This incredible double Chocolate Challah recipe is a cross between a babka and a challah. Perfect for breakfast and brunch or ideal for french toast
Amazing Double Chocolate Challah Bread
If you love making bread at home, then get ready for the ultimate recipe: Double Chocolate Challah, where every bite is filled with soft crumbs and the irresistible taste of chocolate.
Think of it as a cross between a Babka and a Challah. Super easy to make and is ideal to easy for breakfast, brunch or as an afternoon treat. I place a slice in both my girl’s lunchbox and they were ecstatic.
My grandparents have been in Miami for a month now, and when they came here, my grandpa wasn’t feeling very good. I made a challah for him the first few days he arrived and he loved it so much he asked for a new batch every 2 days.
Now that he is feeling better and going out of the house often, his requests for challah has been extended to every 5 days.
Yesterday, while making his usual, I decided to make a chocolate one for my grandma since she loves her sweets. Here’s a sneak peek of the double chocolate:
I honestly didn’t know how it was going to turn out and was kinda nervous the dough was going to open up in the oven.
During the process, my kitchen was covered in chocolate. The process is a bit messy, but WORTH IT. To add more chocolate flavor, I did a 6 braid challah.
I learned how to do it watching Youtube tutorials. If you’re not familiar with the process simple do a 3 bread challah or Google how it’s done.
It’s not complicated at all. Hey, if I can do it, you can too.
I hope you can try this delicious Double Chocolate Challah at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This incredible double Chocolate Challah recipe is a cross between a babka and a challah. Perfect for breakfast and brunch or ideal for french toast
- 1.3 lbs Bread* Flour
- 1 envelope Active Dry Yeast (not the instant kind)
- 1 large Egg
- 1/2 cup + 1 tablespoon Sugar
- 1 cup lukewarm Water
- 1/4 cup + 1 tablespoon Vegetable Oil
- 1/2 tablespoon Salt
- 2 tablespoons Cocoa Powder
- 1 tablespoons Vegetable Oil
- 1 1/2 tablespoons Hot Water
- 1/4 cup Confecitoners Sugar
- 2 cups Dark Chocolate Chips
- 1 Egg lightly beaten
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In the bowl of the mixer, add the yeast, 1 tablespoon of sugar and warm water. Mix lightly and cover with a dish towel for 5 minutes for yeast to activate
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Add the sugar, egg, oil, flour, and salt and mix using your dough hook on medium speed until the dough comes together. If dough is too liquid or too sticky, add more flour, 1 tablespoon at a time
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When dough comes together and is soft and elastic, remove from mixer and place in a greased bowl. Cover with a dish towel and let it rise for 1 hour (or until doubled its size) in a warm area
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In a bowl, combine the water, oil, and cocoa powder and confectioners sugar. Whisk until combined.
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Divide the dough into 6 equal portions and shape into balls. Cover with a dish towel
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Take one ball and roll into a narrow rectangle. Using a spoon or brush, add some of the liquid filling in the to the rectangle leaving a small border, then sprinkle the chocolate chips on top
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Roll this strip into a log (it will be a bit messy), and repeat this step with the other 5 dough balls
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Place 6 dough strips side by side, and using your fingers, unite the tops. Braid
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Place challah in a cookie tin lined with parchment paper and let the dough rest for 20-30 minutes
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Preheat oven to 350 degrees Fahrenheit
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Brush the top of the challah with the beaten egg. If you'd like, add some chocolate chips in the nooks and crannies
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Bake for 35-45 minutes or until the top of has browned
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Remove from the oven and place on a rack until completely cooled
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Enjoy!
*You can also use All Purpose Flour
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