4.3 from 45 votes
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
Prep Time
20 mins
Cook Time
35 mins
Additional Time
3 hrs 20 mins
Total Time
4 hrs 15 mins
Servings:
1
challah
Calories:
4638 kcal
Course:
Bread
Cuisine:
Israeli
Ingredients
For Challah
- 1.3 lbs bread flour
- 1 envelope active dry yeast not the instant kind
- 1 large egg
- 1/2 cup sugar 1 tablespoon
- 1 cup water lukewarm
- 1/4 cup vegetable oil + 1 tablespoon
- 1/2 tablespoon salt
For Filling
- 2 tablespoons cocoa powder
- 1 tablespoons vegetable oil
- 1 1/2 tablespoons water hot
- 1/4 cup confectioners sugar
- 2 cups dark chocolate chips
Topping
- 1 egg lightly beaten
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
Cup of Yum
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
- 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 Information
Serving
1challah
Calories
4.638kcal
(0%)
Carbohydrates
739g
(246%)
Protein
117g
(234%)
Fat
134g
(206%)
Saturated Fat
110g
(550%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.04g
(2%)
Cholesterol
353mg
(118%)
Sodium
4.038mg
(0%)
Potassium
3.22mg
(0%)
Fiber
33g
(132%)
Sugar
225g
(450%)
Vitamin A
555IU
(11%)
Vitamin C
2mg
(2%)
Calcium
1.258mg
(0%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 1 challah
Amount Per Serving
Calories 4638
% Daily Value*
| Serving | 1challah | |
| Calories | 4.638kcal | 0% |
| Carbohydrates | 739g | 246% |
| Protein | 117g | 234% |
| Fat | 134g | 206% |
| Saturated Fat | 110g | 550% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 353mg | 118% |
| Sodium | 4.038mg | 0% |
| Potassium | 3.22mg | 0% |
| Fiber | 33g | 132% |
| Sugar | 225g | 450% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 1.258mg | 0% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.