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    Home » Recipes » Jewish Recipes

    Chocolate Walnut Challah

    Published: May 6, 2015 · Modified: Feb 4, 2023 by Samantha Ferraro · This post may contain affiliate links · 15 Comments

    Jump to Recipe

    Chocolate walnut challah starts with a classic base and is swirled with studs of chocolate, toasted walnuts and warm cinnamon brown sugar!

    Chocolate Walnut Challah via LittleFerraroKitchen.com

    Chocolate walnut challah is a sweet, braided bread that combines the flavors of chocolate and creamy walnuts with the traditional Jewish egg bread, challah.

    Traditionally, a round challah is made during the Jewish New Year called Rosh Hashanah, but any braid or shape will work for this challah throughout the rest of the year.

    Chocolate Walnut Challah via LittleFerraroKitchen.com

    Chocolate Walnut Challah

    Samantha Ferraro

    LittleFerraroKitchen.com

    Chocolate walnut challah starts with a classic base and is swirled with studs of chocolate, toasted walnuts and warm cinnamon brown sugar!
    4.94 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Proof 2 hours hrs
    Total Time 2 hours hrs 45 minutes mins
    Course Breakfast, Brunch
    Cuisine Jewish
    Servings 2 large braided challahs or 1 large braided challah and 3 round challahs
    Calories 2358 kcal

    Ingredients
     
     

    • 4 cups all purpose flour + more for kneading sifted
    • 1 cup lukewarm water
    • 1 packet yeast ¼oz
    • 1 tablespoon sugar
    • 3 tablespoons honey
    • 2 teaspoons Nielsen-Massey vanilla paste
    • 2 teaspoons kosher salt
    • ¼ cup vegetable oil
    • 2 egg yolks whisked

    Filling

    • 1 cup Dark or semi-sweet chocolate chips
    • 1 cup roasted and finely chopped walnuts
    • ¼ cup brown sugar
    • 2 teaspoon cinnamon
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    Instructions
     

    • First make the filling. In a food processor, add the walnuts and chocolate and pulse together until the nuts and chocolate are chopped fine, but not powdery They should still have some texture to it. Transfer to a bowl along with the brown sugar and cinnamon and mix together. Set aside.
    • In the bowl of a stand mixer, add 1 cup warm water, yeast packet and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes until it foams up.
    • In the same bowl, add eggs, oil and honey, vanilla paste and whisk together.
    • Using a dough attachment on your mixer, gradually add flour and salt, about ½ cup at a time. Continue to gradually add flour until everything is incorporate and dough is in a cohesive ball.
    • Turn the dough onto a very well floured surface and knead for about 5 minutes until dough is smooth. Too see if the dough is ready, press your finger in and if the dough bounces back quickly, it's ready.
    • Place dough in a lighly oiled bowl, turning so dough has a light layer of oil on all sides. Place a towel or platic wrap over the bowl and let rice for about 1 hour -1 ½ hours or until doubled in size.
    • Punch the dough and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
    • For a 3 strand challah, divide the ball into 3 equal strands and roll each strand into a long snake, about 15 inches long. The use a rolling pin to flatten out the strand about 1-2 inches thick and spread the chocolate and walnut filling within the strand and pinch to seal ends. Repeat with remainign strands.
    • Once the challahs are braded, place on a parchment lined baking sheet and let rise for another 30 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit.
    • Brush egg wash all over the challah and bake for 30 minutes until lighlty golden brown.
    • When done, remove from oven and allow to cool slightly before cutting the bread.

    Notes

    If you're having trouble with the filling, you can also knead it into the dough and braid from there.
     
     

    Nutrition

    Calories: 2358kcalCarbohydrates: 311gProtein: 44gFat: 107gSaturated Fat: 48gCholesterol: 201mgSodium: 2359mgPotassium: 1092mgFiber: 19gSugar: 97gVitamin A: 305IUVitamin C: 1mgCalcium: 223mgIron: 20mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. Don says

      September 18, 2020 at 8:33 am

      5 stars
      Was going to try but went with another recipe that is more clear, complete and uses normal units of measure.

      It might be me but I have issues with all the typos and "0.13 cups vegetable" and "0.13 brown sugar"

      Reply
      • Samantha says

        September 18, 2020 at 9:27 am

        Hi Don, thanks for the feedback It's a very old recipe so I updated the recipe to make it more clear.

        Reply
    2. Samantha Brown says

      December 31, 2015 at 11:38 am

      5 stars
      Hi! Can I use vanilla extract instead of paste? If so, how much and when would I add it? Thank you!

      Reply
      • Samantha says

        December 31, 2015 at 1:15 pm

        Hi Samantha (Nice name!) Yes, totally use vanilla extract instead of the paste! I would add 1-2 tsp at the same time as the eggs and honey! Have fun!

        Reply
    3. Amy @ What Jew Wanna Eat says

      May 11, 2015 at 6:45 am

      5 stars
      These look absolutely perfect! Love how you saved the challah.

      Reply
    4. Alice @ Hip Foodie Mom says

      May 06, 2015 at 4:05 pm

      5 stars
      GORGEOUS chocolate walnut challah!!!! love!!!

      Reply
      • Samantha says

        May 06, 2015 at 7:01 pm

        Thanks gf :)))

        Reply
    5. Emily says

      May 06, 2015 at 12:08 pm

      5 stars
      This doesn't look anything like a hot mess in my opinion Samantha, it looks incredibly delicious!

      Reply
      • Samantha says

        May 06, 2015 at 7:02 pm

        Ha! Thanks Emily!! I suppose challah couldn't look bad anyway 😉

        Reply
    6. Wendy, A Day in the Life on the Farm says

      May 06, 2015 at 7:41 am

      5 stars
      I thought your braided challah looked absolutely perfect and it sound delicious!

      Reply
      • Samantha says

        May 06, 2015 at 7:44 am

        Thank you so much Wendy!

        Reply
    7. Erin @ The Spiffy Cookie says

      May 06, 2015 at 6:51 am

      5 stars
      I've been looking forward to this post ever since you shared it on social media. Yum!

      Reply
      • Samantha says

        May 06, 2015 at 7:44 am

        Ha! I was scared to post it because it wasn't "perfect" but I love how unperfect it is!

        Reply
    8. Liz says

      May 06, 2015 at 4:57 am

      5 stars
      You've put today's breakfast to shame! How I wish I had a few slices of your fabulous challah to nibble on with my morning tea---it looks amazing!

      Reply
      • Samantha says

        May 06, 2015 at 7:45 am

        I was definitely "nibbling" this challah with my coffee too!

        Reply

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