Chocolate Chip Challah Recipe

Name: Chocolate Chip Challah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sugar; 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 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 all-purpose flour; 1/2 cup miniature semisweet chocolate chips; 1/4 cup heavy whipping cream; 3/4 teaspoon sugar

Servings: persons

1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
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 all-purpose flour
1/2 cup miniature semisweet chocolate chips
1/4 cup heavy whipping cream
3/4 teaspoon sugar

1
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.
2
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).
3
Turn onto a floured surface; knead until smooth and elastic, about 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.
4
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.
5
Place three ropes on a greased
6
and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
7
Combine cream and sugar. Brush some of the mixture over braids. Bake at 350u00b0 for 20-25 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. Cool.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon sugar, 1 package (1/4 ounce) active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 1/3 cup canola oil, and more.

Yes, Chocolate Chip Challah falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Chip Challah

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions