Chocolate & Halavah Challah

Chocolate & Halavah Challah is a decadent twist on the traditional Jewish braided bread, combining the rich sweetness of chocolate with the nutty, sesame-based flavor of halavah. Challah, traditionally enjoyed on Shabbat and holidays, is soft, slightly sweet, and wonderfully pillowy. This variation elevates the classic bread by incorporating layers of chocolate and halavah, creating a visually stunning loaf with complex flavor and texture that is both indulgent and celebratory.

In this recipe, a soft, enriched dough is prepared with eggs, sugar, butter, and flour, then carefully braided with ribbons of chocolate and halavah swirled throughout. As it bakes, the loaf develops a golden crust while the interior remains tender and moist, with pockets of melty chocolate and sweet, nutty halavah. The result is a bread that’s both eye-catching and delicious, with a satisfying balance of sweet, rich, and slightly nutty flavors in every bite.

Perfect for Shabbat, holidays, brunch, or as an impressive dessert bread, Chocolate & Halavah Challah is both comforting and luxurious. It can be enjoyed on its own, lightly toasted with butter, or served with spreads, making it a versatile centerpiece for any table. This recipe demonstrates how traditional bread can be creatively adapted while maintaining its cultural roots and celebratory appeal.

Chocolate & Halavah Challah

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Chocolate & Halavah Challah is a decadent twist on the traditional Jewish braided bread, combining the rich sweetness of chocolate with the nutty, sesame-based flavor of halavah. Challah, traditionally enjoyed on Shabbat and holidays, is soft, slightly sweet, and wonderfully pillowy. This variation elevates the classic bread by incorporating layers of chocolate and halavah, creating a visually stunning loaf with complex flavor and texture that is both indulgent and celebratory.

In this recipe, a soft, enriched dough is prepared with eggs, sugar, butter, and flour, then carefully braided with ribbons of chocolate and halavah swirled throughout. As it bakes, the loaf develops a golden crust while the interior remains tender and moist, with pockets of melty chocolate and sweet, nutty halavah. The result is a bread that’s both eye-catching and delicious, with a satisfying balance of sweet, rich, and slightly nutty flavors in every bite.

Perfect for Shabbat, holidays, brunch, or as an impressive dessert bread, Chocolate & Halavah Challah is both comforting and luxurious. It can be enjoyed on its own, lightly toasted with butter, or served with spreads, making it a versatile centerpiece for any table. This recipe demonstrates how traditional bread can be creatively adapted while maintaining its cultural roots and celebratory appeal.

• Total Time: 3 hours
• Yield: 6-8 servings 1x

Ingredients

Units USM Scale 1x2x3x

Dough

• 2/3 cup warm water (at 115°F)
• 1 teaspoon honey
• 2 teaspoons dry yeast
• 3 tablespoons honey
• 1/3 cup coconut oil, melted
• 1 teaspoon salt
• 2 eggs
• 1 egg, beaten (for egg wash)
• 4 cups all-purpose flour

Filling:

• 1 1/4 cups halva, chopped
• 2 cups chocolate chips

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Instructions

1. In a large bowl, whisk the yeast with 1 teaspoon of honey and warm water.   Wait a few minutes until it looks foamy, about 5 minutes.
2. Add honey, oil, salt and eggs. Mix everything with a wooden spoon.   Gradually add in the flour one cup at a time, continuing to mix the dough.  When the dough forms into a ball, knead for 5 minutes on a floured counter. Cover the dough and let it rise for 1 hour.
3. The dough should be double in size.  Separate dough into 4 equal parts. Shape each part into a ball, and roll into an oblong rectangle. Sprinkle ¼ cup of the halva and ½ cup chocolate chips onto each of the 4 circles and roll into a long rope. Stretch the ropes as long as you can without letting the chocolate or halavah break through.
4. Braid the dough: Set the four braids in a criss-cross pattern. Fold the ends of the ropes over each other.  Then do this for the remaining 3 sides. Fold the ropes from 2 different sides.  Pinch together the two ends and tuck under the rest of the dough.
5. Place the dough on a parchment lined cookie sheet.
6. Brush the dough with egg wash (which is just a beaten egg) and let rest for 1 hour.
7. Preheat oven to 375 °F.
8. Brush with egg wash again and sprinkle the remaining halavah crumbs on top. Bake for 30 minutes on the middle oven shelf.  Cover the challah if it browns too quickly.

• Author: Recipe Maker
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert Side Dishes
• Cuisine: Indian Recipes Jewish Recipes Mediterranean Middle Eastern