What Do You Get When You Cross a Doughnut with a Babka? A Doughka!

New York pastry chef Fany Gerson has just brought the world the “doughka,” a cross between a doughnut and a babka.
La Newyorkina

The best food mash-ups are the kind that make you think, "Wait, that wasn’t already a thing?" Because it seems like they should have been there all your life.

Into that category one might place the “doughka,” a doughnut/babka hybrid recently  whipped up by Fany Gerson, chef and owner of La Newyorkina, an artisanal Mexican icy-treat-and-sweeterie, and Dough, a handmade-doughnut destination, both in New York City.

Gerson, calling on her own Mexican and Jewish heritage, has filled a need we never knew we had with three varieties of doughka: Mexican chocolate (bittersweet chocolate filling, Mexican cinnamon-sugar and chocolate dusting), lemon and olive oil (candied lemon, lemon sugar, olive oil, a dash of salt), and — steady your weak knees! — sticky banana-pecan (more of a sticky bun crossed with a babka, really).

The doughkas, which just went on sale for $10 (Fridays, Saturdays and Sundays only, and in limited quantity) at Dough’s location in New York’s Flatiron District, are part of Gerson’s effort to use doughnut dough in whimsical new ways. A doughnut-and-churros mash-up and sweet and savory doughnut-dough pizzettas are also in the works, Gerson told Grub Street, adding, "I want to have a little fun!"

And the rest of us would like to have a little doughka.

Photo courtesy of Fany Gerson

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