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. This versatile bread has become a favorite for everything from sandwiches to French toast. Its signature braided appearance adds to its visual appeal and represents the rich cultural history behind this beloved bread. Chocolate bread is a delightful fusion of rich cocoa flavors and soft, airy bread dough. It perfectly balances indulgence and comfort, combining the satisfying texture of freshly baked bread with the decadent taste of chocolate. Whether enjoyed as a dessert, snack, or breakfast treat, chocolate bread can be made with various fillings, from dark chocolate to Nutella, and is often finished with a sweet glaze or sprinkle of sugar. It’s a must-try for anyone who loves the marriage of chocolate and baked goods. 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 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 substitute with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan version. Sugar: Sweetens the dough. You can 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 omit it if unavailable or replace it with additional milk or non-dairy milk powder. Butter: Provides flavor and moisture. Substitute with margarine or coconut oil for a dairy-free alternative. Bread Flour: Gives structure to the bread. All-purpose flour can be used, but bread flour provides a chewier texture. Chocolate: Adds a rich flavor to the cocoa paste. Substitute with milk chocolate for a milder taste or dairy-free chocolate for a vegan version. Heavy Cream: Adds creaminess to the cocoa paste. Substitute with coconut cream or any non-dairy cream for a vegan option. Powdered Sugar: Sweetens the cocoa paste. You can use a sugar-free powdered sweetener for a low-sugar option. Almond Flakes: Provide a crunchy garnish. You can substitute with 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. 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.
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. 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 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. Spread the melted chocolate over the surface and garnish with almond flakes.
Tips for Success
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 a 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, seal the edges properly to prevent the filling from leaking out during baking. Don’t Over-Bake: Keep an eye on the challah in the oven. Overbaking 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.
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