Chocolate Challah Bread

close up slice of chocolate challah with knife

5 from 12

Chocolate Challah Bread

This Chocolate Challah Bread is a cross between Challah and Babka. A sweet yeast dough that is filled with ganache, twisted, sprinkled with a streusel topping, basted with butter, then baked in a loaf pan to perfection!

Step by step photos for braiding are below the recipe card.

Prep Time30

Cook Time30

Rise2 30

Total Time3 30

Course: Bread

Cuisine: Jewish

Keyword: chocolate challah bread, yeast bread recipe

Servings: slices (2 loaves)

Ingredients

FOR THE DOUGH

1 cup lukewarm water (around 110°F)
2 tablespoons active dry yeast
1/4 cup + 1/2 tablespoon granulated sugar divided
3 1/2 cups all-purpose flour spooned and leveled (plus more if needed)
1/2 tablespoon kosher salt
2 large eggs beaten
1/4 cup unsalted butter melted
vegetable oil (for greasing the bowl)

FOR THE FILLING

3/4 cup semisweet chocolate chips
1/2 cup unsalted butter
2 teaspoons vanilla
1/2 cup powdered sugar
1/3 cup cocoa powder

FOR THE TOPPING

1/2 cup all-purpose flour
1 tablespoon cocoa powder
3 tablespoons granulated sugar
4 tablespoons unsalted butter cut into cubes
1/4 cup mini chocolate chips
1/4 cup unsalted butter melted (for basting)

Instructions

In a small bowl, sprinkle the yeast over the water and add the 1/2 tablespoon sugar. Let sit until a frothy layer develops on top; about 5-10 minutes. (If the yeast doesn’t foam, it isn’t good anymore. Toss it and start over.)
In a large bowl, whisk together the 3 1/2 cups of flour, 1/4 cup sugar, and salt. Make a well in the center and add the eggs and melted butter. Mix together with a wooden spoon, pulling in a little flour at a time from the sides of the bowl. Stir in the yeast mixture. Mix to combine until a shaggy dough is formed.
Turn out onto a lightly floured surface and knead well for about 6-8 minutes. If the dough is very sticky, work in a teaspoon of flour at a time until the dough is smooth, pliable, not wet, and holds a ball-shape.
Lightly oil the inside of a large bowl. Place dough inside; cover with plastic wrap in a warm, draft-free place. Let rise until doubled in size, 60-90 minutes.
In the meantime, make the filling: place the chocolate chips, butter, and vanilla in a medium microwave safe bowl. Microwave in 30 second intervals until melted. Whisk until smooth; stir in the powdered sugar, cocoa powder until incorporated and a spreadable paste is formed.
Lightly coat 2, 9x5-inch loaf pans with nonstick spray, then line with parchment paper, leaving a couple inches of overhang on the long sides, for easy removal once baked. Set aside.
On a lightly floured surface, punch down dough and cut in half with a bench scraper. Lightly dust the top of the dough and a rolling pin with flour. Roll the dough out to a 12x16-inch rectangle.
Using an offset spatula, spread the chocolate filling on both rectangles all the way to the edges.
Starting from the short side closest to you, using both hands, tightly roll the rectangle into a log, pressing to seal where the seam is.
Cut each log in half lengthwise so you have 4 even halves with the filling exposed.
Position the halves with the cut sides and chocolate layers facing up. Twist two halves together a few times, starting from the middle and gently pinching the ends together. Repeat with the other two halves.
Gently transfer each braid to the prepared loaf pans, pushing in the two ends so they fit. Cover with a clean dish towel and allow to rise until double in size and pillowy, about 1 hour.
Make the topping: In a medium bowl, whisk together the flour, cocoa powder, and sugar. Work in the butter with your fingers until coarse crumbs are formed. Stir in the mini chocolate chips.
Preheat oven to 350 degrees F with the rack in the center position.
Brush both loaves all over with melted butter, making sure to get in the cracks and along the sides of the loaf. Sprinkle with the topping mixture.
Bake for about 30-35 minutes until deep golden brown and and a skewer in the center comes out clean. (The very middle should register 190°F with an instant-read thermometer.)
Remove from the oven and allow to cool in the pans for 10 minutes, then using the parchment paper, lift out the loaves and transfer to a wire rack to cool completely before slicing.

Notes

Speed up the rise time. In the winter time, I like to place the bowl of dough on a heating pad to aid in the rising time.

Make regular challah bread. Chocolate not your thing? Make our traditional challah!

Nutrition