Nutella-Stuffed Chocolate Pandesal Recipe

Scoop 12 1/2 teaspoon-sized Nutella balls onto a parchment-lined baking sheet, and freeze for at least an hour.

Combine flour, sugar, yeast, cocoa powder, and salt. Mix then incorporate egg and milk. Gradually add butter after the dough has come together. 

Knead for 12 minutes in a stand mixer or 15 minutes by hand. (Dough is ready when smooth and elastic.) 

Shape the dough into a ball then transfer into an oiled bowl, cover with plastic, and let rise for 90 minutes or until double in size. 

After 90 minutes, deflate and turn onto a clean work surface then divide dough into 12 equal portions. Fill each with frozen Nutella, gather the edges at the center then shape into a ball. Press the seams to seal then roll in bread crumbs. Repeat the process with the rest of the portions.

Arrange on a parchment-lined baking pan and cover with a kitchen towel. Proof for 60 minutes or until puffy.

Bake in a preheated oven at 350 degree F or 175 degrees C oven for 18 to 20 minutes.