Soft, fluffy, and filled with double chocolate—
this easy chocolate challah bread is what you need to bake this weekend.
Easy Chocolate Challah Bread Everyone Will Love
This is the treat my mom would make when she wanted to surprise me. Chocolate challah bread—soft, rich, slightly sweet, and filled with chocolate spread. It was always my favorite growing up, and this version hits all the same cozy notes.
The dough is simple—made with butter and milk—and you can knead it or go no-knead like I usually do. It’s super easy to work with and comes out fluffy and golden every time.
The chocolate spread is a must. But if you want something a little deeper and more grown-up, adding dark chocolate chips makes it feel extra special. The combo is perfect: soft dough, melty chocolate, and just enough sweetness.
It also freezes really well—whole or sliced—so you can always have a piece ready when you need something warm and comforting.comforting.
Watch How to Make Chocolate Challah Bread
Want to see how it’s done? This quick video walks you through the whole process.
Once you see how easy it is, you’ll want to make it all the time.
For more easy recipes, check out my YouTube channel.
Ingredients for Chocolate Challah Bread
What is challah bread made of?
Traditionally, challah is made with flour, eggs, oil, water, yeast, and sugar. This version is a little richer—with butter and milk instead of oil—so it’s extra soft and a little more indulgent (especially with the chocolate).
Here’s what you’ll need to make this soft, buttery chocolate challah bread with that double chocolate filling:
For the dough:
- Bread flour – gives the fluffiest result, but all-purpose works too
- Sugar – just enough to lightly sweeten the dough
- Instant dry yeast
- Salt
- Melted butter – for richness and softness
- Vanilla extract – optional, but adds great aroma
- Milk – helps make the dough soft and tender
- Water – to bring it all together
For the double chocolate filling:
- Your favorite chocolate spread – the base of the filling; rich, melty, nostalgic
- Tip: If it’s a bit oily or runny (most are), mix in a bit of almond flour—it adds flavor and keeps the filling from leaking out
- Chocolate chips or chopped chocolate – any kind you like
- I love using dark chocolate chips for a deeper, richer taste
How to Make Chocolate Challah Bread (Step-by-Step)
This chocolate challah bread dough is easy to make—whether you use a mixer or go no-knead. Here’s how to do it:
- Mix the dough – Combine flour, sugar, yeast, and salt. Add melted butter, vanilla, milk, and water. Mix until a sticky dough forms.
- Knead or no-knead – Knead with a mixer until smooth, or skip the kneading and do 2–3 stretch and folds over 1–2 hours.
- First rise – Let the dough rise until doubled in size.
- Make the filling – Stir almond flour into your chocolate spread if it’s runny. Prepare chocolate chips or chunks.
- Roll and fill – Roll the dough, spread the chocolate, sprinkle the chips.
- Shape – Roll the dough out, then roll both sides toward the center so they meet in the middle—like a double scroll. Place in a loaf pan, seam-side down.
- Second rise – Let it rise again until puffy.
- Bake – Bake at 180°C (350°F) for 30–35 minutes, until golden.
- Optional: syrup – Brush with sugar syrup while hot for a shiny finish.
Chocolate Chip Challah Recipe Variation
You can keep it simple with just chocolate spread, or add a little extra to make it richer, deeper, or more playful. Here are a few variations to try:
- Dark chocolate chips or chunks – for a richer, more intense flavor
- Milk chocolate chips – sweeter and more nostalgic
- Pinch of cinnamon – adds warmth and depth
- Orange zest – for a more grown-up twist
- Hazelnuts or almonds – sprinkle a few chopped nuts over the filling before rolling for extra crunch
Pick one, mix a few, or just go with whatever sounds good. This dough is super flexible, and it all works.
How to Store or Freeze Chocolate Challah Bread
This chocolate challah keeps really well, so you can totally make it ahead (if it doesn’t get eaten the same day).
- At room temperature: Store in an airtight container for up to 2–3 days.
- To freeze the whole loaf: Let it cool completely, then wrap tightly in plastic wrap and freeze.
- To freeze in slices: Slice the loaf, place parchment paper between each slice, and freeze in a bag or container. That way, they won’t stick together.
- To reheat: Warm in the oven at 150°C (300°F) for 8–10 minutes, or toast a slice if you’re doing individual pieces.
It stays soft and chocolatey even after freezing—and honestly, it’s a lifesaver to have a slice ready when you need a little something sweet.
Tips & FAQs
- How do I get that super soft texture?
Let the dough rise until it’s really puffy—don’t rush it. Using bread flour and not overbaking helps too. - Can I use chocolate spread as the only filling?
Yes! It’s the base of the filling and totally delicious on its own. I always use it. Just mix in almond flour if it’s a bit runny. - What’s the best chocolate to add?
Dark chocolate chips or chopped dark chocolate give it that rich, bakery-style flavor. Milk chocolate works too if you want it sweeter. - Can I use whole wheat flour?
You can swap up to ⅓ of the flour for whole wheat. It’ll be slightly denser and may need a bit more liquid. - Can I make it ahead?
Yes! You can bake it the day before or freeze it sliced. To serve, just warm it up and it’s good as new.
More Cozy Bakes to Try
If you’re into soft, slightly sweet, very worth-it bakes—these are for you:
- Ka’ak | Mediterranean Date Pastry – Soft, chewy, aromatic, and filled with sweet date paste. Covered in sesame seeds and baked until golden—this one’s a classic.
- Sweet Cheese Pastry | Soft and Fluffy with Jam Filling – Fluffy cheese buns with a spoonful of jam in the center. Just the right mix of creamy, fruity, and soft.
- One Bowl Chocolate Cake – Easy, Moist, and So Delicious – Deep chocolate flavor, super moist, and no fuss. One bowl, no stress—and your kids will love it just as much as you do.
Your next cozy bake is right there waiting. warmer.
Chocolate Challah Bread
Equipment
- Stand mixer with dough hook (optional) – if you’re doing the kneaded version
- Loaf pan I use a large loaf pan (29 x 14 cm / 11.4 x 5.5 inches). You can also use two smaller pans for smaller, less high loaves—rising and baking time may change accordingly.
Ingredients
For the dough:
- 400 g bread flour (or all-purpose)
- 50 g sugar
- 1½ tsp instant dry yeast
- ¼ tsp salt
- 40 g melted butter
- 1 tsp vanilla extract
- 80 ml milk
- 100–120 ml water, room temp
For the filling:
- 100-120 g chocolate spread
- 50-60 g chocolate chips – dark chocolate recommended
- 15 g almond flour (optional)
Optional syrup glaze:
- ¼ cup water
- ¼ cup sugar
Instructions
- Mix the dough: In a large bowl, mix flour, sugar, yeast, and salt. Add melted butter, vanilla (if using), milk, and water. Stir to form a sticky dough.
- Knead or no-knead:– Knead with a mixer for about 10 minutes until smooth and elastic.– Or let rest for 30 minutes, then do 2–3 rounds of stretch & folds over 1–2 hours.
- First rise: Cover and let the dough rise until doubled in size (about 45 minutes to 1 hour).
- Make the filling: Mix chocolate spread with almond flour to thicken if needed. Have your chocolate chips ready.
- Roll and fill: Roll the dough into a rectangle—the short side should be about the same length as your loaf pan. Spread the chocolate evenly, then sprinkle the chocolate chips on top.
- Shape: Roll both short sides inward toward the center so they meet—like a double scroll. Place seam-side down in a parchment-lined loaf pan.
- Second rise: Let the shaped loaf rise again until puffy, about 30-45 minutes.
- Bake: Bake at 180°C (350°F) for 30–35 minutes, until golden brown and baked through.
- Optional syrup glaze: While the bread bakes, simmer sugar and water for 2–3 minutes. Brush over the hot loaf right after baking for a glossy finish.
Hope you love this chocolate challah bread as much as I do.
Whether you’re making it for a weekend breakfast, a cozy afternoon bake, or just to stash in the freezer for emergencies—this one always hits.
