Chocolate Cherry Challah

Chocolate Cherry Challah

Braided challah studded with dried cherries and dark chocolate, glossy with egg wash.

Total 3 hr 30 min Makes 14 slices Calories 285/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This enriched braided loaf pairs tangy dried cherries with pockets of melted dark chocolate for a sweet twist on traditional challah. The dough is soft and slightly sweet, braided into a golden loaf that suits holiday tables or a leisurely weekend brunch. Slightly sweet enough for dessert yet still substantial enough for toast the next morning.

Ingredients

  • 1 cup warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 4 1/2 cups all-purpose flour
  • 3/4 cup dried cherries, chopped
  • 3/4 cup dark chocolate chips
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar, for sprinkling

Method

  1. In the bowl of a stand mixer, combine the warm water, yeast, and 1 tablespoon of the sugar. Let stand until foamy, about 5 minutes.

  2. Add the remaining sugar, eggs, egg yolk, oil, and salt to the yeast mixture and whisk to combine.

  3. Add the flour and mix with the dough hook on low speed until a shaggy dough forms, then knead on medium speed until smooth and elastic, about 8 minutes.

  4. Add the chopped dried cherries and chocolate chips and knead on low speed just until evenly distributed, about 1 minute.

  5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled in size.

  6. Punch down the dough and divide into 3 equal pieces. Roll each piece into a rope about 16 inches long.

  7. Lay the three ropes side by side on a parchment-lined baking sheet and braid them together, pinching the ends to seal and tucking them under.

  8. Cover the braided loaf loosely with a towel and let rise in a warm spot until puffy and nearly doubled.

  9. Preheat the oven to 350°F.

  10. Whisk together the egg and water for the egg wash and brush generously over the entire surface of the loaf. Sprinkle with coarse sugar.

  11. Bake until the loaf is deep golden brown and sounds hollow when tapped on the bottom, 30 to 35 minutes, tenting loosely with foil after 20 minutes if it browns too quickly.

  12. Transfer the loaf to a wire rack and cool at least 30 minutes before slicing.

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    Chocolate Cherry Challah

    This enriched braided loaf pairs tangy dried cherries with pockets of melted dark chocolate for a sweet twist on traditional challah. The dough is soft and slightly sweet, braided into a golden loaf that suits holiday tables or a leisurely weekend brunch. Slightly sweet enough for dessert yet still substantial enough for toast the next morning.

    3 hr 30 min 14 slices 285 cal

    Ingredients

    • 1 cup warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 large egg yolk
    • 1/3 cup vegetable oil
    • 1 1/2 teaspoons salt
    • 4 1/2 cups all-purpose flour
    • 3/4 cup dried cherries, chopped
    • 3/4 cup dark chocolate chips
    • 1 large egg (for egg wash)
    • 1 tablespoon water (for egg wash)
    • 1 tablespoon coarse sugar, for sprinkling

    Method

    1. 1

      In the bowl of a stand mixer, combine the warm water, yeast, and 1 tablespoon of the sugar. Let stand until foamy, about 5 minutes.

    2. 2

      Add the remaining sugar, eggs, egg yolk, oil, and salt to the yeast mixture and whisk to combine.

    3. 3

      Add the flour and mix with the dough hook on low speed until a shaggy dough forms, then knead on medium speed until smooth and elastic, about 8 minutes.

    4. 4

      Add the chopped dried cherries and chocolate chips and knead on low speed just until evenly distributed, about 1 minute.

    5. 5

      Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled in size.

    6. 6

      Punch down the dough and divide into 3 equal pieces. Roll each piece into a rope about 16 inches long.

    7. 7

      Lay the three ropes side by side on a parchment-lined baking sheet and braid them together, pinching the ends to seal and tucking them under.

    8. 8

      Cover the braided loaf loosely with a towel and let rise in a warm spot until puffy and nearly doubled.

    9. 9

      Preheat the oven to 350°F.

    10. 10

      Whisk together the egg and water for the egg wash and brush generously over the entire surface of the loaf. Sprinkle with coarse sugar.

    11. 11

      Bake until the loaf is deep golden brown and sounds hollow when tapped on the bottom, 30 to 35 minutes, tenting loosely with foil after 20 minutes if it browns too quickly.

    12. 12

      Transfer the loaf to a wire rack and cool at least 30 minutes before slicing.