Chocolate Challah Recipe
Calories: 32
Adjust Servings Here: 8 servings
Description
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.
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
Instructions
- 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
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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