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
Scale
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.
