February 29, 2012 § Leave a comment
I really cannot believe I had yet to try the breakfasts at Eli’s Bread before this week. This babka “muffin” just made my life so much sweeter:
The bread could not have been more fresh, its interior impeccably airy and light while the outer edges held a necessary crunch. Like the best, most indulgent cinnamon toast rolled up and dusted with powdered sugar, each bite revealed tiny layers of babka held together by a pervasive cinnamon-raisin swirl.
There’s a reason (and in this case, a perfectly plump and flavorful raisin) for Zabar’s impeccable reputation. Eli, please make me breakfast anytime.