If you have a serious sweet tooth but also crave the comforting texture of homemade bread, this Swirled Chocolate Challah Bread Recipe is going to steal your heart. Imagine soft, pillowy challah dough braided beautifully with rich, creamy swirls of chocolate that melt perfectly into every bite. This recipe combines the traditional warmth of challah with a luscious chocolate filling, making each slice a heavenly treat ideal for breakfast, dessert, or even a special snack with coffee. Whether you’re a seasoned baker or just starting out, you’ll be amazed at how this elegant yet simple bread brings joy into your kitchen.
Ingredients You’ll Need
The magic of this Swirled Chocolate Challah Bread Recipe lies in its straightforward ingredients. Each component plays a vital role in creating the perfect balance between sweetness, texture, and flavor complexity. From the comforting softness of eggs and butter to the luxurious chocolate filling, these ingredients come together to make a bread that’s as stunning as it is delicious.
- 4 cups all-purpose flour: The foundation for the dough, giving it structure and that iconic chewy texture.
- 1/4 cup granulated sugar: Adds a subtle sweetness that complements the chocolate without overpowering.
- 1 packet (2 1/4 tsp) active dry yeast: The secret behind the airy lift and fluffiness of the challah.
- 1 tsp salt: Enhances the flavors and balances the sweetness beautifully.
- 1/2 cup warm water (110°F/43°C): Activates the yeast and helps the dough rise perfectly.
- 1/2 cup whole milk, warm: Adds richness and tender crumb to the bread.
- 2 large eggs: Essential for that classic challah color and its soft, tender bite.
- 1/4 cup unsalted butter, melted: Brings a smooth, buttery flavor that melts in your mouth.
- 1 tsp vanilla extract: Adds a lovely aromatic sweetness that elevates the bread’s flavor.
- 1/2 cup semi-sweet chocolate chips: Melts into a luscious swirl creating the star of the filling.
- 2 tbsp unsalted butter: Combined with chocolate for velvety richness in the swirl.
- 2 tbsp heavy cream: Helps to make the chocolate filling luxuriously smooth and creamy.
- 2 tbsp powdered sugar: Adds a delicate sweetness to balance the intense chocolate.
- 1 egg (beaten, for brushing): Gives the loaf a shiny, golden crust after baking.
- 1 tbsp water: Mixed with the egg wash to help it spread evenly.
How to Make Swirled Chocolate Challah Bread Recipe
Step 1: Prepare the Dough
Start by waking up your yeast in warm water mixed with sugar. This little step ensures your yeast is alive and ready to work its magic. You’ll know it’s ready when it’s frothy and bubbly on top. This active yeast stage guarantees your challah will rise beautifully, giving you that light and fluffy texture we all adore.
Step 2: Let the Dough Rise
After mixing in the flour, salt, eggs, butter, milk, and vanilla extract to form your dough, transfer it to a greased bowl. Cover it up with a cozy towel or plastic wrap and place it in a warm spot to rise for about 1 to 2 hours. Patience here is key — let the dough double in size. This rising process develops flavor and gives the bread that soft, airy crumb.
Step 3: Prepare the Chocolate Swirl
While your dough is doing its thing, melt together the chocolate chips, butter, and heavy cream in a small saucepan over low heat. Stir gently until silky smooth, then fold in the powdered sugar. Let this dream of a filling cool just a bit so it’s easy to spread on the dough ropes without melting through them entirely. This swirl will infuse every bite with rich chocolate bliss.
Step 4: Shape the Dough
Once risen, punch down your dough gently to release any excess air. Divide it into three equal parts and roll each into a rope about 12 inches long. This is where you get creative: braid the ropes together, tucking in the chocolate swirl as you twist. The beautiful braid not only looks impressive but makes those chocolate swirls even more inviting.
Step 5: Let the Bread Rise Again
Lay your braided loaf on a greased or parchment-lined baking sheet, cover it loosely with a towel, and give it a second rise for 30 to 45 minutes. This final puff up ensures your bread bakes into a light, fluffy masterpiece that’s as soft on the inside as it looks gorgeous on the outside.
Step 6: Bake the Bread
Before baking, brush your loaf with the egg and water wash to achieve that irresistible, glossy sheen when it comes out of the oven. Then pop it into a preheated oven at 350°F (175°C) and bake until the crust turns a perfect golden brown. The enticing aroma of baking chocolate and challah will fill your kitchen as the loaf bakes to perfection.
Step 7: Cool and Serve
Once baked, give your Swirled Chocolate Challah Bread a few minutes to cool on a wire rack. This resting period helps set the crumb and keeps the bread moist. Then, slice thick or thin, and prepare to enjoy a slice that’s wonderfully soft, sweet, and richly swirled with chocolate goodness.
How to Serve Swirled Chocolate Challah Bread Recipe
Garnishes
The Swirled Chocolate Challah Bread Recipe shines on its own, but a light dusting of powdered sugar or a drizzle of melted chocolate on top adds an extra touch of elegance for serving guests or special weekends. You can also sprinkle some chopped nuts or finely grated orange zest for a bright contrast if you’re feeling playful.
Side Dishes
This bread pairs beautifully with fresh fruit like strawberries or bananas, creamy ricotta cheese, or even a scoop of vanilla ice cream for an indulgent dessert twist. It’s also a crowd-pleaser alongside a warm cup of coffee, chai, or rich hot chocolate, making your snack time extra cozy.
Creative Ways to Present
For a stunning brunch centerpiece, slice the bread thick, arrange it in a basket lined with a soft cloth, and add a small bowl of whipped cream or chocolate spread for dipping. You can also use it as the base for French toast—just imagine those chocolate swirls caramelized with a hint of cinnamon and maple syrup. Every serving method is a celebration of this recipe’s wonderfully versatile charm.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your Swirled Chocolate Challah Bread tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days, maintaining softness and that rich chocolate flavor. This makes it perfect for quick snacks or breakfast on the go.
Freezing
If you want to savor the magic of this bread later, it freezes beautifully. Wrap the loaf securely in plastic wrap and then again with foil to prevent freezer burn. When stored this way, your chocolate challah will keep for up to 3 months. Freeze in slices for easy thawing or whole if you want to preserve freshness longer.
Reheating
To bring your frozen or leftover bread back to life, warm slices in a toaster oven or regular oven at 300°F (150°C) for about 5 to 7 minutes until heated through and the chocolate filling is gloriously melty again. Avoid microwaving if you want to keep the crust crisp and the texture perfect.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate will add a richer, slightly more intense cocoa flavor, which pairs wonderfully with the sweet challah dough. Just make sure to adjust the sweetness in the filling if you want it less bitter.
What if I don’t have eggs for the dough?
Eggs are a key part of challah for texture and color, but you can substitute with unsweetened applesauce or yogurt for a different twist. However, keep in mind the bread’s texture may be slightly denser and less traditional.
Can I make this bread gluten-free?
Gluten-free baking with challah is tricky because gluten gives challah its iconic stretch and lightness. If you want to try, look for a bread flour blend designed for yeast baking and add xanthan gum to mimic gluten’s elasticity, but the texture will be different.
Why does the bread need two rises?
The first rise allows the yeast to ferment and develop flavor while creating the airy structure of the dough. The second rise after shaping lets the loaf relax and puff up so it bakes evenly and produces a tender crumb with a nice crust.
Can this recipe be made vegan?
To make a vegan version, substitute the eggs with flax or chia egg replacements, use plant-based milk, and swap the butter for a dairy-free alternative. For the chocolate filling, make sure to use vegan chocolate. The bread’s texture will be slightly different but still delicious.
Final Thoughts
Making this Swirled Chocolate Challah Bread Recipe is like giving your kitchen a warm, chocolaty hug. It’s a delightful blend of tradition and indulgence that’s as fun to make as it is to devour. I encourage you to try this recipe—you’ll find it’s not just bread, it’s an experience you’ll want to share again and again with friends and family. Happy baking!
Print
Swirled Chocolate Challah Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Description
This Swirled Chocolate Challah Bread is a delightful twist on the traditional Jewish braided bread, incorporating a luscious chocolate swirl inside for a sweet, soft, and irresistible treat. Perfect for breakfast, brunch, or a special dessert, the bread combines the rich flavors of chocolate with a tender, fluffy challah texture.
Ingredients
Dough Ingredients
- 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
Chocolate Swirl Ingredients
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
- 2 tbsp powdered sugar
Finishing
- 1 egg (beaten, for brushing)
- 1 tbsp water
Instructions
- Prepare the Dough: In a large bowl, combine warm water, sugar, and yeast. Stir to dissolve and let it sit for about 5 minutes until the yeast is frothy, signaling it’s active.
- Let the Dough Rise: Add the warm milk, eggs, melted butter, vanilla extract, salt, and flour to the yeast mixture. Mix well to form a sticky dough, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1-2 hours until it doubles in size.
- Prepare the Chocolate Swirl: While the dough rises, melt chocolate chips, butter, and heavy cream together over low heat in a small saucepan, stirring until smooth. Remove from heat and mix in powdered sugar until fully combined. Allow it to cool slightly so it thickens but remains spreadable.
- Shape the Dough: Once risen, punch down the dough and divide it into 3 equal portions. Roll each piece into a 12-inch-long rope, then braid the three ropes together carefully, pinching the ends to seal.
- Apply Chocolate Swirl: Gently spread the prepared chocolate filling evenly onto the braided dough, being careful not to tear the dough.
- Second Rise: Place the braided loaf onto a greased or parchment-lined baking sheet. Cover loosely with a towel and let it rise for another 30-45 minutes until puffed up.
- Preheat Oven: While the dough is undergoing its second rise, preheat your oven to 350°F (175°C).
- Brush Egg Wash: Mix the beaten egg with 1 tablespoon water and gently brush the top of the loaf. This will give the bread a beautiful golden shine.
- Bake the Bread: Place the baking sheet in the preheated oven and bake for approximately 25-30 minutes until the loaf is golden brown and sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool for about 10 minutes before slicing. Enjoy your soft, sweet, chocolate-filled challah bread!
Notes
- Ensure the water and milk are warm but not hot to avoid killing the yeast.
- If dough is too sticky during kneading, add a little flour gradually but avoid adding too much.
- The chocolate filling can be spread thinner or thicker according to your preference.
- Egg wash adds a shiny golden crust but can be skipped for a matte finish.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
