Description
This Swirled Chocolate Challah Bread is a beautiful and delicious twist on the classic Jewish braided bread. With its soft, fluffy texture and rich chocolate swirl, it’s perfect for any occasion, whether it’s a holiday, special gathering, or just a treat for yourself. The combination of sweet dough and decadent chocolate creates a mouthwatering dessert or breakfast bread.
Ingredients
Scale
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1/2 cup warm water (110°F/43°C)
- 1/2 cup whole milk, warm
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
For the Chocolate Swirl:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
- 2 tbsp powdered sugar
For the Egg Wash:
- 1 egg (beaten, for brushing)
- 1 tbsp water
Instructions
- Prepare the Dough: In a large bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for about 5 minutes until the yeast is frothy.
Add the warm milk, eggs, melted butter, and vanilla extract to the yeast mixture. Stir until combined.
Gradually add the flour and salt, mixing until the dough comes together. Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. You can add more flour if the dough is too sticky. - Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- Prepare the Chocolate Swirl: While the dough is rising, prepare the chocolate filling. In a small saucepan, melt the chocolate chips, butter, and heavy cream over low heat, stirring until smooth. Remove from heat and stir in the powdered sugar until fully combined. Set aside to cool slightly.
- Shape the Dough: Once the dough has risen, punch it down and divide it into 3 equal portions. Roll each portion into a long rope (about 12 inches long).
On a floured surface, roll out one of the ropes into a rectangle (about 12×6 inches). Spread a thin layer of the chocolate mixture over the dough, leaving about 1 inch around the edges.
Carefully roll the dough up into a log, pinching the ends to seal. Repeat with the remaining two portions of dough.
Once all three rolls are filled with chocolate, braid them together, pinching the ends to seal and tucking them underneath. - Let the Bread Rise Again: Place the braided loaf onto a greased or parchment-lined baking sheet. Cover it loosely with a towel and let it rise for another 30-45 minutes, until it puffs up.
- Bake the Bread: Preheat your oven to 350°F (175°C).
Brush the top of the dough with the egg wash (1 egg mixed with 1 tbsp water) for a golden finish.
Bake the challah in the preheated oven for 25-30 minutes, or until golden brown on top and a toothpick inserted comes out clean. You can also check the internal temperature; it should be about 190°F (88°C). - Cool and Serve: Remove the bread from the oven and let it cool on a wire rack for about 10 minutes before slicing. Enjoy your soft, sweet, chocolate-filled challah!
Notes
- If you prefer a more intense chocolate swirl, you can add more chocolate to the filling mixture or use bittersweet chocolate for a deeper flavor.
- For a softer texture, you can add an extra tablespoon of butter to the dough.
- The bread can be made the night before and baked in the morning, allowing the dough to rise overnight in the fridge for a slower, more developed flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish, American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12 g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg