Chocolate Chai Tea and Raisin-Bourbon Challah

Winner: Best Raisin Bread

The Great California Raisin Baking Contest 2020

Created by Jennifer McConnell

A Chai tea scented, raisin studded egg bread with a dark chocolate and raisin-bourbon marmalade swirl.

Chocolate Chai Tea and Raisin-Bourbon Challah

  • Yield1 loaf
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    Ingredients

    Bread

    • 480g All Purpose Flour
    • 225g Unsalted Butter
    • 5g Salt
    • 18g Dry Yeast
    • 115g Honey
    • 100g Plain Yogurt
    • 2 Eggs
    • 1 Bag Chai Tea
    • 150g California Raisins
    • 125g Dark Chocolate Callets*
    • 60ml Milk

    Raisin-Bourbon Filling

    • 200g Thin Cut Seville Oranges (Hartley’s) If Seville oranges are not available, use a jar of bitter marmalade, and omit 400g sugar.
    • 150g California Raisins
    • 400g Sugar
    • 500ml Water
    • 100ml Bourbon or Rye Whiskey

    Chocolate Filling

    • 90g Sugar
    • 110g Cocoa Powder
    • 125ml Milk

    Glaze - White Chocolate Ganache

    • 500g White Chocolate Callets*
    • 125ml 35% Cream
    • *If callets are not available, substitute a coarsely chopped chocolate bar at the same weight

    Procedure

    Bread

    1
    • Heat butter until melted, add milk and stir until combined.
    • Add contents of tea bag.
    • Whisk in yeast and honey then beat in eggs and yogurt.
    • Combine flour and salt, add yeast mixture and stir until a soft dough forms.
    • Add raisins and chocolate callets.
    • Knead until smooth. Cover and let proof for 30 minutes.
    • Punch dough down then let relax 10 minutes.
    • Divide into 2 portions then roll each half into a 9″ x 11″ rectangle.
    • Spread raisin-bourbon filling over one rectangle then repeat with chocolate filling.
    • Roll each piece of dough into a cylinder 1″ in diameter. Cut each roll in half vertically.
    • Grease one 8″ cake tin.
    • Cut one of the raisin-filled and one of the chocolate-filled rolls horizontally in half.
    • Twist each half into a spiral. Braid the twisted rolls together. Twist the braid into a circle then place in prepared pan.
    • Repeat with remaining dough. Let proof for 30 minutes.
    • Bake at 325F for approximately 30 minutes.
    • When cool, drizzle with warm white chocolate ganache.

    Raisin-Bourbon Filling

    2
    • Over medium heat, bring oranges, sugar, raisins and water to a simmer.
    • Simmer for 30 minutes stirring occasionally.
    • Add bourbon then let cool.

    Chocolate Filling

    3
    • Combine sugar, cocoa and milk in a small bowl until smooth.

    Glaze - White Chocolate Ganache

    4
    • Heat 35% cream until scalding.
    • Pour over white chocolate.
    • Let rest 5 minutes then whisk until smooth.