Chocolate Pandesal. A different twist of the classic Pandesal. Cocoa powder is added to the dough and it’s filled with chocolate. A sweet chocolate Pandesal the family will love.

Equipment

Greased bowl – Use a large bowl
Parchment paper-lined baking sheet (optional)
Electric stand mixer with hook attachment
Weighing scale

Ingredients

All-Purpose flour
Cocoa powder
Milk
Butter
Egg
Salt
Sugar
Bread crumbs
chocolate of your choice or cream cheese

Chocolate Pandesal Instructions

Brush a large bowl with oil. Set aside.

Prepare the yeast Mixture

Warm the water in the microwave for 25 seconds. Add the active dry yeast and sugar. Mix and let sit for 5 minutes until bubbles form.

Make the Chocolate Pandesal Dough

Place flour, cocoa, sugar, and salt in a small bowl and mix using a wire whisk. Warm the milk for 45 seconds and then place the warm milk, melted butter, and egg into the stand mixer bowl. Add the yeast mixture. Mix using the hook until ingredients are incorporated. Add the flour mixture and mix using the hook for seven more minutes. Note that this will be a wet dough, so rub your hands with flour and sprinkle the dough with a small amount of flour for easy transfer.
Transfer dough to a flat surface and form into a ball. Place dough in a greased bowl and let sit at a warm temperature for 1 hour.
When ready, divide the dough into a round dough and divide it into twelve pieces using the dough cutter. You can also cut dough and weigh 60 grams each and using your palm flatten and fill it with the chocolate. Make sure that it is sealed. ( it is ok not to weigh the dough, just try to form equal shape pandesal. Roll the dough in the bread crumbs and put the dough into the baking pan.
Cover the dough with a damp cloth and let sit for another 30 minutes.
Uncover dough and roll into bread crumbs.
heat the oven to 350 F and bake Pandesal for 25 minutes.

FOR MORE BREAD RECIPES, CLICK ON THE LINK

SPANISH BREAD is a soft and fluffy Spanish bread recipe and step-by-step video for your sure success.
SIOPAO RECIPE/STEAMED BUNS –An easy way to make siopao filling. Quick to follow recipes and ingredients that are readily available. Make Siopao now.
ENSAYMADA- This Ensaymada recipe is no-fail and easy to follow. It will be 12 pieces of fluffy Bread, and it is perfect for a Filipino party or occasion you may have. Double the recipe to make more and share with everybody.
EMPANADA is a revised version of what I was used to in the Philippines. Instead of deep-frying these Chicken Empanadas, I opted to bake them not too greasy and oily. For these Empanada fillings, I used ground chicken to be higher in protein and a bit healthier.
PANDESAL –This is the Best Pandesal Recipe you can use, plus a step-by-step video.
Filipino Bread Collection

HOW TO STORE AND REHEAT

You can make a huge batch of these. Let the bread cool down and place in a ziplock. Leave it on the counter and reheat it in the microwave oven wrapped in a paper towel. Reheat for thirty seconds.

Chocolate Pandesal.

Chocolate Pandesal. A different twist of the classic Pandesal. Cocoa powder is added to the dough and it’s filled with chocolate. A sweet chocolate Pandesal the family will love.

5 from 1 vote

Print Pin Rate

Servings: people

Calories: 89kcal

Author: Shobee

Equipment

1 baking sheet
bowl for mixing
spatula
standup electric mixer

Ingredients

Dough Mixture

1 1/8 cups All-purpose flour
1/8 cup Cocoa Powder
1/3 cup Milk
1/8 cup Butter
1 large egg
1/4 teaspoon salt
1/4 cup sugar
chocolate or cream cheese filling

Yeast Mixture

2 teaspoons Active Dry Yeast
1/2 tablespoon sugar
1/3 cup milk
1/2 cup all-purpose flour

Instructions

Brush a large bowl with oil. Set aside.

Prepare the yeast Mixture

Warm the water in the microwave for 35 seconds. Add the active dry yeast and sugar. Mix and let sit for 5 minutes or until bubbles form. Add mixture into the 1/2 cup flour and let it sit for forty-five minutes.

Make the Chocolate Pandesal Dough

Place the hook attachment in your electric mixer. When the yeast mixture is ready, place flour, cocoa powder, sugar, and salt in the small bowl and mix using a wire whisk. Warm the milk for 45 seconds and then place the warm milk, melted butter, and egg, into the stand mixer bowl. Mix for one minute and add the yeast mixture and flour mixture. Mix using the hook attachment until ingredients are incorporated. Mix for seven minutes. Note that this will be a wet dough, so take one tablespoon of flour and rub it in between your hands and sprinkle some flour on the dough for easy transfer.
Sprinkle flour on the working surface and transfer the dough and form into a ball. Place dough in a greased bowl and let sit, covered with cloth, at a warm temperature for 1 hour.
When ready, divide the dough into a round dough and divide it into twelve pieces using the dough cutter. You can also cut dough and weigh 40 grams each and using your palm flatten and fill the cream cheese or chocolate. Make sure that it is sealed. ( it is ok not to weigh the dough, just try to form equal shape bread.
Cover the dough with a damp cloth and let sit for another 30 minutes. Brush with egg wash.
Preheat the oven to 350 F and place the bread on a baking sheet and bake for twenty-two minutes.

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Nutrition

Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...