Pandesal with KitKat Spread

Name: Pandesal with KitKat Spread
Ingredients: NESTLÉ CARNATION Evap 1/2 cup (125 ml); water 1/2 cup (125 ml); Instant dry yeast 2 tsp (6.2 g); White sugar 2 tsp (8 g); Bread flour 500 g; Salt 1 tsp (5 g); White sugar 1/2 cup (100 g); Vegetable oil 1/2 cup (120 ml); Egg yolks 2 pcs; Breadcrumbs 90 g; NESTLÉ KITKAT Spread 15 g

Number of servings

30

This recipe pairs freshly baked pandesal with smooth KitKat spread, delivering a delightful chocolatey experience that balances nostalgic comfort with modern indulgence. The warm, soft bread envelops the chocolate spread, creating a harmonious blend of textures and flavors that satisfy cravings for both sweet and familiar treats.

Designed to be easy to prepare and highly versatile, this pandesal with KitKat spread recipe works well as a breakfast item, snack, or component of a dessert menu. It is equally suited for cafés, bakery counters, and grab-and-go concepts, where convenience and flavor play crucial roles in customer satisfaction and repeat business.

Customization opportunities abound with this concept. Foodservice operators can enhance appeal by adding texture and visual interest through toppings such as crushed KitKat pieces, a light dusting of powdered sugar, or even drizzles of additional chocolate or caramel. These small touches elevate the product’s presentation, making it suitable for a variety of service formats—from self-service displays to plated dessert offerings.

Ingredients

NESTLÉ CARNATION Evap 1/2 cup (125 ml)
water 1/2 cup (125 ml)
Instant dry yeast 2 tsp (6.2 g)
White sugar 2 tsp (8 g)
Bread flour 500 g
Salt 1 tsp (5 g)
White sugar 1/2 cup (100 g)
Vegetable oil 1/2 cup (120 ml)
Egg yolks 2 pcs
Breadcrumbs 90 g
NESTLÉ KITKAT Spread 15 g

Preparation

1

In a bowl, combine the evap, water, yeast, and 2 tsp sugar. Mix well and let stand for 15 minutes or until the mixture is bubbly.
2

In the bowl of a table top bread mixer, combine the bread flour, salt, sugar, oil, and egg yolks. Add in the yeast mixture.
3

Mix using a paddle until the dough forms a ball and then use the dough hook and knead for 10 minutes or until the dough is stretchy and smooth.
4

Form the dough into a ball and brush surface with shortening and place in a greased bowl and cover for 1 hour or until the dough doubles in size.
5

Punch dough and form into 2 canes / logs. Slice and scale into 40g per piece. Roll in breadcrumbs and place on a greased tray 1 - 2 inches apart. Cover with towel and proof for 25 minutes or until double in size.
6

Bake for 20 - 25 minutes in a preheated oven at 350 deg F. Let cool
7

Slice middle of baked pandesal and fill with 10 - 15g of NESTLÉ KITKAT Spread.