Seems every couple of years there’s a new “it” pastry in New York City, from the humble cupcake of the early 2000s, to the cronut frenzy of 2013. (Remember when those babies were selling on the black market for $100 a pop?) Well, good news, Jews and gentiles: it looks like 2015 is shaping up to be the year of the “doughka,” which is exactly what it sounds like, A BABKA MADE FROM DONUT DOUGH. (Cue singing angles and all caps.)
I know, I know—the concept is so mind-blowingly delicious you’re wondering, “Why didn’t I think of that?” But, alas, you didn’t. Fany Gerson—the Mexican-Jewish dessert genius behind Dough and La Newyorkina—did, so she gets all the glory and gelt and long lines of disgruntled tourists!
There are three flavors available at Dough’s Flatiron outpost right now, quoth Grubstreet: “Mexican chocolate, filled with a bittersweet-chocolate spread, and dusted with Mexican cinnamon-sugar and Mexican chocolate; Lemon & Olive Oil, studded with candied lemon, rolled in lemon sugar, and brushed with olive oil and a touch of salt; and Sticky Banana, which is a sticky-bun-meets-babka situation stuffed with cinnamon, toasted pecans, and a sticky frosting.”
But if you’re not in New York City—or if you’re partial to a more traditional babka—here are seven of our favorite recipes that you can try at home right now:
- Smitten Kitchen’s Better Chocolate Babka (these pictures are just to die)
- The Nosher’s Nutella Babka
- Lazy but delicious: Babka Bread Pudding (with store-bought babka)
- The Babkallah, Bon Appetit’s Challah-Babka hybrid
- Nothing traditional about this Pecan Pie-flavored babka, but it sounds amaaaay-zing
- And this is literally a Babka pie. My God. Yes.
- Last but not least, our very own recipe for chocolate and cinnamon babka cupcakes. That’s, like, 17 food trends in one bite.
Let the babka revival begin!