Chocolate Challah


Challah is a Jewish bread , enriched with eggs and traditionally braided. I have enriched the bread further with milk and butter to compliment the chocolatey filling. It is important for the eggs to be at room temperature. Be sure to take the eggs out of the refrigerator at least 1 hour earlier.

Best served warm! Pop a slice of cooled bread in the microwave for a few seconds and enjoy for breakfast or as snack.


2 1/4 cups all purpose flour

2 teaspoons yeast

3/4 teaspoon salt

3 tablespoons sugar

1 large egg + 1 yolk , room temperature

2 tablespoons unsalted butter, melted and slightly cooled

1/2 cup milk, lukewarm

1/3 cup nutella

1/3 cup semi sweet chocolate chips

1 large egg , beaten with 1 teaspoon water for egg wash


Combine first 4 ingredients in the bowl of your stand mixer. Add next 3 ingredients and stir with a spoon until moistened. Attach dough hook, and knead for 3-5 minutes until soft, smooth and elastic.

Grease a large bowl with non-stick cooking spray, place dough ball and turn it around once, so that the dough evenly covered with oil. Cover tightly with a clean kitchen towel, place in a warm spot and let rise until double in size , about 1 1/2 hours.

Grease a loaf pan with non-stick cooking spray and set aside.

Transfer dough onto a counter, roll into a 14 x 14 inch square, spread nutella evenly and sprinkle chocolate chips . Roll dough tightly into a long rope, hold both ends and expand the rope until it becomes about 18 inch in length. Fold the rope in half ,twist together, place in the prepared loaf pan. Cover tightly with the clean kitchen towel, rise again for about 30 minutes.

Preheat oven to 375 degrees F. Brush top of bread with egg wash and bake for about 40 minutes until deep golden. Cool pan on a wire rack until completely cool. All though in our home it does not get that far. It tastes great when not completely cold! Slice and enjoy.

Makes 1 loaf




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