A beautiful loaf a soft challah bread that is stuffed with chocolate chips and a chocolate paste. It's perfect for breakfast, a snack or even made into French toast!
Keyword: Bread, Breakfast
Author: Eva Bakes
2 and ¼teaspoons (1 packet) active dry yeast
½cup plus 1 Tablespoon granulated sugardivided
¼cup plus 1 Tablespoonvegetable oil
4-5cupsbread flourcan substitute with all-purpose if needed
2Tablespoonsunsweetened cocoa powder
1 and ½Tablespoonshot water
1-2cupssemi-sweet chocolate chips
1eggfor egg wash
additional chocolate chipsoptional
Make the challah dough
In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, 1 Tablespoon of the sugar and the warm water. Allow to sit until frothy, about 5-10 minutes.
Add the remaining sugar, egg, oil, 3 cups of the flour, and salt and knead on medium speed. Add more flour if the dough is too sticky (I ended up using about 3 and ½ total cups of flour). Your dough should be tacky but not sticky.
Knead into a ball and place in a well-greased bowl. Cover and rest in a warm place (I turned my oven to 175°F and placed my dough in the oven, closed) until doubled.
Make the chocolate paste
Mix all the ingredients together in a small bowl and set aside.
Assemble the challah
Transfer the dough to a lightly floured working surface. Divide into 6 equal portions. Roll each piece of dough into a long, skinny rectangle.
Smear some of the chocolate paste into the center of the dough, making sure to leave a ½ inch perimeter.
Roll the dough into a log (lengthwise). Pinch the top and bottom and the seams all together. Set aside and repeat with the remaining 5 dough balls.
Set the 6 strands side by side and pinch the top. Braid the challah (refer to YouTube for some fabulous videos on how to do this). Tuck the ends under and allow to rise again for at least another 30 minutes.
Meanwhile, preheat your oven to 350°F.
Brush the top of your challah with the beaten egg. If desired, add chocolate chips in between the nooks and crannies. Place your bread in your preheated oven and bake for 35-45 minutes or until golden on top.
Allow the bread to cool before slicing and serving.
Leftovers should be stored in an airtight container at room temperature and will last several days.Source: Living Sweet Moments