Water - 1 cup
Yeast - 2 1/4 teaspoons (or 1 packet)
Sugar - 1/4 cup
Honey - 1/4 cup
Oil - 1/4 cup (+1/8 more)
Flour - 3 cups (+ more until the dough is not sticky)
Salt - 1 teaspoon
Chocolate Spread HASHAHAR (parve)
Add Yeast, a teaspoon of sugar and warm water in a bowl. Mix only three times (if you keep mixing, it will disturb the action of the yeast) and wait until the yeast is bubbling.
Add salt, the rest of the sugar, oil, honey and mix to combine.
Add half a cup of flour at a time. Please mix slowly so the dough won’t get hard. You want the dough to be soft and flexible. It can be a little sticky but not sticking to your hands.
Cover the bowl and wait until the dough rises about 30-60 minutes. Suggested to cover with a wet cloth.
Separate the dough into strands or pieces and gently roll out to add the Chocolate Spread inside.
When all strands or pieces are covered (dough inside), braid the Challah and preheat the oven to - Bake 450
Brush the Challah with an egg wash (room temperature)
Put in the oven and after one minute, turn down the temperature to 350.
If you make one big Challah, check after 20 minutes. It usually takes about25-30 minutes. If you make 2 small Challahs, check after 15 minutes. It should take about 20 minutes.
If you would like to freeze the Challah, wrap it with parchment paper then with foil. When you want to eat the Challah, defrost for a couple of hours before Shabbat. Then, right before Shabbat, put it in the oven for 15 minutes on 350 degrees. Your house will smell as you made it right then.