Chocolate Chip Challah
By: Brandt Young @dads.table
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1/2 cup warm water
1/3 cup canola oil
1/3 cup honey
3 egg yolks
1 teaspoon salt
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 cup miniature semisweet chocolate chips
1/4 cup almond milk
3/4 teaspoon sugar
In a large bowl, mix sugar and yeast in warm water and let it stand for 3-5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla and mix it all
Add the 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface and knead for 7 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled min of 1 hour.
Punch dough down, roll out onto a floured surface and knead in the chocolate chips. Divide dough into 3 even rope shape pieces
Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Let this rise for another hour
Combine cream and sugar. Brush some of the mixture over braids. Bake at 350° for 22 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture.