Ingredients

The following ingredients have 4 Servings
  • 0
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 11
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 24
  • 26
  • 27
  • 28
  • 29
  • 30

Instruction

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