Babka:the best Parisian addresses where to taste this brioche to die for

Like almost all areas, the world of food is also conducive to trends. So when the babka arrived en masse on our Instagram feed , impossible to resist the irrepressible urge to follow the movement and taste this brioche of Polish origin, whose meaning is none other than "grandmother" . And that's nothing new, when it comes to grandma's cooking, you can't help but love it. Traditionally, the babka is braided and garnished with almonds and candied fruit and is eaten at Christmas meals . Today, the babka has been revisited by our favorite pastry chefs, for our greatest pleasure. Chocolate, chocolate-hazelnut, halva, pistachio, lemon or even in a brioche version like at Salatim . To delight you, here is a list of our Parisian addresses favorites to taste an excellent babka.

The babka recipe

If you have a craving for babka but are very lazy to move from home, you can perfectly make your babka yourself. Well, we don't promise you success on the first try, but the taste will definitely be there. Here is the recipe :

You will need 250g of T45 flour, 12g of baker's yeast, 50g of sugar, 50g of whole milk, 80g of softened butter, 1 whole egg and 4g of fine salt. For the filling, it is according to your taste . So if you decide to make it in chocolate, you can use 180g of chocolate.

1 / Prepare the dough

• Dilute the yeast in lukewarm milk and wait 10 minutes
• Mix the salt, sugar and flour by hand or in the bowl of a mixer
• Add the egg
• Add the milk with the yeast
• Knead at medium speed for 10 minutes
• Add the butter cut into cubes
• Keep kneading until the dough pulls away from the walls

2/ Roll the dough into a ball

• Place the dough in a bowl and cover with a kitchen towel
• Leave to stand for 2 hours or overnight in a cool place

3 / Realization

• Roll out the dough into a rectangle the length of your mold and 3 times its width.
• Cover with spread previously warmed in a bain-marie to make it softer and easier to spread.
• Roll the dough on itself, widthwise
• Cut this long roll of dough in half lengthwise
• Braid (interlace) the two pieces together, cut side (chocolate visible) up
• Line your mold (perfect cake mold) with parchment paper and grease it with oil or butter (if necessary)
• Lay the plaited dough, sprinkle with hazelnuts and leave to rest for 1 hour under a tea towel
• Preheat your oven to 180°
• Put your dish in the oven and cook for 25 to 30 minutes
• Remove from the oven and wait 5 minutes before unmolding the Babka

*recipe view on Lucky Miam