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

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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

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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