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
Scale
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.
