Best Places in Paris for Babka: Top Spots to Enjoy This Iconic Polish Brioche

Food trends sweep through Instagram like wildfire, and babka is no exception. This irresistible Polish brioche, whose name means "grandmother," has captured hearts with its rich flavors and braided beauty. Traditionally studded with almonds and candied fruit for Christmas feasts, today's versions from Paris's top pastry chefs elevate it further—think chocolate, hazelnut, halva, pistachio, lemon, or even a fluffy brioche style at Salatim. As avid explorers of Paris's culinary scene, we've curated our favorite addresses to savor exceptional babka.

The Babka Recipe

Prefer to bake at home? Whip up your own babka with this reliable recipe. It may take practice for perfect braiding, but the homemade taste is unbeatable.

Ingredients for dough: 250g T45 flour, 12g baker's yeast, 50g sugar, 50g whole milk, 80g softened butter, 1 whole egg, 4g fine salt. Filling: Customize to taste—for chocolate, use 180g.

1. Prepare the dough

• Dilute yeast in lukewarm milk; wait 10 minutes.
• Mix salt, sugar, and flour by hand or in a mixer bowl.
• Add egg.
• Incorporate milk-yeast mixture.
• Knead at medium speed for 10 minutes.
• Add cubed butter.
• Knead until dough pulls from bowl sides.

2. Rest the dough

• Shape into a ball, place in a covered bowl.
• Let rise 2 hours or overnight in fridge.

3. Assemble and bake

• Roll dough into a rectangle (mold length by 3x width).
• Spread softened filling (warmed in bain-marie for ease).
• Roll lengthwise into a log.
• Halve lengthwise.
• Braid halves, filling side up.
• Line and grease mold (e.g., perfect cake pan).
• Place braid in mold, sprinkle hazelnuts, cover, rest 1 hour.
• Preheat oven to 180°C.
• Bake 25-30 minutes.
• Cool 5 minutes before unmolding.

*Adapted from Lucky Miam