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 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
- 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.