Prep Time: 45 minutes
Rise #1: 90 minutes
Assembly: 30 minutes
Rise #2: 30 minutes
Bake Time: 30-40 minutes
Yield: 2 loaves
Growing up, we used to make challah bread often for Easter dinner. It was a nice little tradition, but I only really knew challah as a savory dinner dish. And then when I shared my challah on Instagram this year a woman liked my post. After diving into her Insta I realized challah is NOT just savory. I was hooked! Mandylicious generously shares her recipe and her Insta gave me so many different ideas. Her challah recipe is below; using my homemade Chocolate Spread
Follow her on Instagram @Mandyliciouschallah
- 1 1/3 cup water
- 1/3 cup canola oil
- 4 egg yolks
- 2 teaspoons table salt
- 4¼ cup bread flour
- ½ cup sugar
- 1 Tablespoon instant dry yeast
- 1 egg yolk
- 1 teaspoon water
- Add dry and wet ingredients to a stand up mixer with a dough hook until dough forms. Turn the dough out onto a floured board and knead for 5 minutes. Allow to rise in a large bowl in a dark place, covered with plastic wrap or a towel for 1 ½ hours.
- After the dough has risen, divide into 6 equal portions.
- On a floured surface, roll three portions into long ropes, and using a rolling pin, roll each portion into a rectangle approximately 12 inches long and 8 inches wide.
- Add your filling to the rolled and flattened dough.
- From the long edge of the dough, gently bring both sides of the dough over the filling and pinch together. You can also roll the dough. Repeat for all 3 rectangles.
- Carefully braid each of the rolls together, then place on a greased loaf pan or parchment lined cookie sheet. Repeat with remaining dough.
- Cover with a towel and let rise for 30-60 minutes in a draft-free place.
- Preheat oven to 350 degrees.
- Beat egg yolk and mix in water to prepare the egg wash. Brush over each challah.
- Bake challahs for approximately 40-50 minutes or until golden brown.
- Remove from pans and allow to cool on a wire rack.
- ¼ cup of buttermilk (whole milk will work if buttermilk isn’t available)
- ½ cup granulated sugar
- 2 tablespoons Dutched Cacao Powder
- 1 teaspoon vanilla
- 4 ounces of unsweetened baker’s chocolate
- 8 tablespoons butter (1 stick) – if using unsalted, then add a dash of salt!
- Using a double boiled to avoid burning or overheating, combine buttermilk, sugar and cacao powder. Bring to a very light simmer and wait until smooth and sugar seems to have dissolved.
- Remove from heat source, but keep boiled water under the double boiler. This way you are still getting heat from the water, but it’s not too much heat.
- Add vanilla, unsweetened chocolate, and chopped butter. Whisk until all is melted and everything looks velvety smooth!
- Using a funnel (or not if you have a steadier hand than I do!), add the chocolate to a jar or container with a tight lid.
- Refrigerate for about 2-3 hours to allow it to firm up.
- Bring to room temperature prior to using so that it is easily spreadable.