate pandesal on a parchment-lined baking pan, cover loosely with a clean kitchen towel, and let rise until puffy. Bake in the preheated oven until the tops feel firm to the touch with a bit of bounce.

How to serve and store

• Pandesal are best enjoyed warm and fresh from the oven. They're delicious with a hot cup of coffee, tsokolate, or tea for breakfast or as a snack.
• Store in a tightly covered container for up to 2 days at room temperature or for up to 1 week in the refrigerator.
• Reheat in the oven at 350°F for 3 to 5 minutes or in the air fryer at 325°F for 2 to 3 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.

I hope you try this and all the other versions of pandesal we have here on Kawaling Pinoy. Stay tuned for more baked goods coming this week!