If you have a soft spot for challah and a love of all things chocolate, then this Swirled Chocolate Challah Bread Recipe is going to be your new obsession. Imagine the classic golden challah, luxuriously braided and filled with a rich, velvety chocolate swirl that melts into every bite. It’s the perfect balance of sweet and tender, making it ideal for breakfast, dessert, or a special snack any time. This recipe combines traditional baking techniques with a luscious chocolate filling, resulting in an irresistible treat that’s both comforting and impressive.
Ingredients You’ll Need
This Swirled Chocolate Challah Bread Recipe uses simple, pantry-friendly ingredients that come together beautifully to create a soft, pillowy loaf with a delightful chocolate surprise inside. Each component plays a key role in building the flavor, texture, and that irresistible golden crust.
- 4 cups all-purpose flour: The backbone of the bread, providing structure and chewiness.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness and helps feed the yeast.
- 1 packet active dry yeast (2 1/4 tsp): Necessary for that perfect rise and fluffy texture.
- 1 tsp salt: Enhances flavor and balances the sweetness.
- 1/2 cup warm water (110°F/43°C): Activates the yeast and helps combine the ingredients.
- 1/2 cup whole milk, warm: Makes the dough tender and adds richness.
- 2 large eggs: Adds structure and gives the bread its beautiful golden color.
- 1/4 cup unsalted butter, melted: Adds moisture and buttery flavor.
- 1 tsp vanilla extract: A subtle sweetness that elevates the overall taste.
- 1/2 cup semi-sweet chocolate chips: The star ingredient for the luscious chocolate swirl inside.
- 2 tbsp unsalted butter: Combined with the chocolate for a silky filling.
- 2 tbsp heavy cream: Makes the chocolate swirl smooth and creamy.
- 2 tbsp powdered sugar: Sweetens and thickens the chocolate filling.
- 1 egg (beaten, for brushing): Creates a shiny, golden crust when brushed on top before baking.
- 1 tbsp water: Mixed with the egg to make the glaze smooth and easy to brush.
How to Make Swirled Chocolate Challah Bread Recipe
Step 1: Prepare the Dough
Start by activating the yeast with warm water and a little sugar. The yeast should get nice and frothy within about 5 minutes, signaling it’s ready to work its magic. This simple step is crucial because it ensures your bread will rise beautifully and have that light, airy texture you crave in challah.
Step 2: Let the Dough Rise
Mix together your flour, salt, warm milk, eggs, melted butter, and vanilla with the yeast mixture until you have a smooth dough. Transfer it to a greased bowl and cover it with a towel or plastic wrap. Find a cozy warm spot and let the dough rise for 1 to 2 hours until it doubles in size. This patient wait time lets the dough develop flavor and elasticity.
Step 3: Prepare the Chocolate Swirl
While the dough is happily rising, melt the chocolate chips, butter, and heavy cream over low heat. Stir until silky smooth, then whisk in the powdered sugar. This rich chocolate filling will create the luscious swirls inside the bread that make this recipe so special. Let it cool just a bit before using it so it doesn’t melt the dough.
Step 4: Shape the Dough
Punch down the risen dough and divide it evenly into three long ropes. Carefully roll each into about a 12-inch length. Spread a layer of chocolate filling over each rope, then braid the ropes together gently to create that classic challah look with chocolate hiding inside each strand.
Step 5: Let the Bread Rise Again
Place your chocolate-braided loaf onto a greased or parchment-lined baking sheet. Cover it loosely and let it rise for another 30 to 45 minutes until it looks puffy and soft. This second rise is what gives challah its fluffy yet tender crumb.
Step 6: Bake the Bread
Brush the loaf with the egg wash made from beaten egg and water to give it that gorgeous golden shine. Pop it into a preheated 350°F oven and bake for about 30 minutes, or until the bread sounds hollow when tapped and is beautifully browned on top.
Step 7: Cool and Serve
Let the bread cool on a wire rack for at least 10 minutes before slicing. This resting step helps set the crumb and makes slicing easier, revealing the stunning swirled chocolate ribbons inside. Now you’re ready to enjoy your homemade masterpiece!
How to Serve Swirled Chocolate Challah Bread Recipe
Garnishes
This Swirled Chocolate Challah Bread Recipe is spectacular on its own but adding a dusting of powdered sugar or a drizzle of honey can make it feel extra special. Fresh berries on the side add brightness, while a light spread of softened butter enhances the rich flavors.
Side Dishes
Serve this chocolate challah alongside a creamy cup of hot coffee or your favorite tea for a comforting breakfast or afternoon treat. It also pairs beautifully with a bowl of fresh fruit or creamy yogurt for a balanced and indulgent snack.
Creative Ways to Present
For a brunch centerpiece or holiday dessert, slice the bread thick and toast gently. Then, top with mascarpone and a scattering of chopped nuts or chocolate shavings. You can also turn it into delicious French toast to showcase both the bread’s flavor and the luscious chocolate swirls.
Make Ahead and Storage
Storing Leftovers
Keep your leftover challah in an airtight container or wrapped tightly with plastic wrap to retain moisture. It will stay fresh at room temperature for about 2 to 3 days, making it easy to enjoy without any rush.
Freezing
For longer storage, slice the bread and freeze it in a resealable freezer bag. This way, you can pull out a piece whenever chocolate challah craving strikes. Just thaw at room temperature or toast slices directly from the freezer to bring back that fresh-baked feeling.
Reheating
To revive the bread’s softness and enhance the aroma, wrap slices in foil and warm them in a low oven for about 10 minutes. Alternatively, use a toaster or toaster oven to get a slightly crisp edge with melty chocolate inside. Either way, reheated challah tastes just as wonderful as fresh.
FAQs
Can I use milk alternatives instead of whole milk?
Absolutely! You can substitute whole milk with almond, oat, or soy milk at the same temperature. Just make sure the milk is warm to activate the yeast properly, and your challah will still turn out deliciously soft.
What if I don’t have chocolate chips? Can I use something else?
You can! Chopped chocolate bars or even chocolate spread work well as alternatives. Just be mindful of the consistency so the filling doesn’t become too runny or dry.
Is it necessary to do two rises?
Yes, the two rises are key for this Swirled Chocolate Challah Bread Recipe to develop its signature fluffy texture and depth of flavor. Skipping either rise usually results in a denser, less delightful loaf.
Can I make this recipe vegan?
With some ingredient swaps, like replacing eggs with flax eggs and using plant-based butter and milk, you can adapt this recipe for a vegan diet. The texture might be slightly different but still tasty and satisfying.
How long does the bread keep once baked?
Freshly baked chocolate challah is best consumed within 2 to 3 days when stored properly at room temperature. Beyond that, it may begin to dry out, though freezing can extend its shelf life.
Final Thoughts
I can’t recommend this Swirled Chocolate Challah Bread Recipe highly enough if you want to bring something truly joyful to your kitchen. It’s comforting, a little bit indulgent, and endlessly versatile. Whether you’re sharing it with loved ones or simply treating yourself, this bread will fill your home with warm, chocolatey happiness. So grab your ingredients, take your time with the rise, and enjoy every bite of this delightful loaf!
Print
Swirled Chocolate Challah Bread Recipe
- Total Time: 2 hours 50 minutes
- Yield: 1 loaf (about 8 slices) 1x
Description
This Swirled Chocolate Challah Bread is a delightful twist on traditional challah, featuring a soft, fluffy braided loaf filled with a rich, creamy chocolate swirl. Perfect for breakfast, brunch, or a sweet snack, this recipe combines the tender crumb of classic challah with a luscious chocolate filling, creating a visually stunning and delicious bread that’s both satisfying and indulgent.
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 Filling
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
- 2 tbsp powdered sugar
Egg Wash
- 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’s active and ready to use.
- Make Dough Mixture: Add warm milk, eggs, melted butter, vanilla extract, salt, and flour to the yeast mixture. Mix until a cohesive dough forms, then knead for about 8-10 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and set it in a warm place to rise for 1 to 2 hours, until it doubles in size.
- Prepare the Chocolate Swirl: While the dough is rising, melt the chocolate chips, butter, and heavy cream together in a small saucepan over low heat. Stir continuously until smooth. Remove from heat and stir in powdered sugar until fully combined. Allow the mixture to cool slightly.
- Shape the Dough: Punch down the risen dough and divide it into three equal portions. Roll each portion into a rope about 12 inches long.
- Assemble the Loaf: Spread the chocolate filling evenly along the length of each dough rope. Carefully braid the three ropes together, making sure the chocolate swirl stays inside 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 to 45 minutes until it puffs up noticeably.
- Preheat the Oven: While the loaf is rising, preheat the oven to 350°F (175°C).
- Apply Egg Wash: Mix the beaten egg with water and brush it gently over the surface of the loaf to give it a shiny, golden crust once baked.
- Bake the Bread: Bake the loaf for approximately 25 to 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and transfer it to a wire rack to cool for about 10 minutes before slicing. Enjoy the soft, sweet, chocolate-filled challah fresh or slightly toasted.
Notes
- Ensure the liquids are warm, not hot, to activate the yeast properly without killing it.
- The chocolate filling can be varied by using milk, dark, or white chocolate according to preference.
- For an extra glossy finish, you can brush the loaf with a second layer of egg wash halfway through baking.
- The bread is best eaten fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Allow the chocolate filling to cool slightly before spreading to prevent it from melting the dough and making it difficult to braid.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
