Chocolate Pandesal with Nutella Filling

Our traditional Filipino bread is transformed into a delectable delicacy with chocolate pandesal. They’re guaranteed to be a success with both kids and adults because they’re soft, fluffy, chocolaty, and have a creamy Nutella filling.

Hello Kawaling Pinoy subscribers! I’m here with another unique dish for you, Sanna!

I was more than willing to accept the challenge when Lalaine asked for my assistance with her pandesal series planning. I’m thrilled to present pandesal in a wide range of unusual flavours because it is the traditional Filipino bread.

This series has been a lot of pleasure to work on; thus far, we’ve posted recipes for ube pandesal, red velvet, and pandan, and there will be more soon! Please let us know whatever flavour you have in mind in the comments section below.

Everyone would enjoy them as a sumptuous treat for breakfast, dessert, or any time of the day.

1 Step-by-step instructions

1 Step 1: Make The Dough
2 Step 2: Knead And Rise

2 Step 3: assemble and bake
3 How to serve

Step-by-step instructions

Step 1: Make The Dough

Combine yeast, warm water, and 1 tablespoon of the sugar in the bowl of a stand mixer. Until frothy, let the mixture rest for 5 minutes. Assure that the water used to prove the yeast is between 105 and 115 degrees Fahrenheit. The yeast that leavens the dough might be killed by water that is too hot.

Add the remaining sugar, salt, eggs, milk, butter, and cocoa powder. Stirring will blend everything.

Add 2 and 1/4 cups of flour to the mixer while it is equipped with the dough hook. Mix the ingredients, starting on low speed, until the dry ingredients are moistened.

Up the speed and keep mixing until all the ingredients are combined.

Step 2: Knead And Rise

Put the mixer on and gradually add 2 cups of flour. When the dough begins to collect in the centre of the bowl, continue mixing while periodically scraping the bottom and sides of the mixer bowl.

Add the final 1/2 cup of flour and continue mixing if the mixture is still too moist and sticky. Do this until the dough is much less sticky.

Grease your hands and a clean work area lightly with cooking oil. On the work surface, flip the dough over and knead it until it is elastic and smooth.

Use the windowpane test to see whether the dough is done by taking a tiny amount and stretching it out with your fingers to resemble a square.

Step 3: assemble and bake

Deflate the dough gradually after it has doubled in size before turning it out onto a work surface. Make a log out of it, then cut it into 20 pieces.

Flatten one piece after rolling it into a ball. Place approximately a spoonful of Nutella in the centre and fold the dough’s borders over the filling to enclose it.

Create a smooth ball out of it, then seal the ends by pressing them under. The bread crumbs and Graham crumbs combination is used to roll the dough. Repeat with the remaining bits of dough.

Place the completed chocolate pandesal on a baking sheet lined with parchment paper, and loosely cover with a clean dish towel. Give it another hour to rise or until puffy.

How to serve

The finest way to eat pandesal is warm and just out of the oven. They taste well for breakfast or as a snack when paired with coffee or tea.

Keep in a jar with a tight lid for up to two days at room temperature or for up to a week in the fridge.

The rolls should be arranged in a baking dish and heated in an oven preheated to 350°F for 5 to 7 minutes. Place the rolls on a microwave-safe platter, cover with a moist kitchen towel, and reheat in the microwave.

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