Chocolate BabKallah babkah challah mix

 This recipe was invented by Kenneth Druckenmiller, a member of Beth Israel Congregation in Bloomsburg (and as of 2025, president!), and a fantastic baker.

Chocolate BabKallah

Single loaf

Ingredients

Dough

• 1/2 cup (120g) milk, lukewarm (105°F), whole milk preferred

• 2 1/4 teaspoons instant or active dry yeast

• 1/3 cup (65g) granulated sugar

• 4 large egg yolks

• 1 teaspoon Vanilla Extract

• 3 1/4 cups (390g) All-Purpose Flour, plus more for kneading

• 1 1/2 teaspoons (9g) kosher salt

• 8 tablespoons (115g) unsalted butter, at room temperature, cut into 1/2" pieces, plus more for the bowl

Filling 1

• 1 cup (170g) semisweet chocolate, finely chopped

• 1/3 cup (71g) light brown sugar, packed

• 1 1/2 teaspoons cinnamon

• 1 ½ teaspoons espresso powder

• 1/8 teaspoon table salt

• 2 tablespoons (30g) unsalted butter, melted and cooled

Filling:

• ¾ cup (130 grams) dark chocolate chips or chopped dark chocolate

• ½ cup (1 stick | 120 grams) unsalted butter

• ½ cup (50 grams) powdered sugar

• ⅓ cup (30 grams) cocoa powder

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Topping

• 1 large egg, beaten

• 1 Tbl. water

• Coarse sugar for sprinkling on top, sanding or turbinado.

Instructions

• To make the dough: In a large bowl, stir together the milk, yeast, sugar, egg yolks, and vanilla. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour, salt, and butter and mix with a sturdy spoon or your hands to form a shaggy dough. (a stand mixer saves time)

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• Turn the dough out onto a lightly floured surface and knead, adding a bit more flour as necessary to prevent sticking, until the dough is smooth, supple, and no longer shiny, 8 to 10 minutes. Alternatively, you can knead using your stand mixer fitted with the dough hook attachment, mixing on medium speed for 5 to 8 minutes.  

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• Lightly butter the inside of a large clean bowl, then gather the dough into a ball and place it in the bowl. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place until it’s doubled, 1 1/2 to 2 1/2 hours, depending on the temperature of your kitchen.  

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• To make the filling: In a small bowl, toss together the chocolate, brown sugar, cinnamon, and salt; set aside. 
  
  

• To assemble the babkallah: Turn the dough out onto a clean work surface and divide it into three equal portions, about 250g each. Shape each portion into a 12” rope.  

• Flatten each rope with the heel of your hand, then use a rolling pin to roll each piece into a 12” × 6" rectangle (you shouldn't need any flour to prevent sticking). 

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• Brush the surface of each rectangle with the melted butter and sprinkle with the chocolate mixture, dividing it evenly among the three pieces and leaving a 1/2" border uncovered along one long edge of each piece of dough. 

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• Starting on the filling-covered long side, roll each rectangle into a spiraled log and pinch along the length of the seams to seal; it's important to seal the logs very well so they don’t unravel as you braid, which could compromise the spiral of filling in the finished babkallah. (you can use the bread scraper to loosen the edges if needed)

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• Cover the braids and let them rise again, they will not double this time, try for 50-75%

• Brush with beaten egg & water mixture and sprinkle with sugar.

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• Bake at 350 for 25-35 minutes until the internal temperature reaches 190.  

Rosh Hashanah pomegranate challah

Thanks to Janice Broder for sending me this recipe from The Forward. There are better pictures at http://www.thechallahblog.com/2012/08/rosh-hashanah-challah-shape-pomegranate.html.  I also think six loaves is excessive - I'm cutting this back to 2. We'll try it at the Challah-Day at synagogue Feb. 17!

 

7-Species Pomegranate-Shaped Challah

• February 6, 2017
• by Dahlia Abraham-Klein

Dahlia Abraham Klein

The Secrets of the 7-Species Challah

Dahlia Abraham-KleinFeb 6, 2017(Updated 15 days from now)

Yields 6 loaves
4 tablespoons dry yeast
2 tablespoons organic sugar
4 cups (1 liter) warm water
5 pounds (2.25 kg) organic white flour
One 12-ounce (350 g) container of date honey (silan)
1½ tablespoons sea salt
1 cup (230 ml) olive oil
1 cup (150 g) finely-diced dried figs
1 cup (150 g) raisins
Topping
2 cage-free organic eggs, beaten
2 tablespoons pomegranate syrup, in egg wash
Barley grits
1) In a medium-size bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.
2) Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into a large bowl. Form a well in the center.

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3) Pour the date honey (silan), yeast mixture and oil into the well. Combine all the ingredients, using a spatula. When it begins to form a dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.
4) To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust the dough with flour. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes, or until the dough is smooth, silky, elastic and the dough does not stick to the surface.
5) After the dough is thoroughly prepared, lay it on the counter top while you grease the bowl with a fine layer of oil. Next, turn the dough in the oil several times so that the dough is greased lightly on all sides.
6)Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 1 hour.
7) Make the blessing on Hafrashat Challah .
8) Knead the dried figs and raisins into the dough again for a few more minutes and then divide dough into 12 equal parts. Use the remaining cup of flour, as needed, to flour the surface area, and hands to prevent sticking.
9 )With a rolling pin, roll out 6 of the balls into nice smooth strands – as long as you can, and then continue to extend the strands with your palms, out really long– about 4 feet (1.2 m). This will form the “frame” of your pomegranate.
10) On a piece of parchment paper that has been placed on a greased baking sheet, shape the long strand into an S-shape.
11) Roll out the rest of your dough (the remaining 6 logs) and cut them into 1-inch (2.5 cm) size pieces. Roll each piece in your palms, into the size of a golf-ball. You will use these as pomegranate “seeds.”
12) Place about eight “seed” dough balls into the lower half of the S. This will form the body of your pomegranate. Then take the upper half of the S and reshape it into the top of the pomegranate, in a zigzag, making sure to pinch the ends closed.
13) Repeat with the other strands and balls to form the other five pomegranate challahs.
14) Don’t let this challah rise as long as you normally would, as it would completely lose its shape. Limit the second rise to just 15 minutes. Pinch the ends again before glazing the challah with egg-wash.
15)If you cannot bake the challahs immediately, then this is the time to wrap the shaped dough in plastic wrap to prevent drying. You can store it in the coldest part of the refrigerator for up to 48 hours. On the day of baking, remove the dough from refrigerator and let stand on kitchen counter until it comes to room temperature, about one hour.
16) Preheat the oven to 350°F (180°C). Mix the beaten eggs with the pomegranate syrup. Brush your challahs with beaten eggs and sprinkle with barley grits.
17) Bake in your preheated oven for about 30-35 minutes, or until loaves turn golden brown and shiny. Bread should have a nice hollow sound when thumped on the bottom.
18) Remove from the oven and cool on a rack. Wait at least one hour before serving. If you are freezing the challah, wrap in waxed paper and foil. It can be stored in the freezer for up to 2 months.

Eggless Challah!

Sephardic Challah With Whole Spices

Julia Moskin

• Time4 to 5 hours
• Yield2 round loaves

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Sabra Krock for The New York Times

Challah is tremendously popular in the United States, among Jews and non-Jews alike.  But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.

Featured in: A Twist On The Traditional Challah. 

Anise, Caraway Seed, Sesame Seed, Jewish

32 ratings

Ingredients

• ½ cup/75 grams raisins, dark or golden or a combination (optional)
• 4 tablespoons/40 grams sesame seeds
• 1 tablespoon/10 grams caraway or coriander seeds
• 1 tablespoon/10 grams anise, cumin or poppy seeds
• 1 envelope/7 grams active dry yeast
• 5 cups/600 grams bread flour, more for dusting work surface
• 2 ½ tablespoons/30milliliters/30 grams extra-virgin olive oil, more for oiling bowl and pans
• 2 to 4 tablespoons/30 to 60 grams honey (depending on how sweet you like your challah)
• 2 eggs, at room temperature (optional)
• 1 tablespoon/16 grams kosher salt
• Cornmeal, for dusting
• 2 egg yolks

Preparation

1. If using, cover raisins in 2 cups/500 milliliters warm water and let plump for 30 minutes. Drain well and set aside.
2. In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes. Transfer to a plate and let cool.
3. In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy). Let stand until thoroughly moistened, about 5 minutes.
4. In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup/180 milliliters if using eggs; 1 1/2 cups/360 milliliters if not).
5. Mix at low speed until a very soft dough forms. If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Mix in raisins. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours.
6. Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Take 1 of the ropes and, starting from 1 end, form the dough into a coil; tuck the ends under the completed coil. Repeat with the remaining rope.
7. Transfer each coil to a baking sheet and cover each loaf with a large inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before serving.)
8. Heat oven to 400 degrees. In a bowl, whisk egg yolks with 1 tablespoon water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved sesame seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool before serving or slicing.

From About.com Kosher food

Challah Strata with Mushrooms, Peppers, and Asparagus

By Miri Rotkovitz

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Challah Strata with Mushrooms, Peppers

© Miri Rotkovitz

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• leftover challah recipes
• strata
• kosher brunch recipes
• egg dishes
• shavuot recipes

A great way to use up leftover challah, this Challah Strata with Mushrooms, Peppers, and Asparagus makes a delicious brunch dish or late-night dinner.  If you're serving a crowd, you can double the recipe and bake it in a 13" x 9" baking dish. 

Prep Time: 20 minutes

Cook Time: 55 minutes

Standing time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4 to 6

Ingredients:

• 1 pound challah, cut into 1-inch cubes (about 8 to 9 cups)
• 1 tablespoon butter, plus extra for greasing the baking dish
• 1 tablespoon extra virgin olive oil, plus extra for drizzling
• 3 large cloves garlic, smashed, peeled, and finely chopped
• 1 10-ounce package crimini mushrooms, cleaned, stemmed, halved, and cut into wedges
• 1 large red bell pepper, seeded and chopped
• 12 asparagus spears, trimmed and chopped into 1/4" pieces
• Salt and freshly ground black pepper
• 6 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1 1/2 cups shredded mozzarella
• 5 ounces herbed goat cheese

Preparation:

1. Preheat the oven to 350° F. Generously butter an 8" x 8" baking dish, or a 2-quart ceramic gratin dish. Place the challah cubes in a large bowl and set aside.
2. In a chef's pan or large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high  heat. When the butter has melted and begins to foam, add the garlic and saute for 30 seconds.
Add the mushrooms and cook, stirring frequently, for about 5 minutes, or until the mushrooms release their juices and soften. Add the red pepper and asparagus and cook 5 minutes more, stirring frequently, until most of the liquid in the pan has cooked off. Season to taste with salt and black pepper. Remove from the heat and set aside.
3. In a large bowl, whisk together the eggs, milk, and 1/2 teaspoon of salt. Pour the egg mixture over the challah cubes. Gently fold the challah into the custard so that all of the cubes are saturated. Let stand for 15 minutes so the challah can absorb the egg mixture.
4. Spoon half of the challah into the prepared baking dish, and smooth with a spatula to cover the bottom of the dish. Top with the vegetables, spreading them to evenly cover the challah. Sprinkle with half of the shredded mozzarella. Crumble half of the goat cheese over the dish.
Top with the rest of the challah cubes, spreading them to the edges of the dish. Top evenly with the remaining mozzarella and goat cheese. Drizzle with olive oil.
5. Bake the strata in the preheated oven for 40 to 45 minutes, or until it is puffed and golden, and a tester inserted in the center comes out clean. Enjoy!

Baked Challah French Toast

From MyJewishLearning

Leftover Challah Recipes

Beyond french toast.

By Leah Koenig

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Last spring, I received quite the shock upon opening my freezer for its annual pre-Passover cleaning. Inside, bag upon bag of forgotten scraps and ends of challahs-past sat shivering and waiting for redemption. I hadn't meant to let my leftover challah situation grow so ugly, but there it was, staring me in the face. With only a few days before I needed to be hametz-free, I decided to feed some of the challah to my compost worms, and dump the rest of it (guiltily) into the garbage. But I promised myself that next Passover I would Of course, there is little I can do about the weekly surplus of challah that builds up after Shabbat. The real conundrum is what to do with all those odds and ends that accumulate into a freezer full of old challah. Conventional Jewish wisdom seems to suggest one acceptable option: French toast. More >>>

Ingredients 1 stick butter (1/2 cup) 1 cup brown sugar 1 loaf challah (maybe a little more), cut into thick slices 6 eggs 1 1/2 cups milk cinnamon & vanilla extract to your liking Yield: 6-8 servings Categories: Appetizer, breakfast, brunch, chametz, Hanukkah, Purim, Shabbat

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Directions

The Night Before: Melt butter in a pan. Crumble brown sugar into butter and stir until combined. Spread mixture to cover the bottom of a glass baking dish. Double layer the challah into the dish.

Whisk eggs and milk together in a bowl. Add cinnamon and vanilla and stir to combine. Pour mixture over the bread, soaking it all the way through. (The wet mixture should almost cover the bread...if there's not enough mixture, make a little bit more.) Cover baking dish and let set over night in fridge.

In the Morning: Uncover dish and bake in 350 degree oven for 40 minutes-1 hour. Serve warm with maple syrup.