If you have a soft spot for beautifully braided breads and chocolate treats, you are about to fall head over heels for this Swirled Chocolate Challah Bread Recipe. It takes the classic, fluffy challah and elevates it with a rich swirl of chocolate, folding warmth and sweetness into every bite. Perfect for breakfast, brunch, or an indulgent snack, this bread’s golden crust and melt-in-your-mouth interior, streaked with luscious chocolate, is truly a showstopper. Get ready to fill your kitchen with the scent of freshly baked goodness and impress anyone lucky enough to share a slice with you.
Ingredients You’ll Need
All the components of this Swirled Chocolate Challah Bread Recipe come together simply yet thoughtfully, each bringing something special to the table. From the soft structure created by the flour and eggs to the deep, decadent chocolate swirling through the loaf, every ingredient matters here.
- 4 cups all-purpose flour: The foundation for tender and elastic dough.
- 1/4 cup granulated sugar: Adds a touch of sweetness to balance the bread’s flavor.
- 1 packet (2 1/4 teaspoons) active dry yeast: The secret to that perfect rise and fluffy texture.
- 1 teaspoon salt: Enhances the overall flavor, making it shine.
- 3/4 cup warm water (110°F): Activates the yeast for a lively dough.
- 1/4 cup vegetable oil: Keeps the bread moist and tender without weighing it down.
- 2 large eggs: Give the bread its beautiful golden hue and rich crumb.
- 1 teaspoon vanilla extract: A warm, fragrant note that complements the chocolate perfectly.
- 1/2 cup semi-sweet chocolate chips (melted and cooled): Pure chocolatey bliss for the swirl.
- 1/4 cup cocoa powder: Intensifies the chocolate flavor in the filling.
- 2 tablespoons sugar (for chocolate filling): Adds balance to the cocoa’s natural bitterness.
- 1 egg (beaten, for egg wash): Gives the baked loaf a gorgeous glossy finish.
How to Make Swirled Chocolate Challah Bread Recipe
Step 1: Activate the Yeast
Start by combining your warm water, yeast, and a pinch of sugar in a large bowl. This little waiting game of 5 to 10 minutes is essential — it lets the yeast wake up and get bubbly, which means your bread will rise beautifully and be delightfully fluffy.
Step 2: Make the Dough
Once your yeast mixture is foamy, add in flour, sugar, salt, vegetable oil, eggs, and vanilla extract. Mix everything gently until a dough forms. Then gets your hands in there and knead for about 8 to 10 minutes. This step creates that smooth, elastic texture that’s a hallmark of the perfect challah.
Step 3: First Rise
Place your dough in a greased bowl, cover it loosely, and set it somewhere warm and cozy for 1 to 1.5 hours. You’ll want it to double in size — it’s like watching your creation come to life right before your eyes!
Step 4: Prepare the Chocolate Filling
While the dough rises, mix together the melted semi-sweet chocolate, cocoa powder, and 2 tablespoons sugar until smooth and luscious. This mix will be your chocolate swirl, adding depth and irresistible flavor to the bread.
Step 5: Shape and Fill
Punch down the risen dough gently and divide it into two halves. Roll each piece out into a 10 by 12 inch rectangle. Spread your chocolate filling evenly over the surface of both. From the long side, roll each rectangle tightly into a log — this keeps that chocolate swirl close to the final surface.
Step 6: Twist into a Braid
Now for some braiding magic: twist the two chocolate-filled logs together, then tuck the ends underneath. Place this gorgeous braided loaf onto a parchment-lined baking sheet, cover loosely, and let it rise one last time for about 30 to 45 minutes. This second rise ensures an airy, soft crumb with that beautiful lift.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C). Brush your loaf with the beaten egg wash to get that shiny, golden crust everyone loves. Bake for 30 to 35 minutes, until the bread sounds hollow when you tap it and the crust has a rich golden-brown tone. Then, let it cool before slicing — patience is key, but it’s absolutely worth it!
How to Serve Swirled Chocolate Challah Bread Recipe
Garnishes
While this Swirled Chocolate Challah Bread Recipe stands out on its own, a sprinkle of powdered sugar or a light spread of softened butter can turn each slice into a comforting little moment of joy. If you’re feeling fancy, a drizzle of honey or a few fresh berries alongside make it look celebratory and inviting.
Side Dishes
Pair this bread with a bowl of rich, creamy hot chocolate or a flavorful coffee for a lovely breakfast or brunch experience. It also complements a fresh fruit salad well, balancing the richness with bright, juicy notes that refresh the palate.
Creative Ways to Present
You can slice this bread thick and toast it lightly for a chocolate swirl French toast that’s nothing short of spectacular. Gift it wrapped in parchment paper tied with a ribbon for a heartfelt homemade present. Or serve warm slices at a holiday gathering where its enchanting aroma and look will spark plenty of smiles.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — not that this usually happens! — keep them in an airtight container at room temperature. The bread stays fresh and soft for up to three days, maintaining that tender crumb and chocolate swirl without drying out.
Freezing
This bread freezes beautifully. Slice it first, wrap portions in plastic wrap and then foil or place in a freezer-safe bag. When you’re ready to enjoy, just pull out a few slices, let them thaw at room temperature, or gently warm them. You’ll still have that freshly baked goodness right at your fingertips.
Reheating
To bring back its fresh-from-the-oven feel, reheat slices in a toaster oven or regular oven at 325°F for a few minutes. This warms the chocolate swirl and revitalizes the crust’s lovely shine and crunch — almost like it just came out of the oven again.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate provides a richer and slightly more bitter flavor, which pairs beautifully with the sweetness of the challah dough. Just ensure you melt and cool the chocolate before mixing to keep the filling smooth.
Is this bread suitable for freezing before baking?
It’s best to bake the bread first and then freeze. Freezing before baking can affect the yeast’s performance during the final rise. For convenience, you can freeze baked slices for quick treats later on.
Can I substitute all-purpose flour with whole wheat flour?
While you can substitute some all-purpose flour with whole wheat, using 100% whole wheat may make the bread denser and affect the rise. A good starting point is replacing up to half the flour with whole wheat for a nuttier flavor while maintaining texture.
How long can I keep the bread at room temperature?
Keeps best up to three days when stored in an airtight container. Beyond that, the bread may start to dry out, so for longer storage, freezing is a better option.
Can I add nuts or dried fruit to the filling?
Definitely! Chopped nuts like walnuts or pecans add crunch and contrast to the soft bread, while dried fruit brings bursts of sweetness. Just sprinkle them over the chocolate filling before rolling for extra texture and flavor.
Final Thoughts
Making this Swirled Chocolate Challah Bread Recipe brings not only a delicious treat to your table but also a fun and rewarding baking experience to your kitchen. The combination of soft, braided bread and chocolate swirl is a crowd-pleaser you’ll want to make again and again. So grab your ingredients, turn on your oven, and get ready to create something truly memorable and comforting — your future self will thank you!
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 decadent twist on the classic Jewish braided bread, featuring a rich chocolate filling that creates beautiful swirls throughout. Perfect for holidays or special occasions, this soft and slightly sweet loaf combines traditional challah flavors with indulgent chocolate, making it delightful fresh or as French toast the next day.
Ingredients
Dough
- 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 it sit for 5–10 minutes until foamy to ensure the yeast is active.
- Make Dough: Add flour, sugar, salt, oil, eggs, and vanilla extract to the yeast mixture. Mix until a dough forms, then knead by hand for 8–10 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
- Prepare Chocolate Filling: While the dough rises, mix the melted semi-sweet chocolate, cocoa powder, and sugar until smooth and evenly combined.
- Shape the Dough: After the dough has risen, punch it down to release air. Divide the dough into two equal halves. Roll each half into a rectangle approximately 10×12 inches.
- Fill and Roll: Spread the chocolate filling evenly over each dough rectangle. Starting from the long side, roll each rectangle tightly into a log.
- Braid the Loaves: Twist the two chocolate-filled logs together to form a braided loaf. Tuck the ends underneath to secure the shape.
- Second Rise: Place the braided loaf on a parchment-lined baking sheet. Cover loosely and let it rise again for 30–45 minutes until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough completes its second rise.
- Apply Egg Wash: Brush the beaten egg over the surface of the loaf to give it a shiny, golden crust.
- Bake: Bake the challah for 30–35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Notes
- This bread tastes best fresh but can be stored for up to 3 days in an airtight container.
- For extra indulgence, sprinkle mini chocolate chips over the filling before rolling.
- Leftover challah makes fantastic French toast the next day.
