Description
This Swirled Chocolate Challah Bread combines the traditional soft and fluffy texture of challah with a rich, gooey chocolate swirl, making it a delightful treat perfect for breakfast or dessert. The braided bread is filled with a luscious chocolate and butter cream filling, adding a sweet twist to a classic recipe.
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 Filling
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
- 2 tbsp powdered sugar
For Brushing
- 1 egg (beaten, for brushing)
- 1 tbsp water
Instructions
- Prepare the Dough: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Stir to dissolve and let it sit for about 5 minutes until the yeast becomes frothy, indicating it is active.
- Mix Dough Ingredients: Add the warm milk, eggs, melted butter, vanilla extract, salt, and flour to the yeast mixture. Mix well until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Prepare the Chocolate Swirl: While the dough is rising, melt the chocolate chips, butter, and heavy cream in a small saucepan over low heat, stirring until smooth. Remove from heat and mix in the powdered sugar until fully combined. Let it cool slightly to thicken.
- Shape the Dough: Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long rope about 12 inches in length.
- Apply Chocolate Filling and Braid: Spread the chocolate filling evenly over each dough rope, then braid the three ropes together carefully.
- 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.
- Preheat Oven and Brush: Preheat your oven to 350°F (175°C). In a small bowl, beat the egg with 1 tablespoon of water and brush it over the loaf to give a glossy finish.
- Bake the Bread: Bake the loaf in the preheated oven for approximately 30-35 minutes or until golden brown and cooked through.
- Cool and Serve: Remove the bread from the oven and cool on a wire rack for about 10 minutes before slicing. Enjoy your soft, sweet, chocolate-filled challah bread!
Notes
- Ensure yeast is fresh and water is at the right temperature (about 110°F) for proper activation.
- If dough is sticky, add a little more flour, but avoid making it too dry.
- Allow the chocolate filling to cool slightly before spreading to prevent melting the dough.
- Brush the loaf with egg wash to achieve a shiny golden crust.
- Store leftover challah in an airtight container at room temperature for up to 2 days or freeze for longer storage.
