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
Scale
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
