Perfect Yeast Chocolate Challah Recipe with Optional Sugar Syrup Glaze
Translated & summarized from Behadrei Haredim by baba
The story in 5 lines · by baba
- The recipe uses 500g flour, dry yeast, eggs, sugar, butter or margarine, and water or milk for the dough.
- Chocolate spread and cinnamon are used as filling before rolling the dough into logs.
- Six dough portions are braided into two large challahs after rising twice.
- Challahs are brushed with egg and silan, topped with almonds or sesame, then baked at 180°C for 25 minutes.
- An optional sugar syrup glaze can be applied after baking for extra sweetness.
This recipe by Aliza Elyon details how to make a perfect yeast-based chocolate challah. The dough requires 500 grams of white flour, 1 tablespoon dry yeast, 4 tablespoons sugar, 2 eggs, a pinch of salt, 100 grams of margarine or butter, and about 1 cup of water or milk added gradually. For the filling, use your choice of chocolate spread and cinnamon. To finish, brush with a beaten egg mixed with 1 tablespoon of silan (date syrup) and sprinkle with sliced almonds or sesame seeds. Optionally, a sugar syrup made from ½ cup sugar and ½ cup water boiled for 5 minutes can be brushed on the challah after baking for extra sweetness.
The preparation involves mixing the dry and wet ingredients to form a soft, smooth dough, which is left to rise for about an hour. After rising, the dough is divided into six equal parts, each rolled out, spread with chocolate and cinnamon, then rolled into thin logs. Three logs are braided together to form one large challah, resulting in two large challahs total. After a second 15-minute rise, the challahs are brushed with the egg-silan mixture, topped with almonds or sesame, and baked at 180 degrees Celsius for about 25 minutes until golden brown.
For those who prefer a sweeter finish, the cooled sugar syrup can be applied immediately after baking. The recipe concludes with a wish for success and enjoyment.
Read the original at Behadrei HaredimMentioned