Indulge in Homemade Chocolate Cherry Challah: A Rich, Braided Bread Recipe

Every baker knows the delightful dilemma of leftover ingredients. After whipping up a batch of light and airy raspberry meringue kisses, I found myself with a generous quantity of egg yolks – far too many to discard. While ice cream might seem like the obvious choice for using up yolks, my freezer was already happily stocked. Custard-based desserts didn’t quite appeal either. What I truly craved was the comforting aroma of freshly baked bread. This led me to the perfect solution: Challah.

Challah, a traditional Jewish enriched bread, is renowned for its beautiful golden hue and incredibly soft, tender crumb, largely thanks to the eggs or egg yolks incorporated into the dough. It was the ideal canvas for my surplus yolks. But why settle for a plain loaf when you can elevate it with flavour? A quick rummage through my perpetually overflowing baking cupboard (a mission to clear it out is always ongoing!) revealed a forgotten jar of morello cherries. They had been a tempting impulse buy, on offer, and patiently awaiting their moment to shine. A spark of inspiration ignited: chocolate and cherry challah. The name alone had a wonderfully inviting ring to it, and I knew this combination would be a match made in baking heaven.

The Art of Braiding Challah: From Simple to Spectacular

One of the most distinctive features of challah is its braided appearance. While a simple three-strand braid is elegant and easy to master, I decided to challenge my braiding skills and attempt a more intricate six-strand plait. It took a couple of attempts to get the rhythm right, but the satisfaction of seeing the beautiful pattern emerge was well worth the effort! For those feeling adventurous, this video offers an incredibly helpful guide to the six-strand technique. If you prefer to keep things straightforward, a classic three-strand braid will yield equally delicious results.

The magic within this challah lies in its luscious filling. I combined finely grated dark chocolate, thoroughly drained and roughly chopped morello cherries, a touch of sugar for balance, a spoonful of cornflour (cornstarch) to absorb any excess cherry juice and prevent the dough from becoming wet, and a hint of cinnamon for an extra layer of warmth and spice. The preparation of the dough for braiding is crucial for even filling distribution. After the dough had risen beautifully, I divided it into six equal pieces. Each piece was then rolled out into an oblong shape, generously spread with the chocolate-cherry mixture down its centre, and then carefully rolled up tightly, much like preparing cinnamon rolls. These filled cylinders were then gently shaped into tapered ropes, ready for braiding. This method ensures that every single bite of this challah is bursting with rich chocolate and tangy cherry flavour, creating a truly harmonious experience.

The Secret to Unforgettable Flavor: Overnight Fermentation

One of the standout features of this chocolate cherry challah recipe is its wonderfully soft and flavourful crumb, perfectly complemented by the exquisite chocolate cherry filling. The filling strikes a delightful balance, being rich and chocolatey without being overly sweet, punctuated by bright bursts of tangy cherry. The secret to the bread’s depth of flavour and superior texture lies in its overnight rise. By allowing the dough to slowly ferment in the refrigerator, the flavours have ample time to develop, resulting in a more complex and nuanced bread. This cold fermentation also conveniently splits the baking process over two days, making it surprisingly manageable and reducing the active prep time on baking day. It’s an excellent technique for busy bakers who still want to enjoy homemade treats.

Achieving that signature deep, glossy sheen on the surface of challah is simpler than you might think, thanks to a double egg wash. The first application of beaten egg is brushed onto the loaf just before it enters the hot oven. After about 15-20 minutes of baking, when the bread has begun to expand due to “oven spring,” a second coat of egg wash is applied. This second wash covers any areas that may have become exposed as the dough rose, ensuring an even, golden-brown crust all around. While the double wash is recommended for optimal shine, you can certainly skip the second one if time is tight, and your challah will still be delicious.

Tips for Perfecting Your Chocolate Cherry Challah

Making challah, especially an enriched one like this chocolate cherry version, is a rewarding experience. Here are a few tips to ensure your baking success:

• Dough Consistency: When adding water, do so gradually. The goal is a soft, slightly sticky dough that becomes supple after kneading. Don’t be afraid to knead by hand; it’s a therapeutic process that helps you truly feel the dough’s development.
• Cherry Preparation: Thoroughly draining and patting dry the morello cherries is crucial. Excess moisture can make your dough sticky and impact the bread’s final texture. The cornflour in the filling acts as an insurance policy, absorbing any residual juices.
• Braiding Practice: Don’t be intimidated by complex braids. Start with a three-strand if you’re new to it. The key is to keep the strands relatively even in thickness and to braid with a gentle, consistent tension. Imperfections disappear in the oven!
• Rise, Rise, Rise: The second rise (after braiding) is vital. Allow the challah to double in size in a warm, draft-free place. This ensures a light and airy texture. Be patient – environmental factors can affect rising time.
• Baking Watch: Keep an eye on your challah as it bakes. If it starts to brown too quickly, loosely tent it with aluminum foil to prevent burning while the interior continues to cook through. The bread should sound hollow when tapped on the bottom.
• Cooling: Resist the urge to slice into your challah immediately after it comes out of the oven. Letting it cool completely on a wire rack allows the internal structure to set, preventing a gummy texture and ensuring a clean slice.

This chocolate cherry challah is more than just a bread; it’s a celebration of flavors and a testament to the joy of baking. It makes a wonderful breakfast pastry, a delightful addition to brunch, or a sweet treat with your afternoon tea or coffee. The combination of the rich, eggy challah dough with the vibrant tartness of morello cherries and the indulgent sweetness of dark chocolate is truly irresistible. It’s a recipe that utilizes a common baking byproduct (egg yolks) and turns it into something extraordinary. Enjoy the process, and savor every bite of this magnificent braided loaf!

Print Recipe

Chocolate Cherry Challah Bread

Yields 1 large loaf

Author Domestic Gothess

Ingredients

For the Dough

• 250 ml (1 cup + 1 tbsp) lukewarm water
• 7 g (2 tsp) fast action yeast
• 5 large egg yolks
• 2 ½ tbsp olive oil
• 50 g (2 oz) runny honey
• ½ tbsp vanilla extract
• 485 g (3 + ¼ cups) strong white bread flour
• 1 tsp salt

For the Filling and Egg Wash

• 125 g (4.5 oz) dark chocolate, grated or very finely chopped
• 3 tbsp granulated sugar
• 270 g (9.5 oz) morello cherries in syrup (drained weight from a jar or tin)
• 1 tbsp cornflour (cornstarch)
• 1 tsp ground cinnamon (optional, but highly recommended)
• 1 beaten egg for the egg wash

Instructions

• In a large mixing bowl, gently whisk together two-thirds of the lukewarm water, the fast-action yeast, egg yolks, olive oil, runny honey, and vanilla extract until well combined.
• Add the strong white bread flour and salt to the wet ingredients. Mix everything together, adding the remaining water gradually as needed, until a soft, slightly sticky dough forms. Knead the dough for 5-10 minutes, either using a stand mixer with a dough hook or by hand, until it becomes soft, smooth, and supple. The dough should feel slightly tacky but not unmanageably sticky.
• Lightly oil a clean bowl, place the dough inside, and turn it to coat. Cover the bowl tightly with plastic wrap and refrigerate overnight (or for up to two days if preferred). This slow, cold fermentation significantly enhances the flavour.
• The following day, remove the dough from the refrigerator. Divide the dough into as many equal portions as strands you intend to braid. For a traditional six-strand challah, divide it into six pieces. If you prefer a simpler loaf, three pieces will suffice for a three-strand braid.
• Prepare the filling: Drain the morello cherries thoroughly, then roughly chop them. Pat the chopped cherries dry with kitchen roll to remove any excess liquid. Combine the dried cherries with the grated dark chocolate, granulated sugar, cornflour, and ground cinnamon (if using) in a small bowl.
• On a lightly floured surface, roll each piece of dough out into an oblong shape. For a six-strand braid, aim for approximately 14×5 inches. For a three-strand braid, roll each piece to about 14×8 inches.
• Evenly distribute the chocolate cherry filling along the center of each dough oblong, leaving about a one-inch border around the edges. Carefully roll each piece of dough up tightly from the long side, as you would for cinnamon rolls. Pinch the seams firmly to seal the filling inside. Then, using your hands, gently roll each cylinder into an 18-21 inch rope-like strand, tapering the ends slightly.
• Arrange the ropes and braid them together according to your chosen method (three-strand or six-strand). Refer to the video linked in the blog post above for assistance with a six-strand braid if needed.
• Carefully transfer the braided challah onto a baking sheet lined with greaseproof paper or a silicone mat. Lightly cover the loaf with greased clingfilm or a clean kitchen towel and allow it to rise in a warm, draft-free place for approximately 1 ½ hours, or until it has visibly doubled in size.
• While the challah is undergoing its final rise, preheat your oven to 180°C/350°F/Gas Mark 4.
• Once risen, gently brush the entire surface of the challah with the beaten egg wash. Bake for 45-50 minutes. For an extra glossy finish, apply a second coat of egg wash after 15-20 minutes of baking. If the top of the challah starts to become too dark, loosely cover it with a piece of aluminium foil after about 30 minutes to prevent over-browning.
• Once baked, carefully slide the golden-brown challah onto a wire rack. Allow it to cool completely before slicing and serving to ensure the best texture and flavour.

(This Chocolate Cherry Challah recipe is lovingly adapted from the classic challah recipe found at Ruhlman.com)

This delightful Chocolate Cherry Challah has been shared with fellow food enthusiasts at various link-up events, including Totally Talented Tuesdays, Create Link Inspire, Foodie Fridays, Fiesta Friday, and Foodie Friends Friday. We love connecting with other bakers and sharing delicious recipes!