Description
Silky, rich chocolate weaves through traditional challah in this irresistible “swirled chocolate challah bread” that marries Jewish baking tradition with deep cocoa indulgence. Sweet braided perfection delivers a luxurious experience you cannot resist.
Ingredients
Scale
Main Ingredients:
- 2 cups bread flour or all-purpose flour (plain dough)
- 280 grams bread flour or all-purpose flour (cocoa dough)
- 14 cup Dutch process cocoa powder
- 2 eggs (cocoa dough)
- 1 egg (plain dough)
Liquids and Sweeteners:
- 12 cup warm water (plain dough)
- 100 grams warm water (cocoa dough)
- 14 cup canola oil (plain dough)
- 18 cup canola oil (cocoa dough)
- 18 cup honey (plain dough)
- 18 cup honey (cocoa dough)
Flavor and Leavening Agents:
- 1 heaped teaspoon instant yeast (plain dough)
- 1 14 teaspoon instant yeast (cocoa dough)
- 1 teaspoon sugar (plain dough)
- 1 teaspoon sugar (cocoa dough)
- 1 teaspoon pure vanilla extract (plain dough)
- 1 teaspoon vanilla extract (cocoa dough)
- 1 teaspoon sea salt (plain dough)
- 12 teaspoon sea salt (cocoa dough)
Instructions
- Activate the yeast mixture by combining it with warm water and sugar, allowing it to bloom for 5 minutes until foamy and fragrant.
- Prepare two distinct dough variations: the classic plain dough and the rich chocolate dough by incorporating respective ingredients like honey, oil, vanilla, eggs, and flour.
- Knead each dough thoroughly until smooth and elastic, ensuring no dry patches remain and the texture is consistent.
- Transfer each dough into separately oiled containers, covering with plastic wrap to create a warm, draft-free environment for rising.
- Allow doughs to expand and double in volume, which typically takes approximately 1-2 hours depending on kitchen temperature.
- Gently roll out both doughs on a generously floured surface, maintaining equal dimensions and rectangular shapes.
- Layer the plain dough as the base, then carefully position the chocolate dough on top, creating a complementary color contrast.
- Carefully roll the layered doughs into a compact cylindrical shape, similar to crafting a cinnamon roll technique.
- Fold the rolled dough in half, then intricately twist the sides to generate an appealing marbled swirl pattern.
- Position the twisted dough into a parchment-lined loaf pan, allowing a final proofing period of 45-60 minutes.
- Preheat the oven to 375°F (190°C), ensuring even temperature distribution.
- Bake the challah until achieving a golden-brown exterior and complete internal doneness, approximately 25-35 minutes.
Notes
- Activate yeast carefully by ensuring water temperature is between 100-110°F to prevent killing the microorganisms and guarantee proper rising.
- Knead doughs thoroughly for 8-10 minutes to develop gluten structure, creating a more tender and airy bread texture.
- Proof bread in a warm, draft-free environment around 80-85°F to accelerate rising and enhance flavor development.
- Allow bread to cool completely before slicing to prevent moisture loss and maintain optimal texture and crumb structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 12
- Calories: 208
- Sugar: 6 g
- Sodium: 115 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 33 mg