Chocolate Gelt Menorah Gluten Free Challah

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

chocolate gelt

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bars

Dark chocolate chips can be a healthier option with less sugar.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a common egg substitute for binding.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

Mix warm water and yeast in a bowl; let sit until frothy, about 5-10 minutes.

In a large mixing bowl, combine flour, sugar, and salt.

Add the yeast mixture, eggs, melted butter, and vanilla extract to the dry ingredients.

Mix until a dough forms, then knead for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough and let it rest for 10 minutes.

Divide the dough into three equal pieces and roll each piece into a long rope.

Flatten each rope slightly and place chocolate gelt along the center.

Roll the dough over the gelt to encase it, then braid the three ropes together.

Place the braided dough on a baking sheet lined with parchment paper.

Cover and let rise for another 30-45 minutes until puffy.

Preheat the oven to 350°F (175°C).

Brush the dough with milk and sprinkle with sesame seeds.

Bake for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens