At Abraço, this Ricotta Babka comes pretty darn close to my dream breakfast bread. It hits at just the right balance of sweet and savory (like their olive oil cake!) and the buttery golden top is just the slightest bit crisp and delicate. If you have a knife handy, slice the miniature loaf in half and marvel at all the layers, the spun circles with plush ricotta folded into the very heart of the babka. You won't mistake the orange blossom element for anything else. Here it's bold and present in every bite, clean and softened with sugar, yeast, and all sorts of goodness. It's a comforting sort of breakfast bread, best with espresso.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.