Step 1

In a stand mixer's bowl mix water, yeast and sugar.

Step 2

Add the egg. Add the flour to the mixer bowl and don't stir. Pour the olive oil on top.

Step 3

Set the mixer on lowest speed and start mixing for 4 min until we get an homogenous dough.

Step 4

Add the salt.

Step 5

Keep kneading for 8 min. Total kneading of the dough should be 12 min.

Step 6

Round the dough and divide it in half. Half of the dough- round and place in a bowl covered with a towel, the other half- put back in the mixer.

Step 7

Add the cocoa powder and knead until the dough has completely turned brown.

Step 8

Round the dough and divide it in half. Half of the dough- round and place in a bowl covered with a towel, the other half- put back in the mixer.

Step 9

Add the charcoal powder and knead until the dough has completely turned black.

Step 10

Round and place in a bowl covered with a towel.

Step 11

Now we have 3 balls of dough resting until doubled in size.

Step 12

Deflate the doughs and divide to 7-8 pieces each one of them.

Step 13

Roll the brown dough balls into a long sausage shape.

Step 14

Using a rolling pin- open the black dough balls to a rectangle shape, the length of the brown "sausage" shaped ones.

Step 15

Place the brown dough on the black sheet and cover the brown roll completely.

Step 16

Repeat with the white dough balls, covering the black rolls with them.

Step 17

Oil a baking pan and organize all the rolls you got in it. You can also cut each roll in half and put the pieces like that. Let them rest until the whole dough has doubled in size.

Step 18

Preheat the oven to 365F or 185C.

Step 19

Brush the dough with egg wash and bake for 25-30 min. If the top of the challah gets brown to fast, cover the top with an aluminium foil.

Step 20

Cool the challah on a rack.

Step 21

YASSS!