Double chocolate challah bread
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!
Servings: 12
Ingredients
Challah dough
- 2 and ¼ teaspoons (1 packet) active dry yeast
- 1 large egg
- ½ cup plus 1 Tablespoon granulated sugar divided
- 1 cup lukewarm water
- ¼ cup plus 1 Tablespoon vegetable oil
- ½ teaspoon salt
- 4-5 cups bread flour can substitute with all-purpose if needed
Chocolate paste
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoon vegetable oil
- 1 and ½ Tablespoons hot water
- ¼ cup powdered sugar
- 1-2 cups semi-sweet chocolate chips
Topping
- 1 egg for egg wash
- additional chocolate chips optional
Instructions
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.
Notes
Leftovers should be stored in an airtight container at room temperature and will last several days.
Source: Living Sweet Moments