Chocolate Challah

Recipe by Chef Dudo
READY IN: 3hrs 45mins
YIELD: 1 challah




  • 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.