If you’re searching for a showstopping treat that’s as impressive to look at as it is to eat, you’ll absolutely adore Swirled Chocolate Challah Bread. This glossy, golden loaf takes the pillowy softness of classic challah and elevates it with ribbons of rich chocolate running through every slice. Whether you’re a seasoned baker or just starting your bread journey, this recipe promises not only a beautiful centerpiece but also a sweetly satisfying experience that brings everyone to the table.
Ingredients You’ll Need
The magic of Swirled Chocolate Challah Bread comes from a handful of everyday ingredients, each one playing a key role in shaping the loaf’s texture, flavor, and irresistible marbled look. Gather these essentials and prepare to fall in love with the process—and the results!
- All-purpose flour: This forms the structure of your challah, giving it that classic, fluffy crumb.
- Active dry yeast: The secret behind the bread’s rise—make sure it’s fresh for the best lift.
- Granulated sugar: Adds just enough sweetness to balance the chocolate and enhance the dough.
- Salt: Don’t skip it! Salt sharpens all the flavors and keeps your loaf from tasting flat.
- Warm water (about 110°F): Perfect temperature helps the yeast come alive and get your dough going.
- Vegetable oil: Keeps the bread moist and tender, ensuring a rich mouthfeel.
- Eggs: Two eggs enrich the dough, giving your challah its signature color and softness.
- Vanilla extract: Just a touch adds a warm, aromatic note that pairs beautifully with chocolate.
- Semisweet chocolate chips or chopped chocolate: The star of the swirl—choose good-quality chocolate for the best flavor.
- Cocoa powder: Intensifies the chocolate filling, making every bite a chocolate lover’s dream.
- Egg (for egg wash): Brushed on top, this gives your loaf that gorgeous, shiny finish.
- Water (for egg wash): A splash helps the egg wash spread evenly and ensures a golden crust.
How to Make Swirled Chocolate Challah Bread
Step 1: Activate the Yeast
Start by whisking together your warm water, yeast, and a pinch of sugar in a large mixing bowl. Give it 5 to 10 minutes to get bubbly and foamy—this means your yeast is awake and ready to work its magic. If you don’t see foam, your yeast may be old, so it’s best to grab a fresh packet and try again.
Step 2: Mix and Knead the Dough
Add the rest of your sugar, oil, eggs, vanilla, salt, and 3 cups of flour to the bowl. Stir until a shaggy dough starts to come together, then gradually work in the remaining flour. When it gets too tough to stir, switch to kneading by hand (or use a stand mixer with a dough hook). Knead for 8 to 10 minutes until your dough becomes smooth, elastic, and just a bit tacky to the touch.
Step 3: First Rise
Transfer the dough to a greased bowl, cover it up, and let it rise in a warm spot for 1 to 1.5 hours. You’re looking for it to double in size—a sign that it’s light and airy, perfect for swirling with chocolate.
Step 4: Prepare the Chocolate Filling
While your dough is rising, gently melt your semisweet chocolate (in a microwave or over a double boiler), then stir in the cocoa powder until you have a glossy, spreadable mixture. This will be the decadent heart of your Swirled Chocolate Challah Bread, so don’t be afraid to sneak a taste!
Step 5: Roll and Fill the Dough
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 10 by 16 inches. Spread your chocolate mixture evenly across the dough, leaving a small border around the edges to keep things neat when you roll.
Step 6: Shape the Swirl
Starting from a long edge, roll the dough tightly into a log. With a sharp knife, slice the log in half lengthwise to reveal those gorgeous chocolate layers. Twist the two halves together, making sure the chocolatey sides are facing up for maximum visual drama. Nestle your twisted loaf into a parchment-lined pan or shape it freeform for a round braid.
Step 7: Second Rise
Cover your shaped loaf and let it rise for another 30 to 45 minutes. This final rest helps the bread puff up and ensures a tender crumb once baked.
Step 8: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Whisk together the remaining egg with a tablespoon of water for an egg wash, then brush it all over the loaf. This step is what gives Swirled Chocolate Challah Bread its irresistible, shiny crust. Bake for 30 to 35 minutes, until the top is deeply golden and the loaf sounds hollow when tapped.
Step 9: Cool and Slice
Let your bread cool in the pan for a bit before transferring it to a wire rack. Resist the urge to slice too soon—the chocolate stays molten for a while! Once it’s warm but set, slice in and marvel at those beautiful swirls.
How to Serve Swirled Chocolate Challah Bread
Garnishes
For an extra-special finish, dust your Swirled Chocolate Challah Bread with a light shower of powdered sugar or drizzle a little melted chocolate over the top. A sprinkle of chopped toasted nuts can also add a lovely crunch and a hint of elegance.
Side Dishes
This bread is a star all by itself, but it pairs wonderfully with a simple fruit salad, a dollop of whipped cream, or a scoop of vanilla ice cream. For brunch, serve it alongside fresh berries and a steaming mug of coffee or tea for the ultimate treat.
Creative Ways to Present
If you’re entertaining, slice the loaf and fan out the pieces on a large platter. For a holiday table, consider braiding the loaf into a festive wreath shape. You can even use leftovers to make decadent French toast or bread pudding—talk about a next-day upgrade!
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in plastic wrap or foil and keep at room temperature for up to three days. The bread stays soft and flavorful, especially if you give slices a quick warm-up before serving again.
Freezing
Swirled Chocolate Challah Bread freezes beautifully! Wrap the cooled loaf (whole or sliced) in a double layer of plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
To revive that fresh-baked magic, gently reheat slices in a toaster or warm the whole loaf in a low oven for about 10 minutes. The chocolate will get just a bit melty, making every bite as wonderful as the first.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute instant yeast in equal amounts with no need to proof it first—just mix it right in with the flour and other dry ingredients, then proceed as usual.
What kind of chocolate works best for the swirl?
Semisweet chocolate chips or a good-quality bar chopped into pieces melt smoothly and offer balanced sweetness, but you can experiment with dark chocolate if you prefer a richer, more intense flavor in your Swirled Chocolate Challah Bread.
How do I know when the bread is done baking?
The loaf should be a deep golden brown, and if you tap the bottom it should sound hollow. If you have a thermometer, the internal temperature should be around 190°F for perfectly baked challah.
Can I make Swirled Chocolate Challah Bread dairy-free?
Yes! Simply use dairy-free chocolate and swap the egg wash for a little non-dairy milk. The bread itself contains no butter or milk, so it’s easy to adapt for those avoiding dairy.
Is it possible to add nuts or other fillings?
Definitely—chopped toasted hazelnuts, walnuts, or pecans can be sprinkled over the chocolate filling before rolling for added crunch and flavor. Just be careful not to overfill, or braiding might get tricky.
Final Thoughts
Baking Swirled Chocolate Challah Bread is truly a rewarding experience, both for the senses and for the soul. There’s something magical about seeing those chocolate ribbons swirl through each slice. Whether you’re sharing it at the breakfast table or treating yourself to a cozy afternoon snack, I wholeheartedly encourage you to give this recipe a try—you might just find a new favorite tradition!
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Swirled Chocolate Challah Bread Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, American
- Diet: Vegetarian
Description
Swirled Chocolate Challah Bread is a decadent twist on the classic Jewish braided bread, featuring a luscious chocolate filling swirled through the soft, slightly sweet dough. Perfect for holiday celebrations or a special breakfast treat, this bread balances a tender crumb with rich cocoa and semisweet chocolate flavors.
Ingredients
Dough
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate Filling
- 1 cup semisweet chocolate chips or chopped chocolate
- 1 tablespoon cocoa powder
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Activate Yeast: In a large mixing bowl, whisk together warm water, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Prepare Dough: Add the remaining sugar, vegetable oil, 2 eggs, vanilla extract, salt, and 3 cups of flour to the yeast mixture. Mix until a shaggy dough forms, then gradually add the remaining flour and 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 cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make Chocolate Filling: While the dough rises, melt the chocolate and stir in the cocoa powder until smooth and spreadable.
- Shape Dough: Punch down the risen dough and roll it out on a lightly floured surface into a 10×16 inch rectangle. Spread the chocolate mixture evenly over the dough, leaving a small border around the edges.
- Form Loaf: Roll the dough tightly from the long side into a log. Using a sharp knife, cut the log in half lengthwise. Twist the two halves together with the chocolate layers facing up.
- Second Rise: Transfer the twisted dough to a parchment-lined loaf pan or shape into a round braid. Cover and let it rise for another 30–45 minutes until puffy.
- Preheat Oven and Prepare Egg Wash: Preheat the oven to 350°F (175°C). Mix 1 egg with 1 tablespoon water and brush the top of the loaf with this egg wash to achieve a glossy finish.
- Bake: Bake the bread for 30–35 minutes, until the loaf turns deep golden and sounds hollow when tapped.
- Cool and Serve: Allow the bread to cool before slicing. Enjoy slightly warm or toasted with butter for best flavor.
Notes
- Best served slightly warm or toasted with butter.
- Add chopped nuts (walnuts or pecans) to the filling for added crunch and texture.
- Leftover bread works wonderfully for making French toast.
- Ensure water for yeast activation is not too hot to avoid killing the yeast.
- Use parchment paper for easy cleanup and non-stick baking.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
