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Picture by delish
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Prep Time2 Hours 30 Mins
- Cook Time30 Mins
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Serving6
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View400
This Orange Chocolate Challah is a delightful twist on the traditional Jewish bread. The combination of zesty orange flavor and rich chocolate makes it perfect for special occasions or as a sweet treat any time of the year.
Ingredients
Nutrition
Per Serving
- Daily Value*
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Calories: 320
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Carbohydrates: 52g
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Fat: 10g
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Protein: 7g
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Fiber: 2g
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Sugar: 18g
Tips and Recommendations
- Ensure the orange juice is freshly squeezed for the best flavor.
- You can adjust the amount of chocolate to your preference or use different types of chocolate, such as dark or milk chocolate.
- For a shiny crust, you can brush the challah with a simple syrup after baking.
- Leftover challah can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. Simply reheat slices in the oven or toaster before serving.
- Experiment with different variations by adding nuts, dried fruits, or spices to the dough for added flavor and texture.
FAQs
1. Can I make this challah ahead of time?
Yes, you can prepare the dough up to the shaping stage and then refrigerate it overnight. Let it come to room temperature before proceeding with the second rise and baking.
Picture by alexandracooks
Instructions
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1. In a large mixing bowl, combine the warm water, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until foamy.
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2. To the yeast mixture, add the remaining sugar, orange juice, orange zest, vegetable oil, eggs, vanilla extract, and salt. Stir well to combine.
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3. Gradually add the flour, one cup at a time, stirring until a soft dough forms.
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4. Transfer the dough to a floured surface and knead it for about 8-10 minutes until smooth and elastic.
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5. Flatten the dough into a rectangle and sprinkle the chocolate chips or chopped chocolate evenly over the surface.
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6. Roll up the dough tightly, enclosing the chocolate filling, and knead it a few times to distribute the chocolate evenly throughout the dough.
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7. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour or until doubled in size.
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8. After the dough has risen, divide it into three equal portions.
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9. Roll each portion into a long rope, about 18 inches (45 cm) in length.
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10. Braid the ropes together to form a loaf, pinching the ends to seal.
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11. Place the braided challah on a baking sheet lined with parchment paper.
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12. Cover it with a clean kitchen towel and let it rise for another 30-45 minutes.
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13. Meanwhile, preheat the oven to 350°F (175°C).
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14. In a small bowl, beat the remaining egg and brush it evenly over the risen challah loaf.
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15. Bake the challah in the preheated oven for 25-30 minutes or until golden brown and cooked through.
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16. Remove the challah from the oven and let it cool on a wire rack before slicing.
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17. Dust with powdered sugar, if desired, before serving.