Eating Jewishly: Chocolate Babka Challah

Eating Jewishly: Chocolate Babka Challah

By Chaya Rappoport

(The Nosher via JTA) – There’s nothing more comforting than a slice of babka and a glass of milk to break a long fast on. In my family, it’s pretty much all we eat. But I don’t always make babka, and I do always make challah, especially during the High Holidays season.

So, for convenience, I started setting aside one portion of my challah dough, rolling it out like babka and filling it with chocolate, creating a babka-challah hybrid. It saves me time, tastes delicious and since my challah dough is pretty enriched, works just as well as my babka dough.

Here I’ve adapted my challah recipe to yield just one round, perfect spiral filled with chocolate and spice. I’ve found that using both cocoa and melted chocolate in the filling creates the richest, gooiest interiors. I combine chocolate with a bit of olive oil, salt, sugar and spice in a pot, and while they melt, I spread the dough with oil, cocoa and sugar. Then I drizzle the chocolate over the cocoa spread dough.

Rolled up in a log, twisted into a spiral and baked with a crown of buttery, cinnamon-flecked crumbs, it’s warm, melty and decadent. I can’t think of a better way to enter the New Year.
Variations: You can use margarine or Earth Balance in place of oil in the crumble to make it completely non-dairy. Not a fan of margarine? You can also combine 1/2 cup of sugar, 1/2 cup of flour, 1/4 cup of vegetable, a dash of cinnamon and a sprinkle of salt for a butter- and margarine-free topping.

You could even add a drizzle on top: Combine 1 cup of confectioner’s sugar with 1/4 cup of hot water, a splash of vanilla and a pinch of salt, and whisk it well to combine. Drizzle over the challah while it’s hot.

Chaya Rappoport is the blogger, baker and picture taker behind Currently a pastry sous chef at a Brooklyn bakery, she's been blogging since 2012 and her work has been featured on The Feed Feed,, Food and Wine, and Conde Nast Traveler.

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at ■

Chocolate Babka Challah

For the challah:
3½ cups all purpose white flour
1 cup lukewarm water (around 105 F.)
2 teaspoons active dry yeast
⅓ cup white sugar
2 teaspoons sea salt
2 eggs
3 tablespoons vegetable oil
1 egg, whisked, for egg wash
For the chocolate filling:
4 ounces dark chocolate, finely chopped
2 tablespoons olive oil
¼ teaspoon fine sea salt
3 tablespoons sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
3 tablespoons olive oil
¼ cup cocoa
¼ cup sugar
For the crumble:
1 cup all purpose flour
½ cup firmly packed dark brown sugar
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
1 stick unsalted butter, softened but cool


  1. Make the challah dough: In a large bowl, dissolve yeast and sugar in the water; set aside for 5 minutes until foamy.
  2. Whisk oil into yeast, then beat in eggs, one at a time, with the salt. Gradually add flour.
  3. When dough holds together, turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl.
  4. Cover with plastic wrap and let rise in a warm place for 1 hour, until doubled in size.
  5. Punch down dough, cover and let rise again in a warm place for another hour.
  6. While dough rises, make filling: Melt chocolate with oil in a pot over low heat. Add sugar, salt and spices to pot and stir. Refrigerate to cool until needed.
  7. On a floured surface using rolling pin, roll out dough to an 18- by 10-inch rectangle, with long side nearest you. Brush 3 Tbs of olive oil over dough. Sprinkle cocoa over greased dough. Top with sugar and mix with hands to combine.
  8. Top with melted, spiced chocolate mixture and use spatula to swirl it over dough.
  9. Starting with the long side farthest from you, roll the dough into snug log, pinching firmly along seam to seal. Coil log to form a round challah and place in a pan to rise, around 40 minutes.
  10. Make crumble: Combine all of the ingredients except butter in a medium bowl and give a quick stir, making sure to break up lumps of brown sugar.
  11. Add butter and use fingertips to mix everything until crumbs form. Set aside. Put oven rack in middle position and preheat oven to 375 F. Brush top of challah with egg wash. Sprinkle with crumble.
  12. Bake until top is a golden brown, about 40-50 minutes. Transfer challah to a rack and cool to room temperature. Serve.
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