Nutella-Stuffed Chocolate Pandesal Recipe

It's the perfect snack!

This classic Filipino bread just got an upgrade with the addition of cocoa and hazelnut-flavored chocolate spread that will surely be a hit.

Nutella-Stuffed Chocolate Pandesal Recipe

DeLites Home Cooking, Reader Recipe
It's the perfect snack!
Prep Time 3 hours
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 3 hours 20 minutes
Course Appetizers, Breakfast/Brunch, Snacks/Merienda
Cuisine Filipino
Servings 12


Nutella-Stuffed Chocolate Pandesal Ingredients

  • 6 teaspoons Nutella or any chocolate hazelnut spread
  • 324 Grams all-purpose flour
  • 3 tablespoons cocoa powder
  • 200 ml Whole milk
  • 50 Grams granulated sugar
  • 6 Grams instant dry yeast
  • 57 Grams unsalted butter
  • 1 large Egg
  • 1 teaspoon Salt
  • 32 Grams bread crumbs
  • 1 teaspoon vegetable oil


  • 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.
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