Recipe

How to Make Chocolate and Pecan Walnut Stuffed Challah

By Sara Kresloff at University of Delaware

If you grew up in a Jewish household, you’ve probably heard of challah, a delicious egg bread typically eaten at Friday night dinners as well as at most Jewish holiday gatherings. Though it is a pretty basic type of bread, there can be many variations made to it such as by stuffing it with nuts, chocolate, raisins, or pretty much anything else you can think of.

It also makes for a bangin’ french toast the next morning. Follow this recipe for a sweet take on a traditional food that even the head chef of your family won’t be able to turn down.

Challah Bread

  • Prep Time: 45 minutes (plus rising time)
  • Cook Time: 35-45 minutes
  • Total Time: 3 hours
  • Servings: 1 loaf
  • Medium
Ingredients
  • 1/2 cup milk
  • 1/4 cup honey
  • 1/2 cup salted butter
  • 3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 1/4 teaspoon active-dry yeast
  • 1 tablespoon granulated sugar
  • 2 eggs

Photo by Sara Kresloff

Step 1

Combine milk, honey, and butter in saucepan over medium heat until butter is melted.

Photo by Sara Kresloff

Step 2

In the bowl of a stand mixer, combine 2 cups flour, salt, cinnamon, yeast, and sugar.

Photo by Sara Kresloff

Step 3

Add milk mixture and mix until smooth.

Photo by Sara Kresloff

Step 4

Add eggs one at a time, beating well after each addition.

Photo by Sara Kresloff

Step 5

Add the third cup of flour, scraping down the sides of the bowl so that everything is incorporated.

Photo by Sara Kresloff

Step 6

Place dough in a greased bowl and cover with a damp towel. Allow to rise for 1 hour or until dough has doubled in size.

Photo by Sara Kresloff

Step 7

Turn dough out onto a floured surface and knead 2-3 times.

#SpoonTip: Try not to handle the dough more than necessary, otherwise the result will be a tougher bread. 

Photo by Sara Kresloff

Step 8

Divide dough into 3 separate pieces and roll each into approximately a 12 inch log.

Photo by Sara Kresloff

Step 9

Follow recipes below to make the challah filling.

Step 10

Cover with plastic wrap and allow to rise for another 30 minutes, until dough has almost doubled in size.

Step 11

Combine 1 egg and 1 teaspoon of water to make an egg wash, then brush onto the dough. Sprinkle with sugar if desired.

Photo by Sara Kresloff

Step 12

Bake at 350°F for 30-40 minutes. If top is browning too quickly, cover lightly with aluminum foil.

Pecan-Walnut Stuffing

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Servings: Approximately 2 cups of filling
  • Easy
Ingredients
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup packed brown sugar
  • 1 cup chopped walnuts
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon

Photo by Sara Kresloff

Step 1

Finely chop walnuts and pecans.

Photo by Sara Kresloff

Step 2

In the bowl of a mixer, combine butter, brown sugar, nuts, and cinnamon until crumbly.

Photo by Sara Kresloff

Step 3

Roll each third of challah dough into a rectangle, then spread filling evenly on each of the three pieces.

Photo by Sara Kresloff

Step 4

Roll up dough tightly lengthwise and make sure to crease the edges closed so that no filling can seep out.

Photo by Sara Kresloff

Step 5

Braid the three strands and tuck ends under.

Photo by Sara Kresloff

Chocolate Filling

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Servings: Approximately 1 cup of filling
  • Easy
Ingredients
  • 1/2 cup powdered sugar
  • 1/3 cup cocoa powder
  • 2-4 squares of dark chocolate
  • 1/2 cup unsalted butter
  • 3/4 cup semi-sweet chocolate chips

Photo by Sara Kresloff

Step 1

Melt butter and dark chocolate in separate bowls.

Step 2

Whisk together powdered sugar, cocoa powder, melted chocolate, and melted butter until combined.

Step 3

Divide challah dough in thirds and roll each third into a rectangular shape.

Step 4

Using a rubber spatula, evenly spread chocolate mixture on each of the three dough pieces.

Photo by Sara Kresloff

Step 5

Sprinkle chocolate chips over each piece of dough before rolling them closed.

Photo by Sara Kresloff

Step 6

Roll each rectangle closed and pinch edges to secure.

Photo by Sara Kresloff

Step 7

Braid the 3 strands together and tuck ends underneath the loaf.

Photo by Sara Kresloff

Recipe adapted from completelydelicious.com and prettysimplesweet.com.

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