I just wrote this thing about a delicious new miracle that recently came into our world. Here it is at The Forward:
Get that stale hamantaschen flavor out of your mouth. Get some delectable risen dessert carbs in before Passover arrives. Just get yourself over to the Chelsea location of Dough and pick up Mexican Jewish pastry savant Fany Gerson’s latest creation: the doughka. Half doughnut and half babka, as the name suggests, Gerson’s latest confectionary creation made its debut last month.
Each doughka looks just like a babka, albeit on the smaller side. But unlike the perennially stale, ever-dense texture of that store-bought babka that got left at your house after Shabbos dinner last week (you know the one: half-eaten by the time your guests left; begrudgingly toasted back to life for breakfast the following morning), Gerson’s doughka begins with a base of the unbelievably light yeast dough from which Dough’s doughnuts are made.
The doughka comes in three flavors — “for now,” Gerson says: Mexican chocolate, lemon and olive oil and sticky banana. And they are available only at Dough’s Manhattan location — and only on Fridays, Saturdays and Sundays beginning at noon.
The author of two cookbooks on Mexican sweets (“My Sweet Mexico” and “Paletas”), Gerson busily oversees two locations of Dough (the other is in Brooklyn) as well as La Newyorkina, her Mexican ice business. In the middle of all that, Gerson recently took some time to talk with me (over a doughka, of course) about the creation of the doughka, new flavors she’s working with and the role of women in the kitchen.
You can read the rest of it over here at The Jew & The Carrot, The Forward‘s food blog.
And seriously, do yourself a favor and go eat one of these things.