Last week, I visited my friend Holly — yes, Holly of challah lore — for coffee, conversation, and of course, a little snack, a slice of babka from a loaf she had made the previous day. Upon serving it to me, she, as if she were any of the women in my family, instantly began critiquing it.
It’s very lovely, she acknowledged, but noted it was kind of fussy to make, so much work for what it was. I, content as ever, tucked in but was happy to hear I was in good company. The dough was denser than she had hoped, and she wondered if she could just use her challah dough recipe as a base, spread it with a chocolate filling or Nutella, and shape it like babka.