Almond Joy Challah Recipe

Ingredients for Almond Joy Challah

• Coconut Milk
• Water
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• Egg
• 2 teaspoons salt
• Coconut Extract
• Almond Extract
• Coconut Flakes
• Brown Sugar
• ½ cup granulated sugar
• Unbleached Bread Flour
• Fast Rising Yeast
• Mini Chocolate Chip
• Warm Water
• Powdered Sugar
• 1 cup slivered almonds, toasted

How to Make Almond Joy Challah

1. In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
2. Add eggs, melted butter, and salt to the yeast mixture. Whisk until well combined.
3. Gradually add flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Add more flour as needed to prevent sticking.
5. In a separate bowl, combine coconut, toasted almonds, and chocolate chips.
6. Add the coconut mixture to the dough and knead until evenly distributed.
7. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
8. Punch down the dough and divide it into three equal pieces.
9. Shape each piece into a rope, then braid them together to form a challah loaf.
10. Place the braided loaf on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise for another 30-45 minutes.
11. Preheat oven to 350°F (175°C).
12. Brush the loaf with egg wash.
13. Bake for 35-40 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
14. Let the challah cool completely on a wire rack before slicing and serving.