Brazilian Brigadeiro Challah

Brazilian Brigadeiros are these lusciously soft, sprinkle coated chocolates that I can’t eat just one of! They honestly taste like eating hot fudge out of the jar from the refrigerator (random I know, but it is one of my favorite treats)!

These chocolates make a satisfyingly sweet filling for a challah that I guarantee will have all of your Shabbat guests coming back for seconds! People will think you spent all day in the kitchen concocting this impressive loaf, when in reality it takes no longer than plain challah!

One important note for this recipe is to make the filling ahead of time so that it has enough time to solidify and then freeze completely. If it is not completely frozen when you braid the dough, it will ooze out when you bake it.

Filling

2 (14 oz) Cans sweetened condensed milk

½ Cup cocoa powder

2 Tablespoons butter

Dough

1 Tablespoon instant yeast

½ Cup sugar

1 large egg, beaten

1 Teaspoon kosher salt

¼ Cup butter (melted)

1 Cup warm water

3-4 Cups flour

Combine all filling ingredients in a large saucepan over medium heat. Stir continuously until the mixture thickens, about ten minutes. Once the mixture is the consistency of brownie batter, pour onto a plate and place in the refrigerator for at least one hour.

After the mixture has cooled, scoop six portions using an ice cream scoop and roll into thin logs. Place in the freezer while you make the dough.

Whisk egg, salt, melted butter, water, sugar, and yeast in a large bowl.

Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.

Once the dough is fully mixed, turn onto a floured surface and knead for 8-10 minutes. (If you don’t knead the dough well enough, the challah will not hold its shape when it is braided.)

Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to proof. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.

Once proofed, turn the dough onto a floured surface and cut into 6 equal portions. Take one portion of the dough, roll into a log and then flatten. Place the frozen filling in the middle and pinch the dough back together to form a log. Complete for two more of the portions. Before braiding, roll each strand in chocolate sprinkle. Braid as you would for a 3 strand challah.

Complete the process with the other three strands.

Let the loaves proof for another 30 minutes.

Preheat oven to 350 degrees. Bake the loaves for 25 minutes.

NOTES: Make sure these loaves are completely cooled before you eat them or the filling will burn your mouth!