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Almond Joy Challah

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“I love the Almond Joy candybar, so I thought to myself, why not make challah that tastes just like it!”
READY IN:
3hrs 25mins
SERVES:
8-12
YIELD:
2 braided challahs
UNITS:
US

Ingredients Nutrition

Directions

  1. I use a bread-maker, on dough setting only. Put all LIQUID ingredients in first, making sure all liquid is warm, not hot. (Butter must not be solid or melted into oil) Then add your brown sugar, sugar, coconut and then flour.
  2. Poke four holes in the flour and add your two teaspoons of yeast. Turn on the dough setting. It should run for an hour and thirty minutes. (DO NOT add the chocolate chips into the bread machine!).
  3. When dough is done, take out and cut in half. Then cut each half section into thirds, you should have 6 even pieces (or close to even! :)
  4. Take a dough ball and squeeze it down into a rectangle. Insert desired amount of mini chocolate chips into center of the rectangle, then close it up and roll, as you would, lets say, roll a cigar? (forgive me if I am offending anyone)
  5. Then after you have 3 rolled doughs with the chips in the center, you can braid the three together as you would your hair! This will give you two braided challah's. Let rise for an hour, sometimes an hour and fifteen minutes. (I keep on the stove top, nice and warm)
  6. AFTER the bread has risen and before putting in the over, whisk an egg with water and powdered sugar - brush the wash over your bread and sprinkle with coconut flakes and crushed almonds.
  7. Bake at 350 for 12 minutes, then turn, and bake at 325 for another 12 -15 minutes. Depending on your oven, you may need to cover with aluminum foil so the bread does not get too dark. ENJOY! :).

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