Chocolate pandesal transforms the beloved Filipino bread rolls into a succulent treat. Stuffed with creamy, chocolate-custard filling, that is a joy to eat. The same soft and fluffy pandesal but with a chocolatey twist.
This traditional Filipino bread is shaped into a muffin and is a modern take of you favorite bun that is easily enjoyed by anyone especially those with sweet tooth. Pandesal itself is great but there are many version of it such as ube pandesal, and even multi-grain pandesal. Chocolate pandesal is recently taking over the Philippines’ baking scene by using Nutella as filling. I wanted to recreate the same recipe but with my own easy homemade chocolate filling which in my opinion is just so delicious.
Why make chocolate stuffed pandesal?
Chocolate is something everyone enjoys and is familiar with. The same goes with pandesal so bringing the two together is just the best of both worlds.
Having pandesal on its own is great but having ready to eat bread stuffed with chocolate is even better.
This Filipino bread rolls are not only great for breakfast but also as packed snacks for kids.
These muffin shaped pan de sal are also great gift ideas for get togethers or on the holiday season.
Tips for better results
Smooth and elastic are the best signs to tell you that the dough was kneaded properly. Also, it should not break when you stretch the dough.
I used dark chocolate to make the filling but you can also use any baking chocolate that you prefer.
Make sure to check for the expiry of the yeast and all ingredients should be in room temperature.
You can also do manual kneading of the dough if you don’t have a stand mixer. Sure it’ll take some time and muscle to do but just think of it as an exercise.
When using dry active yeast make sure that there are bubbles after adding water, if not discard and make new one.
Invest in a kitchen scale, accurate measurements gives better results.
Ideal rise temperature for dough are between 26°C to 32°C / 80°F – 90°F. So, you might want to consider this if you’re planning on making bread
The secret ingredient is always LOVE
YOU MIGHT ALSO LIKE:
Blueberry muffins are a favorite of my family. When it comes to grab and go breakfasts or picking up from school, these muffins always do the trick.
Cheese cupcakes will be your new favorites once you tried them. With toasted cheese on top and super moist cake.
Choco Banana Muffins are just a joy to eat. Chocolate muffins with decadent choco-chips and bits of fresh bananas. A real treat for the kids and I guarantee you’ll love it too!
Ingredients for pandesal
- 250 grams or 3 ⅓ cups bread flour or all-purpose flour
- 1 tsp instant yeast
- 2 tbsp sugar
- ½ tsp salt
- ½ cup warm milk or war. water
- 2 tbsp vegetable oil or canola oil
- 1 whole egg
- ½ cup fine bread crumbs (for coating)
Ingredients for chocolate filling
- 75 grams dark chocolate (chopped)
- 3 egg yolks
- 55 grams granulated sugar
- 300 grams milk
- 1 tsp vanilla extract
- 1 ½ tsp cornstarch
- 2 tbsp cocoa powder mixed (for topping)
- 3 tbsp powdered sugar (for topping)
Making the pandesal
- In a mixing bowl place bread flour, sugar, instant yeast and salt. Mix with a wire whisk to incorporate all ingredients.
- Add egg and vegetable oil then mix with a spatula until rough dough forms. Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn’t break when pulled.
- Grease clean counter top or flat surface with a bit of oil and place dough on top to avoid dough sticking. Knead for a couple of seconds then shape it into a ball.
- Transfer in another bowl and coat with thin layer of oil so it will not dry out while rising. Let it rise for 1 hour or until double in size. While waiting, prepare muffin baking tray by greasing with butter.
- When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on the counter top and roll into a log shape. Cut and using a kitchen scale, weigh 40 grams of dough.
- Place breadcrumbs in a small plate and dredge cut dough onto the bread crumbs. Arrange in a muffin baking tray and cover with a kitchen towel to rest for 20 minutes or when it doubles in size.
- Sift cocoa powder and powdered sugar in a small bowl. Set aside.
- While waiting for the final rise, pre-heat the oven at (375°F or 180°C°). When the dough have rested for 20 minutes, dust the top with cocoa and sugar topping. Place them in the oven and bake for 20 minutes at (375°F or 180°C°) . NOTE: baking time may vary according to oven used
Making the chocolate filling
- In a sauce pan, pour milk and vanilla extract. Stir and let it simmer in low heat for 5 minutes.
- In a bowl, place egg yolks and sugar. Stir with a wire whisk until yolks are pale in color. Add cornstarch and whisk until well incorporated.
- Gradually pour the warm milk into the egg yolk mixture while stirring to avoid cooking the yolks. Transfer into the sauce pan where you warmed the milk and let it simmer in low heat while stirring. Do this until mixture thickens.
- Add chopped dark chocolate and continue stirring until melted. Transfer in a bowl and cover with cling film making sure it touches the surface of the filling (to avoid skin forming). Set aside to let it cool down completely.
- Transfer chocolate filling in a piping bag with large hole piping tip.
- Insert the tip of piping bag into the top of the pandesal, gently squeezing the filling inside. Squeeze slowly, so that the filling has a chance to reach into air pockets in the bread and generously fill it.
- Let some of the filling protrude on the top of the pandesal for aesthetics. Repeat process until you filled the rest of the bread. Bon appetit!