Challah is really very easy to make. There is a sense of satisfaction in working the dough by hand and crafting such an attractive bread and it certainly will impress your guests.
In this version, we added chocolate for the dough and a chocolate cream cheese filling and then we drizzled the bread with a chocolate cream cheese glaze. It may not be real challah but it is absolutely scrumptious—maybe our best chocolate bread ever.
Sweet Chocolate Braided Bread Recipe
Braiding bread is not complicated; it just looks impressive. To see instructions for braiding bread, check out this Easy Challah Recipe.
- 3 to 3 1/2 cups bread flour
- 1 packet instant active dry yeast
- 3/4 cup water, heated to 110 degrees
- 1/3 cup brown sugar
- 1/3 cup cocoa
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 large egg at room temperature
For the filling:
- 5 ounces cream cheese
- 1 ounce semi-sweet baking chocolate, melted
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon nutmeg
- Mix about one cup of the flour, the yeast, and the heated water until smooth. This will hydrate the instant yeast. If you are using other than instant yeast, hydrate the yeast separately.
- Add the brown sugar, cocoa, butter, salt, and egg and mix. Add enough of the remaining bread flour to make a soft but not tacky dough. Knead until the gluten is developed, about four minutes with a stand-type mixer at medium speed. Set the dough in a greased bowl, cover, and let it stand until doubled, about one hour.
- To make the filling, beat the cream cheese until soft and smooth. Add the melted chocolate while it is still hot and mix until smooth. Add the sugar, flour, egg yolk, vanilla, and nutmeg and mix until smooth.
- Once the dough has risen, use a knife to divide the dough into three equal pieces. Roll the dough pieces with a rolling pin to rectangles 15 inches by 5 inches. Spread one-third of the filling down the center of each leaving a one-inch border with no filling. Roll the rectangle into fifteen-inch long ropes with the filling inside. Pinch any seams together and roll the ropes with your hands on the counter until smooth.
- Braid the three ropes as if you were braiding pigtails. (Some people find it easier to create a symmetrical shape if they start braiding from the center.) When you get to the ends, wet them, pinch them together, and tuck them under. You should have a neat, symmetrical loaf when you are through. You can shape the loaf somewhat with your hands. If you don’t like how the loaf looks, simply pull the braids apart and start again.
- Prepare a large baking sheet by greasing it and sprinkling it with cornmeal. Place the loaf on the pan, cover the loaf, and let it rise until doubled, about one hour.
- Preheat the oven to 350 degrees. Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil and bake for another ten to fifteen minutes to until done. The bread should “thump” when tapped on the bottom and the interior of the loaf should register 190 degrees with an insta-read thermometer. Let the bread cool on a wire rack.
- While the bread is cooling, make the glaze. With a hand-held mixer, beat one ounce cream cheese with one teaspoon vanilla. Add 1 1/2 cups powdered sugar and 2 tablespoons cocoa with enough warm water to make a glaze of drizzling consistency. Drizzle the chocolate glaze generously over the bread.
Baker’s notes: To quickly bring an egg to room temperature, place it in a cup of warm water.