Braided Chocolate Challah
This chocolate challah combines traditional challah’s soft, fluffy texture with a rich, decadent cocoa filling. The braided loaf is baked to perfection, topped with melted chocolate, and finished with a sprinkle of almond flakes for added crunch. It’s a stunning and indulgent treat for special occasions or as a show-stopping dessert.
Challah is a traditional Jewish braided bread known for its soft, fluffy texture and beautiful golden crust. It has a slight sweetness, making it perfect for savory and sweet pairings.
Combining the soft, pillowy texture of challah with a rich chocolate filling creates a show-stopping braided chocolate bread that’s as beautiful as it is delicious. In fact, the classic challah dough is the perfect canvas for the velvety cocoa paste filling. Once braided, proofed, and baked, this chocolate-filled challah offers the best of both worlds—pillowy, slightly sweet bread with swirls of indulgent chocolate running through every slice. Topped with melted chocolate and garnished with almond flakes, this bread is a luxurious twist on the traditional challah, perfect for special occasions or a weekend treat.
Why does this chocolate challah recipe stand out?
- Rich, Fluffy Texture: The combination of milk, butter, and eggs in the dough creates a soft and pillowy texture, making each bite light yet satisfying. Also, the bread flour adds structure, resulting in a perfect balance between tender and chewy.
- Decadent Cocoa Filling: The smooth cocoa paste, made with dark chocolate, butter, and cream, adds a rich, indulgent layer to the challah. The contrast between the soft bread and the chocolate filling makes for a delightful bite every time.
- Beautiful Presentation: The braided shape of the challah, topped with melted chocolate and almond flakes, makes this bread look as good as it tastes. It’s an eye-catching centerpiece for any occasion.
- Balanced Sweetness: The sugar syrup glaze adds a subtle sweetness to the bread without overpowering it. At the same time, the melted chocolate on top provides a luxurious finish, creating a harmonious blend of flavors.
Ingredients and substitutes
- Milk: Adds richness and softness to the dough. You can also substitute it with almond milk, soy milk, or non-dairy milk for a dairy-free option.
- Eggs: Help bind the dough and contribute to its soft texture. You can also substitute with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan version.
- Sugar: Sweetens the dough. You can also use honey or maple syrup for a more natural sweetener, though the texture might slightly vary.
- Milk Powder: Enhances the flavor and richness. You can also omit it if unavailable or replace it with additional milk or non-dairy milk powder.
- Butter: Provides flavor and moisture. You can also use margarine or coconut oil for a dairy-free alternative.
- Bread Flour: Gives structure to the bread. You can also use all-purpose flour, but bread flour provides a chewier texture.
- Chocolate: Adds a rich flavor to the cocoa paste. You can also use milk chocolate for a milder taste or dairy-free chocolate for a vegan version.
- Heavy Cream: Adds creaminess to the cocoa paste. You can also use coconut cream or any non-dairy cream for a vegan option.
- Powdered Sugar: Sweetens the cocoa paste. You can also use a sugar-free powdered sweetener for a low-sugar option.
- Almond Flakes: Provide a crunchy garnish. You can also use chopped hazelnuts and pecans, or leave them out if you prefer.
Step-by-step: Chocolate Challah Recipe
- Prepare the Dough: In a large bowl of a stand mixer, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy. Next, add the eggs, milk powder, salt, and softened butter to the yeast mixture. Mix well. Then, gradually add the bread flour and knead the dough until it becomes smooth and elastic, about 10 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover it, and let it rise for 1 to 1.5 hours or until doubled in size.
- Cocoa Paste filling: In a small saucepan, melt the chocolate, butter, and heavy cream over low heat, stirring until smooth. Then, remove from the heat and whisk in the cocoa powder and powdered sugar until a thick paste forms. Allow the cocoa paste to cool until it is firm enough to handle but still pliable.
- Divide: Once the dough has risen, punch it down and divide it into three equal pieces. Then, roll each piece into a rectangle, about 12 inches long and 6 inches wide.
- Filling: Divide the cocoa paste into three portions and shape each into a log. Place one log in the center of each dough rectangle and roll the dough around it, sealing the edges tightly to form a filled strand.
- Shape: Braid the three filled strands together to form a challah shape and place it on a baking sheet lined with parchment paper.
- Proof: Cover the challah loosely with plastic wrap or a clean kitchen towel and let it rise for 30-45 minutes or until it has puffed up.
- Bake the Challah: Preheat the oven to 350°F (180°C). Bake the challah for about 30-35 minutes. In the last 10 minutes, brush it with the sugar syrup (made by boiling sugar and water together until dissolved).
- Butter: Once the challah is baked, immediately brush it with melted butter.
- Chocolate and Almond flakes: Place a piece of chocolate in the center of the challah while it’s still hot, allowing it to melt. Then, spread the melted chocolate over the surface and garnish with almond flakes.
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Frequently asked questions
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, punch it down, cover it tightly, and refrigerate overnight. Then, let it come to room temperature before shaping and baking the next day.
Can I add other fillings or flavors to the challah?
Absolutely! You can add chopped nuts, dried fruits like raisins or cranberries, or a swirl of cinnamon to the cocoa paste. Feel free to experiment with flavors you enjoy.
Why didn’t my challah rise properly?
This could be due to old yeast, an environment that is too cold for proofing, or under-kneading the dough. Always ensure your yeast is fresh and proof the dough in a warm place.
What if my cocoa paste leaks during baking?
Ensure the dough is properly sealed around the cocoa paste to prevent leaks. If a little filling escapes, it’s still fine—it adds a caramelized chocolate flavor around the edges!
Chocolate Challah Recipe
This Chocolate Challah combines soft, fluffy dough with a luscious cocoa filling, braided to perfection and topped with melted chocolate and almond flakes. It's the ultimate indulgent twist on traditional challah, perfect for special occasions or a showstopping dessert! Try this irresistible recipe for a sweet treat everyone will love.
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Ingredients
Challah dough
- 240 ml (1 cup) Warm milk or water
- 100 g (2 large) Eggs
- 50 g (¼ cups) Sugar
- 15 g (2 tnsp) Milk powder
- 60 g (¼ cups) Unsalted butter softened
- 9 g (1 tsp) Salt
- 7 g (2¼ tsp) Instant yeast
- 500 g (4 cups) Bread flour
Cocoa paste filling
- 100 g (4 oz) Dark chocolate chopped
- 60 g (¼ cups) Unsalted butter
- 30 ml (2 tbsp) Heavy cream
- 25 g (¼ cups) Cocoa powder
- 30 g (2 tbsp) Powdered sugar
Sugar syrup
- 50 g (¼ cups) Sugar
- 60 ml (¼ cup) Water
Garnish
- 1 tablespoon Butter for brushing
- 100 g Chocolate squares for melting on top
- ¼ cup (25 g) Almond flakes for garnish
Method
- Prepare the Dough: In a large bowl of a stand mixer, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy. Add the eggs, milk powder, salt, and softened butter to the yeast mixture. Mix well. Gradually add the bread flour and knead the dough until it becomes smooth and elastic, about 10 minutes.240 ml Warm milk or water, 100 g Eggs, 50 g Sugar, 15 g Milk powder, 60 g Unsalted butter, 9 g Salt, 7 g Instant yeast, 500 g Bread flour
- First rise: Place the dough in a lightly oiled bowl, cover it, and let it rise for 1 to 1.5 hours or until doubled in size.
- Cocoa Paste filling: In a small saucepan, melt the chocolate, butter, and heavy cream over low heat, stirring until smooth. Remove from heat and whisk in the cocoa powder and powdered sugar until a thick paste forms. Allow the cocoa paste to cool until it is firm enough to handle but still pliable.100 g Dark chocolate, 60 g Unsalted butter, 30 ml Heavy cream, 25 g Cocoa powder, 30 g Powdered sugar
- Divide: Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a rectangle, about 12 inches long and 6 inches wide.
- Filling: Divide the cocoa paste into three portions and shape each into a log. Place one log in the center of each dough rectangle and roll the dough around it, sealing the edges tightly to form a filled strand.
- Shape: Braid the three filled strands together to form a challah shape and place it on a baking sheet lined with parchment paper.
- Proof: Cover the challah loosely with plastic wrap or a clean kitchen towel and let it rise for 30-45 minutes or until it has puffed up.
- Bake the Challah: Preheat the oven to 350°F (180°C). Bake the challah for about 30-35 minutes. In the last 10 minutes, brush it with the sugar syrup (made by boiling sugar and water until dissolved).50 g Sugar, 60 ml Water
- Butter: Once the challah is baked, immediately brush it with melted butter.1 tablespoon Butter
- Chocolate and Almond flakes: Place a piece of chocolate in the center of the challah while it’s still hot, allowing it to melt. Spread the melted chocolate over the surface and garnish with almond flakes.100 g Chocolate squares, ¼ cup Almond flakes
Notes
- Use Room Temperature Ingredients: Make sure all your ingredients, especially the eggs, butter, and milk, are at room temperature. This helps the dough rise evenly and gives a softer texture.
- Knead the Dough Well: Knead the dough until it’s smooth and elastic. Proper kneading develops gluten, which is essential for the dough to rise and create the fluffy texture in the challah.
- Proof in a Warm Environment: Allow the dough to rise in a warm, draft-free spot. If your kitchen is cold, you can place the dough in an oven with just the light on to provide gentle warmth.
- Handle the Cocoa Paste with Care: Let the cocoa paste cool enough so it’s easy to work with, but make sure it’s still pliable. If it’s too warm, it will be difficult to shape; too cold, and it will be hard to spread.
- Seal the Dough Well: When rolling the dough around the cocoa paste, make sure the edges are sealed properly to prevent the filling from leaking out during baking.
- Don’t Over-Bake: Keep an eye on the challah in the oven. Over-baking can dry out the bread. It should be golden brown and sound hollow when tapped on the bottom.
- Brush with Sugar Syrup for Shine: Brushing the challah with sugar syrup during the last 10 minutes of baking gives it a beautiful shine and slight sweetness, enhancing its presentation and flavor.
- Let the Chocolate Melt Naturally: Once you add the chocolate on top after baking, let it melt naturally from the residual heat of the bread before spreading it. This ensures a smooth, glossy finish.
Nutrition
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cant wait to try this! I have made some of your other challah recipes in the past and they were great! Actually the first challahs I was able to make that turned out. Im allergic to nuts, coconut and soy so I cant do most non-dairy milk. Would this work of I used warm water instead of milk if I wanted it to be parve?
Thank you for the lovely feedback, Carly. Yes, warm water will work just as well.
This Chocolate Challah recipe was so good! It was easy to prepare and te family just loved it!!
Ooohh, I’ve never made anything like this before. Super excited to make it over the holidays!
This is soft, slightly sweet, and perfectly rich with chocolate swirls in every bite. It’s the kind of treat that makes you want to bake two: one to share and one to keep all for yourself!
This braided chocolate challah was as delicious as it was beautiful! The chocolate filling added just the right amount of sweetness, and the bread itself was soft and fluffy.
This chocolate challah bread is so soft and deliciously chocolately. The perfect breakfast bread!
Saw this recipe on Instagram and had to make it. Turned out so beautiful! Love that middle burst with chocolate and nuts. I used Pistachios instead.
Thanks Magan.