Chocolate Challah
Indulge in the irresistible decadence of homemade Chocolate Challah, a rich, braided bread that masterfully combines soft, fluffy texture with luscious chocolate filling. This elevated twist on the classic challah features semisweet chocolate chips blended with cocoa powder and powdered sugar, creating a sweet, velvety interior that will delight any chocolate lover. Made with simple pantry staples like all-purpose flour, eggs, and vegetable oil, this recipe offers a harmonious balance of sweetness and a golden, glossy crust thanks to an egg wash. Perfect for special occasions or a luxurious breakfast treat, this beautiful braided loaf not only tastes divine but also makes an impressive centerpiece. Whether enjoyed warm out of the oven or toasted the next day, Chocolate Challah is a showstopper baking project worth every moment of preparation.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.33 cup Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1.25 cups Warm water (110°F/43°C)
- 0.25 cup Vegetable oil
- 2 whole Large eggs
- 1 whole Egg yolk (for dough)
- 0.75 cup Semisweet chocolate chips
- 2 tablespoons Cocoa powder
- 2 tablespoons Powdered sugar (for chocolate filling)
- 1 whole Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
In a separate bowl, combine the warm water, vegetable oil, 2 eggs, and 1 egg yolk. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Meanwhile, prepare the chocolate filling by mixing the chocolate chips, cocoa powder, and powdered sugar in a small bowl.
Once the dough has risen, punch it down and divide it into three equal parts. Roll each part into a long rectangle, about 12 inches long and 4 inches wide.
Spread a thin layer of the chocolate filling along the center of each rectangle. Roll the dough tightly from one long edge to the other, forming three long ropes.
Pinch the ends of the ropes to seal and braid them together to form the challah. Tuck the ends of the braid underneath.
Place the braided dough on a parchment-lined baking sheet and cover loosely with plastic wrap or a kitchen towel. Allow the dough to rise for another 30-40 minutes.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg and water to create an egg wash. Brush the mixture generously over the risen challah.
Bake the challah in the preheated oven for 25-30 minutes, or until deep golden brown and the bread sounds hollow when tapped on the bottom.
Allow the challah to cool on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 11.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
