Description
Swirled Chocolate Challah Bread is a delightful twist on traditional Jewish braided bread, featuring rich chocolate filling and chips intertwined within a soft, slightly sweet dough. Perfect for holidays or special breakfasts, this recipe combines the tender crumb and shiny crust of challah with a luscious chocolate swirl that melts in your mouth.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon salt
- ¾ cup warm water (about 110°F)
- ¼ cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Chocolate Filling
- ½ cup mini chocolate chips
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter (softened)
Egg Wash
- 1 egg beaten with 1 tablespoon water
Instructions
- Prepare the Dough: In a large bowl or stand mixer, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm water, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry and mix until a rough dough forms. Knead the dough for 8–10 minutes until smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until the dough has doubled in size.
- Prepare Chocolate Filling: While the dough rises, mix the unsweetened cocoa powder, granulated sugar, and softened unsalted butter together until a smooth paste forms. Set the mini chocolate chips aside.
- Shape the Dough: After the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough out into a large rectangle.
- Add Filling and Roll: Spread the chocolate paste evenly over the dough rectangle. Sprinkle the mini chocolate chips on top. Starting from the long side, roll the dough tightly into a log.
- Create the Swirl: Using a sharp knife, slice the rolled dough lengthwise down the center to expose the chocolate swirls inside. Twist the two halves together with cut sides facing up, and pinch the ends to seal.
- Second Rise: Place the twisted dough into a greased loaf pan or onto a parchment-lined baking sheet. Cover and let it rise again for 30–45 minutes until slightly puffed.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Apply Egg Wash: Brush the loaf gently with the beaten egg wash to create a glossy, golden crust.
- Bake Bread: Bake in the preheated oven for 30–35 minutes, or until the bread is golden brown and cooked through. Remove from oven and allow to cool slightly before slicing.
Notes
- This bread is best enjoyed warm or toasted to enhance the chocolate flavor and soft texture.
- Leftovers can be stored wrapped at room temperature for up to 3 days or frozen for longer storage.
- For a flavor twist, consider adding cinnamon or espresso powder to the chocolate filling.
