Chocolate Chip Challah
Indulge in the perfect marriage of tradition and sweetness with this Chocolate Chip Challah, a soft and fluffy braided bread that takes a classic to the next level. Enriched with a touch of vanilla and studded with semi-sweet chocolate chips, this recipe brings a delightful twist to the beloved Jewish bread. Each bite offers a balance of airy, lightly sweetened dough and pockets of melted chocolate, making it ideal for breakfast, dessert, or snacking. With step-by-step instructions, you'll learn how to master the art of braiding while achieving a golden, glossy crust thanks to a simple egg wash. Serve it warm from the oven or toasted with a smear of butter—this chocolate chip challah is sure to become a family favorite. Perfect for holidays, gatherings, or any occasion where comfort and flavor are a must!
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 1 cups Warm water (110°F)
- 0.25 cups Vegetable oil
- 3 whole Large eggs
- 1 teaspoons Vanilla extract
- 1 cups Semi-sweet chocolate chips
- 1 whole Egg (for egg wash)
- 1 tablespoons Water (for egg wash)
Instructions
In a large mixing bowl, whisk together 1 cup of the flour, granulated sugar, yeast, and salt.
Add the warm water, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir until combined.
Gradually add the remaining 3.5 cups of flour, about 1/2 cup at a time, until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Add a bit more flour if needed.
Flatten the dough slightly and sprinkle the chocolate chips over the surface. Knead the dough a few times to evenly distribute the chocolate chips.
Place the dough in a lightly oiled bowl, turning to coat, and cover with a clean kitchen towel. Let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Punch the dough down to release air. Divide it into three equal parts and roll each part into a rope about 12-14 inches long.
Braid the three dough ropes together, pinch the ends to seal, and tuck the ends underneath for a neat appearance. Place the braided loaf on a parchment-lined baking sheet.
Cover the loaf loosely with plastic wrap or a kitchen towel and let it rise again for about 30-45 minutes, or until puffed.
Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg and water for the egg wash.
Brush the entire loaf generously with the egg wash, making sure to get into the crevices of the braid.
Bake the challah for 28-32 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). Rotate the pan halfway through baking if necessary for even coloring.
Let the challah cool on a wire rack before slicing and serving. Enjoy it plain or with a spread of butter or jam!
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 12.0 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 15 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 72 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.
