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
Scale
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.
