Chocolate Challah Bread
Easy chocolate challah bread recipe—soft, buttery, and filled with a double chocolate filling. No knead or knead, it’s simple and so good.
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.
985kcal