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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.
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Double Chocolate Challah

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
Course Breads
Cuisine Jewish
Prep Time 20 minutes
Cook Time 35 minutes
Proofing Time 3 hours 20 minutes
Total Time 4 hours 15 minutes
Servings 1 challah
Calories 4.638kcal
Author Tiffany Bendayan

Ingredients

For Challah

  • 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

For Filling

  • 2 tablespoons Cocoa Powder
  • 1 tablespoons Vegetable Oil
  • 1 1/2 tablespoons Hot Water
  • 1/4 cup Confecitoners Sugar
  • 2 cups Dark Chocolate Chips

Topping

  • 1 Egg lightly beaten
US Customary - Metric

Instructions

For Challah Dough

  • 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 10 minutes for yeast to activate 
  • 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
  • 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 90 minutes(or until doubled its size) in a warm area

For Filling

  • In a bowl, combine the water, oil, and cocoa powder and confectioners sugar. Whisk until combined. 

Assembly

  • Divide the dough into 6 equal portions and shape into balls. Cover with a dish towel 
  • 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 
  • Roll this strip into a log (it will be a bit messy),  and repeat this step with the other 5 dough balls 
  • Place 6 dough strips side by side, and using your fingers, unite the tops. Braid 
  • Place challah in a cookie tin lined with parchment paper and let the dough rest for 90 minutes 
    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.
  • Preheat oven to 350 degrees Fahrenheit
  • Brush the top of the challah with the beaten egg. If you'd like, add some chocolate chips in the nooks and crannies 
  • Bake for 35-45 minutes or until the top of has browned 
  • Remove from the oven and place on a rack until completely cooled 
  • Enjoy! 

Notes

*You can also use All Purpose Flour 

Nutrition

Serving: 1challah | Calories: 4.638kcal | Carbohydrates: 739g | Protein: 117g | Fat: 134g | Saturated Fat: 110g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 353mg | Sodium: 4.038mg | Potassium: 3.22mg | Fiber: 33g | Sugar: 225g | Vitamin A: 555IU | Vitamin C: 2mg | Calcium: 1.258mg | Iron: 13mg