3 hrs 45 mins
Chef Dudo's Note:
Got this recipe by mail and within a few days I had made it twice. It has the consistency of challah, yet it is sweet and tastes like cake. Without the glaze it freezes well and the recipe can also be doubled (which I have done). Don't think of calories though! Perfect for a simcha (a happy occasion)
My Private Note
Units: US | Metric
- 3 -3 1/2 cups bread flour
- 1 (2 1/4 teaspoon) packet fast-rising active dry yeast
- 3/4 cup water
- 1/3 cup brown sugar
- 1/3 cup cocoa
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 large egg
- 5 ounces cream cheese
- 1 ounce baking chocolate, melted
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1Heat the water to 110°F.
- 2Mix about one cup of the flour, the yeast, and the heated water until smooth.
- 3Add brown sugar, cocoa, butter, salt, egg and mix.
- 4Add enough of the remaining bread flour to make a soft dough.
- 5Knead about four minutes with a mixer at medium speed or by hand (may take a little longer) until dough is elastic and smooth.
- 6Set the dough in a greased bowl, cover, and let it stand in a warm place until doubled, about one hour.
- 8Beat the cream cheese until soft and smooth Add the melted chocolate while it is still hot and mix until smooth.
- 9Add the sugar, flour, egg yolk and vanilla.
- 10Mix until smooth.
- 11Once the dough has risen, punch out the air and knead it for a couple of minutes until smooth.
- 12Use a knife to divide the dough into three equal pieces.
- 13Roll the dough pieces with a rolling pin to rectangles 15 inches by 5 inches.
- 14Spread 1/3 of the filling down the center of each, leaving a one-inch border with no filling.
- 15Roll the rectangle into fifteen-inch long ropes with the filling inside.
- 16Pinch any seams together and roll the ropes with your hands until smooth.
- 17Braid the three ropes.
- 18When you get to the ends, wet them, pinch them together, and tuck them under.
- 19Prepare a large baking sheet by greasing and sprinkling with cornmeal.
- 20Place the loaf on the pan, cover the loaf, and let it rise until doubled, about one hour
- 21Preheat the oven to 350°F.
- 22Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil and bake for another ten to fifteen minutes or until done.
- 23While the bread is cooling, make the glaze.
- 24With a mixer, beat cream cheese with vanilla.
- 25Add powdered sugar and cocoa with enough warm water to make a glaze of drizzling consistency.
- 26Drizzle the chocolate glaze generously over the bread.
Browse Our Top Yeast Breads Recipes
You Might Also Like...View All Yeast Breads Recipes
Nutritional Facts for Chocolate Challah
Serving Size: 1 (1252 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3942.9
- Calories from Fat 1251
- Total Fat 139.0 g
- Saturated Fat 82.6 g
- Cholesterol 709.5 mg
- Sodium 2132.6 mg
- Total Carbohydrate 625.5 g
- Dietary Fiber 30.2 g
- Sugars 288.1 g
- Protein 77.1 g