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Chocolate Chip Challah

By: Brandt Young @dads.table


  • 1 tablespoon sugar

  • 1 package (1/4 ounce) active dry yeast

  • 1/2 cup warm water 

  • 1/3 cup canola oil

  • 1/3 cup honey

  • 3 eggs

  • 3 egg yolks

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • 3-1/2 cups all-purpose flour

  • 1 cup miniature semisweet chocolate chips

  • GLAZE:

  • 1/4 cup almond milk

  • 3/4 teaspoon sugar


  • In a large bowl, mix sugar and yeast in warm water and let it stand for 3-5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla and mix it all

  • Add the 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

  • Turn onto a floured surface and knead for 7 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled min of 1 hour.

  • Punch dough down, roll out onto a floured surface and knead in the chocolate chips. Divide dough into 3 even rope shape pieces

  • Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Let this rise for another hour

  • Combine cream and sugar. Brush some of the mixture over braids. Bake at 350° for 22 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. 



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