Chocolate Challah
- Ready In:
- 3hrs 45mins
- Ingredients:
- 19
- Yields:
-
1 challah
ingredients
-
Bread
- 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
-
Filling
- 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
-
Glaze
- 1 ounce cream cheese
- 1 teaspoon vanilla extract
- 1 1⁄2 cups powdered sugar
- 2 tablespoons cocoa
- warm water
directions
- Heat the water to 110°F.
- Mix about one cup of the flour, the yeast, and the heated water until smooth.
- Add brown sugar, cocoa, butter, salt, egg and mix.
- Add enough of the remaining bread flour to make a soft dough.
- Knead about four minutes with a mixer at medium speed or by hand (may take a little longer) until dough is elastic and smooth.
- Set the dough in a greased bowl, cover, and let it stand in a warm place until doubled, about one hour.
-
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 and vanilla.
- Mix until smooth.
- Once the dough has risen, punch out the air and knead it for a couple of minutes until smooth.
- 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 1/3 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 until smooth.
- Braid the three ropes.
- When you get to the ends, wet them, pinch them together, and tuck them under.
- Prepare a large baking sheet by greasing and sprinkling 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°F.
- 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 or until done.
- While the bread is cooling, make the glaze.
- With a mixer, beat cream cheese with vanilla.
- Add powdered sugar and cocoa with enough warm water to make a glaze of drizzling consistency.
- Drizzle the chocolate glaze generously over the bread.
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RECIPE SUBMITTED BY
Born and bred in Sweden, currently living in The Netherlands.
To all of you who have reviewed and hopefully will review my recipes, THANK YOU!
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