LOVE this babka, though I made a couple small tweaks. I usually make a babka recipe that requires the dough to be left to rest overnight, so I was pumped to see this recipe did not. I added the zest of one lemon to the bread machine as well; after twisting it all up and baking, I made a small amount of sugar syrup (sugar and water, 1:1 ratio, heated up), poked little holes in the babka, and poured the syrup overtop (akin to the recipe we usually make) immediately upon taking it out of the oven. Additionally, we don't eat eggs, so I was able to successfully substitute 2 tbsp cornstarch + 3 tbsp water (mixed into a slurry) in the bread machine, per a quick Google search that said that could substitute for an egg in enriched dough.
