Chocolate Babka Challah Recipe
Servings
1bread
Cook Time
40-50minutes
Servings
1bread
Cook Time
40-50minutes
Ingredients
For the challah:
For the chocolate filling:
For the crumble:
Instructions
  1. Make the challah dough: In a large bowl, dissolve the yeast and the sugar in the water; set aside for 5 minutes until a bit foamy.
  2. Whisk oil into yeast, then beat in the eggs, one at a time, with the salt. Gradually add flour.
  3. When dough holds together, turn the dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl.
  4. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size.
  5. Punch down dough, cover and let rise again in a warm place for another hour.
  6. While the dough rises, make the filling: Melt the chocolate with the oil in a pot over low heat on the stovetop. Add the sugar, salt and spices to the pot and stir to combine. Refrigerate to cool until needed.
  7. On a floured surface using a rolling pin, roll out the dough to an 18- by 10-inch rectangle, with the long side nearest you. Brush the 3 tablespoons of olive oil over the dough. Sprinkle the cocoa over the greased dough. Top with the sugar and mix with your hands to combine.
  8. Top with the melted, spiced chocolate mixture and use a spatula to swirl it out over the dough.
  9. Starting with the long side farthest from you, roll the dough into a snug log, pinching firmly along the seam to seal. Coil the log to form a round challah and place in a pan to rise, around 40 minutes.
  10. Make the crumble: Combine all of the ingredients except for the butter in a medium bowl and give a quick stir to combine, making sure to break up any lumps of brown sugar.
  11. Add the butter and use your fingertips to mix everything together until crumbs form. Set aside until needed. Put oven rack in middle position and preheat oven to 375 F. Brush the top of the challah with egg wash. Sprinkle with crumble.
  12. Bake until the top is a deep golden brown, about 40-50 minutes. Transfer the challah to a rack and cool to room temperature. Serve.
Recipe Notes

(Chaya Rappoport is the blogger, baker and picture taker behind retrolillies.wordpress.com. Currently a pastry sous chef at a Brooklyn bakery, she’s been blogging since 2012 and her work has been featured on The Feed Feed, Delish.com, Food and Wine, and Conde Nast Traveler.)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.