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Chocolate Chip Challah

 Chocolate Chip Challah
I'm fond of baking and since Challah is not available where I live, I've created my own version to serve at Christmas and Easter. It is delicious and not as much work as you would think. There is a subtle chocolate flavor and when served warm the chocolate chips may be still melty. Leftovers are great for French toast or bread pudding.—Lorraine Caland, Shuniah, Ontario
24 ServingsPrep: 25 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1 tablespoon sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/3 cup canola oil
  • 1/3 cup honey
  • 3 eggs
  • 3 egg yolks
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3-1/2 to 4-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup miniature semisweet chocolate chips
  • GLAZE:
  • 1/4 cup heavy whipping cream
  • 3/4 teaspoon sugar

Directions

  • In a large bowl, dissolve sugar and yeast in warm water; let stand
  • for 5 minutes. Add the oil, honey, eggs, egg yolks, salt and
  • vanilla; mix well.
  • Add 3 cups flour. Beat on medium speed for 3 minutes or until smooth.
  • Stir in enough remaining flour to form a soft dough (dough will be
  • sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about

2 of 2

Chocolate Chip Challah (continued)

Directions (continued)

  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; knead in
  • chocolate chips. Divide dough in half; divide each half into three
  • portions. Shape each piece into an 12-in. rope.
  • Place three ropes on a greased baking sheet and braid; pinch ends to
  • seal and tuck under. Repeat with remaining dough. Cover and let rise
  • until doubled, about 1 hour.
  • Combine cream and sugar. Brush some of the mixture over braids. Bake
  • at 350° for 20-25 minutes or until golden brown. Remove to wire
  • racks and brush with remaining cream mixture. Cool. Yield: 2 loaves
  • (12 slices each).
Nutritional Facts: 1 slice equals 153 calories, 6 g fat (2 g saturated fat), 55 mg cholesterol, 110 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.