Nutella Challah
- Mixing bowls
- Rolling Pin
- Bench scraper
- Pastry brush
- Wire rack
INGREDIENTS
Dough:
- 8 cups/1 kilogram all-purpose flour
- 40 grams fresh yeast or 20 grams active dry yeast
- 1/2 cup/100 grams sugar
- 3/4 cup/180 milliliters oil
- 2 cups plus 2 tablespoons/500 milliliters lukewarm water
- 1 tablespoon/18 grams fine salt
Filling:
- 1 cup/280 grams Nutella spread
- 1 cup/170 grams chocolate chips or chopped chocolate
Topping (optional):
- 1 large egg, beaten
- 2 tablespoons sesame seeds
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar and mix on low speed until evenly distributed. With the mixer running, drizzle in the canola oil and then the lukewarm water in a steady thin stream. When the dough comes together, add the salt and continue to knead on medium-low for at least 10 minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl, transfer the dough to the bowl, cover with plastic wrap or a kitchen towel, and let rise at room temperature until doubled in volume, about 1 hour.
- Turn the risen dough out onto a lightly floured surface and divide into 4 equal portions. Keep the portions you are not working with covered to prevent drying. Decide how many strands you want for each challah; the steps below describe a 4-strand filled challah.
- Working with one portion at a time, divide that portion into 4 equal pieces. Roll each piece into a rectangle roughly 6 by 4 inches (15 by 10 cm). Spread a thin layer of Nutella over each rectangle, sprinkle with chocolate chips or chopped chocolate, then roll each rectangle tightly into a log. Repeat until you have four filled logs for that portion. Braid the four logs into a single challah; repeat the process with the remaining dough portions so you end up with four loaves total.
- Place the loaves on baking sheets lined with parchment paper, cover lightly, and let rise until nearly doubled, about 1 hour (longer in a cool kitchen). While loaves are finishing their second rise, preheat the oven to 350°F (175°C), convection if available.
- Brush each loaf with the beaten egg, sprinkle with sesame seeds, and bake in the preheated oven for 25 to 30 minutes, until the loaves are deeply golden and sound hollow when tapped on the bottom. If the loaves brown too quickly, tent loosely with foil for the last 10 minutes.
- Remove the challot from the oven and transfer to a wire rack to cool for at least 15 minutes before tearing or slicing. Serve warm or at room temperature.
FAQ
How can I make this Nutella challah in advance?
You can make the dough a day ahead and let it rise slowly in the refrigerator overnight, which also develops flavor. The next day, shape, fill, and braid the dough before letting it rise again at room temperature. Another option is to fully bake the challah, cool it completely, and freeze it wrapped tightly in plastic wrap and foil. When ready to serve, reheat in a 300°F oven until warmed through.
Can I make the challah with whole wheat flour?
Yes, though the texture will be denser and less airy than one made with all-purpose flour. For best results, replace only half the flour with whole wheat to maintain softness while still adding a nutty, hearty flavor. Adding an extra tablespoon of water may be necessary, since whole wheat absorbs more liquid. The rise may also take slightly longer, so allow enough time for the dough to double before shaping and baking.
Can I make the Nutella challah without a stand mixer?
Begin by mixing the dry ingredients in a large bowl and then slowly incorporate the oil and water. Knead the dough on a clean, lightly floured surface for at least 12 to 15 minutes until smooth and elastic. The dough should stretch without tearing when pulled. While kneading by hand takes more effort than a stand mixer, it is a traditional method and yields equally soft and flavorful results.
How do I know when the challah is fully baked?
The Nutella challah should be deeply golden on top and sound hollow when tapped on the bottom. An internal temperature of about 190°F confirms doneness. If the loaves brown too quickly but are still underbaked inside, tent them loosely with foil and continue baking. Because the filling adds extra moisture, baking may take slightly longer than plain challah. Checking one loaf with a thermometer helps ensure they are evenly baked without drying out. Always cool the loaves on a wire rack to set the structure.
What should I do if my dough does not rise properly?
First check that your yeast is fresh and active. Lukewarm water should be between 100–110°F; if it is too hot, it can kill the yeast. Ensure the bowl is covered and placed in a warm, draft-free environment. If your kitchen is cold, place the bowl in a slightly warmed (but turned off) oven or near a warm stovetop. If the dough still does not rise, it may be due to expired yeast, and starting a new batch will be necessary.
How can I prevent the Nutella from leaking out during baking?
Make sure each rectangle of dough is rolled tightly into a log and sealed along the seam. Pinch the ends firmly and place the seam side down on the work surface when braiding. Avoid overfilling, as too much spread can cause it to ooze out while baking. Chilling the Nutella slightly before spreading can also help it stay in place. If some filling does escape, the Nutella challah will still taste delicious, but careful shaping minimizes the mess.
How should I store this Nutella challah to keep it fresh?
The challah is best enjoyed the day it is baked, but it can be stored for up to 3 days. Once cooled completely, wrap the loaf tightly in plastic wrap or foil and keep it at room temperature in a cool, dry place. Avoid refrigerating, as it tends to dry out the bread. For longer storage, freeze the challah whole or in slices. To thaw, leave at room temperature for several hours, then warm in a 300°F oven before serving to restore its softness.
Can this challah be made gluten free?
Yes, this Nutella challah can be adapted for gluten free diets by using a high-quality gluten free bread flour blend that contains xanthan gum or other binders to provide elasticity. Because gluten free doughs are stickier and less elastic, the braiding process may be more difficult. Instead of braiding, the dough can be rolled with Nutella filling and placed in a loaf pan. This ensures structure during baking while still capturing the flavor of traditional Nutella challah. Adjust baking time as gluten free breads may cook faster.
Can I shape the Nutella challah differently than a braid?
You can roll it jelly-roll style and bake it in a loaf pan for easy slicing. Another option is to coil the filled ropes into a round crown shape, which makes an attractive centerpiece. Small individual rolls filled with Nutella are also popular, especially for serving at brunch. Regardless of shape, the important step is sealing the dough around the filling so it does not leak during baking.
