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Chocolate Challah Bread

Chocolate Challah Bread

Sophia Inza
Prep Time 5 hrs 23 mins
Cook Time 30 mins
Total Time 4 hrs
Servings 2 loaves


  • 2.5 tablespoons active dry yeast
  • 1 cup warm water
  • 2 eggs
  • 4- 4.5 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Let it cool for 15 minutes and then slice and enjoy!