Here’s the thing: Challah is no easy task. And as a non-Jew, I have no experience in the challah making art form. So I paired up with a friend who has experience with challah and we set forth to conquer the classic holiday treat. But we like a challenge, so we decided to amp up the traditional recipe with a sweet twist, adding raspberry and chocolate into the mix.
I have to admit this recipe isn’t for the faint of heart, but my goodness, is the ending result worth the feat. See if you can conquer this raspberry chocolate challah recipe, as it’ll surely impress your friends at your next holiday party.
#SpoonTip: You’ll know when the challah is done baking when you tap on it and it has a hollow sound.
Raspberry Chocolate Challah
- Prep Time:1 hour 30 minutes
- Cook Time:35 minutes
- Total Time:2 hours and 35 minutes
- Servings:1 loaf
- Advanced Course
- 3/4 cup water
- 2 1/4 teaspoon active dry yeast (1 packet)
- 2 eggs (plus 1 for egg wash)
- 1/4 cup vegetable oil
- 3 cup flour
- 1 1/4 teaspoon salt
- 2 tablespoon seedless raspberry jam
- 1/2 cup raspberries
- 1/2 cup milk chocolate chips
Preheat oven to 350°F.
Add warm water and yeast to mixing bowl and let sit for 10 minutes.
Add eggs and vegetable oil to mixing bowl.
Mix in flour and salt with a wooden spoon.
Roll and kneed dough on flat surface, adding flour when needed.
Place dough ball in bowl, cover, and let set in refrigerator for 1 hour to rise.
Punch dough down with fist 3 times.
Cut dough into 3 sections. With hands, spread each section into long rectangles about 12 inches long and 3 inches wide.
Spread jam on 2 rectangles and top with raspberries. Spread melted chocolate on the third rectangle.
Tightly roll up each individual rectangle and pinch together at end.
On a baking sheet, pinch together 3 sections and braid tightly. Brush on egg wash and let stand for 15 minutes to rise.
Bake for 35 minutes until golden brown.