Ingredients for Almond Joy Challah
- 2 tablespoons coconut milk
- Water
- 1/2 cup melted butter
- 2 large eggs (1 whole egg plus 1 yolk for dough, 1 egg white for wash)
- 1 teaspoon salt
- 1 1/4 teaspoons coconut extract
- 1 1/4 teaspoons almond extract
- 1 cup shredded coconut
- Brown Sugar
- 1/2 cup sugar
- 4-5 cups unbleached bread flour
- 2 1/4 teaspoons (1 packet) fast rising yeast
- 1/2 cup mini chocolate chips
- Warm Water
- 1 cup powdered sugar
- 1/2 cup toasted sliced almonds
- 1 1/2 cups warm milk
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How to Make Almond Joy Challah
- In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Add eggs, melted butter, and salt to the yeast mixture. Whisk until well combined.
- Gradually add flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms.
- 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.
- In a separate bowl, combine coconut, toasted almonds, and chocolate chips.
- Add the coconut mixture to the dough and knead until evenly distributed.
- 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.
- Punch down the dough and divide it into three equal pieces.
- Shape each piece into a rope, then braid them together to form a challah loaf.
- Place the braided loaf on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C).
- Brush the loaf with egg wash.
- Bake for 35-40 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let the challah cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
147g
Fat
46g
Carbs
27g
