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Recipe Card
ingredients
- 1 cup (240 ml) lukewarm whole milk
- 2 1/4 teaspoon (1 packet) active dry yeast
- 1/3 cup (66 g) sugar
- 1 large egg
- 4 tablespoons (57 g) unsalted butter, softened
- 3 1/2 cups (420 g) bread flour
- 1 teaspoon salt
- 1/2 cup (60 g) breadcrumbs
- 12 tablespoons Nutella®, for filling
- 1 tablespoon white chocolate, melted for decorating
- 1 tablespoon milk chocolate, melted for decorating
- Pink oil-based food coloring
Method
Step 1
Whisk together milk, yeast, sugar, and egg until combined. Add to stand mixer fitted with dough hook.
Step 2
Dump in bread flour, salt, and butter. Mix on slow-medium speed for about 10 minutes, or until dough is smooth and passes the windowpane stage.
Step 3
Cover dough with plastic wrap and let rise in warm place until doubled, about one hour.
Step 4
Line baking dish or pan with parchment paper. Punch down dough and divide into 13 equal pieces on a lightly floured surface. Shape 12 pieces into balls, roll into bread crumbs, then place into baking dish about 1 inch apart. Divide last ball into 24 balls, then add 2 on top of each bun to create the bear ears.
Step 5
Lightly cover with plastic wrap and let rise in warm place until doubled in size, about 30 minutes.
Step 6
Remove plastic wrap and bake at 350°F until golden brown, about 15-20 minutes. Let cool in pan.
Step 7
To fill each pandesal, first add Nutella® to a piping bag. Poke holes in the middle of each pandesal using a knife, then fill each roll with about 1 tablespoon of Nutella®.
Step 8
Using a piping bag or toothpick, add bear faces using melted chocolate. Use the white chocolate for the ears and snout, then dye the remaining pink for the blush. Use the melted milk chocolate for the eyes and nose. Store pandesal in an airtight container at room temperature for about 5 days.