Chocolate Challah Bread

Chocolate Challah Bread

  • Author: Sophia Inza
  • Prep Time: 3.5 hours
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 2 loaves 1x


2.5 tablespoons active dry yeast

1 cup warm water

2 eggs

44.5 cups all purpose flour

1/2 cup sugar

1 teaspoon salt

1/2 cup (1 stick) butter, melted and unsalted

1 cup chocolate chips


1 egg white, beaten

2 teaspoon honey

Thick sugar, optional


  1. In the bowl of a stand mixer with the paddle attachment, add the warm water, yeast and 1 tsp. honey.  Stir and let it proof for 10 minutes.
  2. When the yeast and puffed up, add the 2 eggs and mix.  Add 3 cups of flour, sugar, salt and melted butter.  Mix until combined.  Add remaining 1 cup of flour and let the stand mixer start to knead the dough.  Add a little more flour if necessary until dough pulls away from the sides and isn’t too sticky. Mix until the dough is smooth.
  3. Grease another bowl with melted butter and drop the dough in there.  Cover it and and keep it in a warm place to rise for about 2 hours, or until it has doubled in size.
  4. When it has doubled in size, flour a working surface and transfer dough.  Divide into 6 equal pieces.  Roll out each into around 12 inch ropes.  Take 3 and flatten them a bit. Sprinkle chocolate chips and then seal those in again. Take the 3 strands and braid (it is easiest to start from the middle and work your way out!) them.  Pinch the ends and tuck them under.  Repeat with the other 3 ropes.
  5. Line 2 baking sheets with parchment paper and transfer braids, one to each pan.  Cover and keep in a warm place for an hour or until it has doubled in size again.
  6. Preheat oven to 325 degrees F.  In a small bowl, mix the beaten egg white with remaining teaspoon of honey.  Brush the dough with this mixture and sprinkle with a thick baking sugar if you’d like.  Bake for 30 minutes or until it is golden brown.
  7. Let it cool for 15 minutes and then slice and enjoy!