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chocolate pandesal on a white plate
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4 from 5 votes

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 Time30 mins
Cook Time20 mins
Rising2 hrs 30 mins
Total Time3 hrs 20 mins
Course: Baked Goods, Snack
Cuisine: Filipino
Servings: 20 servings
Calories: 258kcal

Ingredients

  • 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

  • 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.
  • Add the milk, butter, eggs, the remaining sugar, salt, and cocoa powder. Stir everything to combine.
  • 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.
  • 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 1/2 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.
  • 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.
  • 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.
  • In a shallow plate, combine breadcrumbs and graham cracker crumbs.
  • 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.
  • 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.

Notes

  • Check the temperature of the water used for proofing the yeast to ensure it’s within 105-115 F range as very hot liquids can kill the yeast.
  • 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.

Nutrition

Calories: 258kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 227mg | Potassium: 139mg | Fiber: 2g | Sugar: 16g | Vitamin A: 91IU | Calcium: 41mg | Iron: 2mg