Chocolate Chip Challah

• 1 tablespoon sugar
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/3 cup canola oil
• 1/3 cup honey
• 3 eggs
• 3 egg yolks
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3-1/2 to 4-1/4 cups all-purpose flour
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup heavy whipping cream
• 3/4 teaspoon sugar

1. In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla; mix well.
2. Add 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).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; knead in chocolate chips. Divide dough in half; divide each half into three portions. Shape each piece into an 12-in. rope.
5. Place three ropes on a greased
6. and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
7. Combine cream and sugar. Brush some of the mixture over braids. Bake at 350u0b0 for 20-25 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. Cool.

sugar, active dry yeast, warm water, canola oil, honey, eggs, egg yolks, salt, vanilla, flour, chocolate chips, heavy whipping cream, sugar

Taken from www.tasteofhome.com/recipes/chocolate-chip-challah/ (may not work)