Ingrédients pour Chocolate Challah
- 3½ to 4 cups (438g-500g) Bread Flour
- 2¼ teaspoons (7g) Fast Rising Active Dry Yeast
- 1 cup (240ml) Water (for dough)
- ½ cup (100g) packed Brown Sugar
- ½ cup (30g) unsweetened Cocoa Powder (for dough), plus 2 tablespoons (10g) unsweetened Cocoa Powder (for glaze)
- ⅓ cup (65g) unsalted Butter, softened
- 1 teaspoon (6g) Salt
- 1 large Egg (for dough)
- 8 ounces (230g) Cream Cheese, softened (4 ounces for filling, 4 ounces for glaze)
- 4 ounces (115g) semi-sweet Baking Chocolate, melted (for filling)
- ¼ cup (50g) granulated Sugar (for filling)
- 2 tablespoons (15g) All-Purpose Flour (for filling)
- 1 large Egg Yolk (for filling)
- 2 teaspoons (10ml) Vanilla Extract (1 teaspoon for filling, 1 teaspoon for glaze)
- 2 cups (240g) Powdered Sugar (for glaze)
- 1-2 tablespoons Warm Water (for glaze consistency)
- Cornmeal, for dusting (for baking sheet)
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Comment préparer Chocolate Challah
- Heat 1 cup (240ml) water to 110°F (43°C).
- In a large bowl, combine 1 cup (125g) bread flour, 2 ¼ teaspoons (7g) active dry yeast, and the warm water. Mix until smooth.
- Add ½ cup (100g) packed brown sugar, ½ cup (30g) unsweetened cocoa powder, ⅓ cup (65g) unsalted butter (softened), 1 teaspoon (6g) salt, and 1 large egg. Mix well.
- Gradually add the remaining bread flour (about 2 ½ - 3 cups, 300-375g) until a soft dough forms.
- Knead the dough for 4 minutes with a stand mixer (medium speed) or by hand until elastic and smooth.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- **Prepare the Filling:**
- In a separate bowl, beat 4 ounces (115g) cream cheese until smooth. Add 4 ounces (115g) melted semi-sweet chocolate (still warm) and mix until combined.
- Add ¼ cup (50g) granulated sugar, 2 tablespoons (15g) all-purpose flour, 1 large egg yolk, and 1 teaspoon (5ml) vanilla extract.
- Mix until smooth and well combined.
- Once the dough has doubled, gently punch it down and knead for a couple of minutes.
- Divide the dough into 3 equal pieces.
- Roll each piece into a 15-inch x 5-inch rectangle.
- Spread one-third of the filling down the center of each rectangle, leaving a 1-inch border.
- Tightly roll each rectangle into a 15-inch rope, enclosing the filling.
- Pinch the seams to seal and roll gently to smooth the ropes.
- Braid the three ropes together.
- Wet the ends of the braid, pinch them together, and tuck them under.
- Grease a large baking sheet and sprinkle with cornmeal.
- Place the braided loaf on the prepared baking sheet, cover, and let rise until doubled, about 1 hour.
- Preheat oven to 350°F (175°C).
- Bake for 20 minutes, then cover loosely with aluminum foil and bake for another 10-15 minutes, or until golden brown and a toothpick inserted comes out clean.
- **Prepare the Glaze (while bread cools):**
- Beat 4 ounces (115g) cream cheese with 1 teaspoon (5ml) vanilla extract until smooth.
- Gradually add 2 cups (240g) powdered sugar and 2 tablespoons (10g) unsweetened cocoa powder, adding warm water (1-2 tablespoons) until you reach a drizzling consistency.
- Drizzle the glaze generously over the cooled bread.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
1152g
Fat
413g
Carbs
208g
