Chocolate Cranberry Challah Rolls with Citrus Sugar

It’s almost Rosh Hashanah and so by my clock, time for another sweet challah recipe for the New Year. And one of the easiest ways to make a sweet, crowd-pleasing challah is to add chocolate chips of course.

Chocolate chip challah on its own is delicious and doesn’t need much other than a little vanilla and cinnamon. But it’s also great when you make double chocolate challah with a chocolate dough or peanut butter and crumb topping. But this High Holiday season I wanted something that was simple, sophisticated and maybe just a little fancy all at the same time.

If you’ve never made challah rolls, they are so easy. In fact sometimes I find them even easier than braiding a regular challah. I suggest using a kitchen scale to measure 2.5-3 oz pieces so the rolls are as uniform as possible. By measuring your rolls, you also ensure they will also bake evenly. Here is how I make mine:

Notes:

• The dough needs to rise for 3-4 hours, then again for another 45 minutes-1 hour.
• If citrus isn’t your thing just top with a sprinkle of thick sea salt or substitute with a cinnamon sugar topping. This can also be made with dried cherries instead of cranberries, another favorite combination.

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2 comments

• Maura September 11, 2024

  Your recipe does not instruct on when to put the cranberries and chocolate chips into the dough. Can you please let me know how and when this is to be done?

  
  
  
  
  
  

  Reply
  • The Nosher September 12, 2024

    Thank you for flagging that, Maura. You add them in with the last of the flour in Step 4.

challah

Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.

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