If you’re craving a bread that’s as beautiful as it is delicious, you’re going to love this Swirled Chocolate Challah Bread Recipe. Combining the rich, tender crumb of traditional challah with a luscious chocolate swirl, it’s the perfect treat to brighten your breakfast table or impress guests at your next gathering. This recipe strikes just the right balance between sweet and soft, with that mesmerizing artisan braid and cocoa ribbons that are almost too pretty to cut into—almost!
Ingredients You’ll Need
The magic of this Swirled Chocolate Challah Bread Recipe lies in simple, pantry-friendly ingredients that come together to create a food-lover’s dream. Each one adds something important—flour for structure, eggs for richness and golden color, yeast for that perfect rise, and of course, chocolate for the irresistible swirl.
- 4 cups all-purpose flour: The foundation of your dough, giving it structure and that chewy texture.
- 1/4 cup granulated sugar: Adds just enough sweetness to balance the cocoa without overwhelming.
- 1 packet (2 1/4 teaspoons) active dry yeast: The rising agent that gives your challah its fluffy lift.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 3/4 cup warm water (110°F): Activates the yeast for a light, airy dough.
- 1/4 cup vegetable oil: Keeps the bread tender and moist.
- 2 large eggs: Adds richness and helps that gorgeous golden color.
- 1 teaspoon vanilla extract: Brings out deeper flavors in the dough and chocolate.
- 1/2 cup semi-sweet chocolate chips (melted and cooled): Your chocolate swirl’s star ingredient—melts beautifully for a decadent filling.
- 1/4 cup cocoa powder: Deepens the chocolate flavor while keeping the filling smooth.
- 2 tablespoons sugar (for chocolate filling): Sweetens the cocoa mixture for a luscious swirl.
- 1 egg (beaten, for egg wash): Gives your bread that irresistible, shiny golden crust.
How to Make Swirled Chocolate Challah Bread Recipe
Step 1: Activate the Yeast
Start by mixing warm water, yeast, and a pinch of sugar in a large bowl. Let it rest for 5 to 10 minutes until you see that lovely foamy layer on top—a good sign your yeast is alive and kicking, ready to give your challah that perfect rise.
Step 2: Mix and Knead the Dough
Next, add the flour, sugar, salt, oil, eggs, and vanilla to the yeast mixture. Stir everything together until a rough dough forms. Then get your hands in there and knead for 8 to 10 minutes until the dough is silky smooth and elastic, which is key to that tender crumb you’re after.
Step 3: First Rise
Place your dough in a greased bowl and cover it. Let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size. This is where the magic happens—your dough gets light and airy, prepping it for the next steps.
Step 4: Prepare the Chocolate Filling
While your dough is busy rising, whisk together the melted chocolate, cocoa powder, and two tablespoons of sugar until smooth. This rich, velvety filling will give your challah its signature swirled effect and indulgent flavor.
Step 5: Shape the Dough
Once the dough has doubled, punch it down gently and divide it into two equal parts. Roll each piece into a 10-by-12-inch rectangle. Spread the chocolate filling evenly over each rectangle, folding your hands around silky ribbons of chocolate just waiting to be braided.
Step 6: Form the Loaf
Roll each rectangle tightly into logs from the long side, then twist the two logs together to form a beautiful braid. Tuck the ends under to keep everything neat and perfect.
Step 7: Second Rise
Place your braided loaf on a parchment-lined baking sheet, cover loosely, and let rise for another 30 to 45 minutes. This second rest ensures your challah will bake up light and puffy with plenty of room for that gorgeous chocolate swirl.
Step 8: Bake
Preheat your oven to 350°F (175°C). Brush the loaf generously with beaten egg for a glossy crust. Bake for 30 to 35 minutes until it’s golden brown and sounds hollow when tapped. Let it cool before slicing to showcase the stunning swirls of chocolate inside.
How to Serve Swirled Chocolate Challah Bread Recipe
Garnishes
A simple dusting of powdered sugar adds a delicate sweetness and an elegant touch to your loaf. For a stunning presentation, sprinkle mini chocolate chips or chopped toasted nuts right on top before baking.
Side Dishes
Serve your Swirled Chocolate Challah Bread alongside creamy mascarpone cheese, a dollop of whipped cream, or fresh berries. The contrast of flavors takes every bite to new heights, whether at breakfast or dessert.
Creative Ways to Present
Turn slices into decadent French toast, layering with fruit and syrup. Or cube it for fondue dipping—its slightly sweet and fudgy profile pairs famously with warm chocolate, caramel, or fruit sauces.
Make Ahead and Storage
Storing Leftovers
Wrap your challah tightly in plastic wrap or place it in an airtight container. It will stay fresh and soft for up to three days at room temperature—perfect for enjoying morning, noon, and night.
Freezing
You can freeze the bread after it’s fully cooled by wrapping it in foil and then placing it in a resealable freezer bag. It will keep well for up to three months without losing its signature deliciousness.
Reheating
To enjoy the bread fresh from the oven again, unwrap and warm slices in a toaster oven or conventional oven at 300°F for 5 to 10 minutes. This revives the softness and melts any chocolate inside for that ooey-gooey goodness.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate adds a deeper, slightly more bitter contrast to sweet challah, which many chocolate lovers will adore. Just melt it the same way and adjust sugar if you prefer it sweeter.
Can I make this bread dairy-free?
This recipe is already vegetarian and doesn’t contain milk; however, if you’re avoiding eggs, it could affect texture and rise. For a dairy-free, eggless version, consider experimenting with vegan egg replacers and oils, but the classic version will always be best for authentic results.
How can I tell when the bread is fully baked?
The crust should be a beautiful golden brown, and when you tap the bottom of the loaf it should sound hollow. If a thermometer is handy, the internal temperature should read around 190°F to 200°F.
Can I add nuts or dried fruit to this Swirled Chocolate Challah Bread Recipe?
Yes! Chopped walnuts or pecans can add a wonderful crunch, and dried cherries or raisins work beautifully too. Just sprinkle them over the chocolate filling before rolling.
Is this recipe suitable for holiday celebrations?
Definitely. Challah is a traditional Jewish bread often enjoyed on holidays, and this swirled chocolate version adds something extraordinary and festive for special occasions or weekend brunches.
Final Thoughts
There’s something truly special about making and sharing this Swirled Chocolate Challah Bread Recipe. It’s a delightful twist on a timeless classic that will fill your home with comforting aromas and your plate with rich, chocolatey joy. Whether you’re a baking newbie or a seasoned pro, this loaf promises smiles, indulgence, and plenty of moments worth savoring. Go ahead, give it a try—you’ll want to make it again and again!
Print
Swirled Chocolate Challah Bread Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 large loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Description
Swirled Chocolate Challah Bread is a delightful twist on the traditional Jewish braided bread, featuring a rich chocolate filling that adds a sweet, indulgent flavor. This homemade bread combines a soft, tender crumb with a beautiful braided presentation and a luscious swirled chocolate interior, making it perfect for holidays or special breakfasts.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 3/4 cup warm water (110°F)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate Filling
- 1/2 cup semi-sweet chocolate chips (melted and cooled)
- 1/4 cup cocoa powder
- 2 tablespoons sugar
Egg Wash
- 1 egg (beaten)
Instructions
- Activate Yeast: In a large mixing bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5–10 minutes until the mixture becomes foamy, indicating active yeast.
- Make Dough: Add flour, sugar, salt, vegetable oil, eggs, and vanilla extract to the yeast mixture. Mix until a dough forms, then knead for 8–10 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
- Prepare Chocolate Filling: While the dough rises, mix melted chocolate, cocoa powder, and 2 tablespoons of sugar until smooth and well combined to create the filling.
- Shape Dough: After the dough has risen, punch it down gently, then divide it into two equal pieces. Roll each piece into a 10×12 inch rectangle.
- Fill and Roll: Spread the chocolate filling evenly over each rectangle. Starting from the long side, roll each rectangle tightly into a log.
- Braid the Loaf: Twist the two chocolate-filled logs together to form a braid, then tuck the ends under to seal.
- Second Rise: Place the braided dough onto a parchment-lined baking sheet. Cover loosely and let it rise for another 30 to 45 minutes until puffy.
- Preheat Oven & Egg Wash: Preheat your oven to 350°F (175°C). Brush the braided loaf with the beaten egg to give it a shiny golden finish when baked.
- Bake: Bake the bread for 30–35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the loaf from the oven and allow it to cool completely on a wire rack before slicing and serving.
Notes
- This bread tastes best when fresh but can be stored in an airtight container for up to 3 days.
- For extra indulgence, sprinkle mini chocolate chips over the filling before rolling the dough.
- Leftover challah bread makes fantastic French toast the next day.
