VIDEO RECIPE: Chocolate Peanut Butter Challah
Challah is a great bread to make for first time yeast bread bakers, and the addition of Peanut Butter & Co Dark Chocolate Dreams makes this version even tastier! Braiding the dough may seem daunting, but it’s actually super fun and easy. Also, leftover slices of challah are perfect for making French toast!
- Yield:1 Loaf (8-10 Servings)
- Prep Time:30 Minutes, plus 2 hours inactive
- Cook Time:35 Minutes
- Total Time:185 Minutes
1 package active dry yeast
4 tbsp granulated sugar, divided
1 cup lukewarm water
1/4 cup cocoa powder
2 large eggs + 1 egg for the egg wash
2 tap kosher salt
4 1/2 to 6 cups all-purpose flour
1/4 cup peanut or vegetable oil + more for greasing bowl
1 1/2 cups semisweet chocolate chips
2 tbsp turbinado sugar, for garnish
In the bowl of an electric mixer fitted with a dough hook, combine the yeast, 1 tablespoon sugar, and water, and let sit for 5 minutes until it starts to foam.
Add the peanut butter, remaining sugar, eggs, and cocoa, and mix until smooth.
Add the salt and flour, 1 cup at a time, until the dough comes together and pulls away from the sides (you may not need all the flour). Knead the dough for 5 minutes, or until it becomes a smooth, elastic ball that is just slightly sticky to the touch.
Add the chocolate chips, and let the mixer work them into the dough for 1 minute.
Grease a large bowl with a few tablespoons of oil, and transfer the ball of dough, turning once to coat well. Cover loosely with plastic wrap, and let rise in a warm spot for at least one hour or until doubled in size.
Once risen, use your fingers to poke down the dough and turn out onto a surface dusted with a bit of flour. Knead the dough into a smooth ball, then cut into 6 equal pieces and roll out into 12” long snakes.
Arrange the six dough snakes next to each other vertically, and pinch all of them together at the top. To braid, start from the right and go over two, under one, and over two. Repeat again with the right-most piece of dough repeating until the entire loaf is braided, tucking in the ends. Set on a baking sheet lined with parchment paper or a silicon baking mat.
Preheat oven to 375°F. Whisk remaining egg and brush the braid well. Sprinkle with turbinado sugar and let rise 15-20 minutes, then bake uncovered for about 35-40 minutes, or until fully risen, baked, and shiny and golden on top. Let cool completely on the pan before serving.