Chocolate Pandesal

4.65 from 14 votes

Soft, fluffy, and perfectly chocolatey, this Chocolate Pandesal with Nutella filling is a guaranteed hit with kids and adults alike! It’s a decadent baked treat that everyone will love for a cozy breakfast or a sweet afternoon snack.

Prep Time30

Cook Time20

Rising2 30

Total Time3 20

Course: Baked Goods, Snack

Cuisine: Filipino

Servings: servings

Calories: 258kcal

Author: Lalaine Manalo

Ingredients

¼ cup warm water 105 F to 115 F
2 ¼ teaspoons (2 ¼ teaspoons) active dry yeast
¾ cup sugar
1 cup warm milk
2 ounces unsalted butter softened
2 eggs lightly beaten
1 ½ teaspoons salt
4 tablespoons cocoa powder
4 ¼ cups flour
1 tablespoon oil for kneading
1 cup Nutella well chilled
¼ cup bread crumbs
¼ cup graham cracker crumbs

US Customary - Metric

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 ¼ 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 ½ 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 ½ 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 it into a ball, and then flatten it. Spoon about a tablespoon of Nutella into the center, then fold the edges of the dough around it to cover the filling. Shape it into a smooth ball, then press the ends under to seal.
In a shallow plate, combine breadcrumbs and graham cracker crumbs. Roll the dough in the bread and graham crumbs mixture. Repeat with the remaining dough portions.
Arrange the assembled dough on a parchment-lined baking sheet and cover loosely with a clean kitchen towel. Let rise for another hour or until puffy.
Preheat oven to 350 F.
Bake 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 to proof the yeast to ensure it’s within the 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 with your fingers into a square. The dough should stretch thinly and form a translucent film in the center that does not break easily.
Portion the hazelnut spread using a small scoop, arrange in a single layer on a parchment-lined baking sheet, and freeze for a few minutes until firm so it's easier to wrap with the dough.

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