Chocolate Cinnamon Raisin Swirl Challah
Prep time: 
Cook time: 
Total time: 
Yield: One 2 lb loaf filled challah
Total rising time - About 4 hours
Cooling time - 10 to 15 mins
  • ¼ cup plus 2 tablespoons grated semisweet chocolate
  • ¼ cup plus 2 tablespoons raisins
  • 2 tablespoons to ¼ cup sugar, depending on how sweet you like it
  • 1 tablespoon ground cinnamon
Egg Wash
  • 1 large egg
  • 1 large egg yolk
  • 1 to 2 teaspoons unsweetened cocoa (optional)
  1. After it's first rise, divide dough into 3, 4 or 6 equal pieces, depending on the amount of strands you're going to use for the braid. Combine all filling ingredients.
  2. Roll each piece into a cylinder shape, then place on a lightly floured board and roll out into an oblong, flat sheet of dough, about 14 x 5 inches.
  3. Divide filling evenly on each sheet of dough, then roll up tightly into a cylinder, making sure none of the filling gets near the edges. Pinch to seal each, then roll the cylinders into about 18-21 inch strands, tapering the ends.
  4. Braid dough as you like, using the videos above if you need help.
  5. Place braid on a greased, parchment or silpat lined baking sheet, cover with lightly greased plastic wrap, and let rise for about 1½ hours until doubled in size.
  6. While the braid is rising, preheat oven to 350 F and combine egg wash ingredients in a bowl or cup until perfectly white steaks.
  7. When doubled in size, remove plastic wrap and brush all over with egg wash. Bake for about 40 to 45 minutes, brushing with more egg wash half through baking, making sure to brush the white parts that opened during oven spring, if you want a more burnished challah like in my photos.
  8. Let challah cool on baking sheet for about 10 minutes then remove to a baking rack. Let completely cool before slicing.
* You can make the challah dough in a bread machine on the dough cycle following the manufacturer's directions.
Recipe by parsley sage sweet at