Not long ago I baked my first babka. I used the following recipe from Arthur Schwartz's Jewish Home Cooking. I followed the directions as printed, although I shaped the babkas differently from the description given. However, the results weren't stellar. They were a bit dry and "breadier" than I had expected. I had hoped for more filling and thinner dough. It was very thin and tender when I rolled it out. Photos are below. I'd appreciate any observations and suggestions! Thanks in advance, Mezzaluna Here's the recipe: Makes 2 loaves Dough: 3 cups all-purpose flour Pinch of salt A generous 3/4 cup sugar 1 cup (2 sticks) butter, cut into tablespoon-size pieces 1/2 cup whole milk 1 package (about 2-1/4 teaspoons) active dry yeast Note: I used quick-rising yeast 3 eggs, separated 1 teaspoon ground cinnamon, plus more for sprinkling (optional) Filling 2 cups (12 ounces) semisweet chocolate chips 1 cup walnuts (optional) To make the dough, in the bowl of food processor fitted with the metal blade, combine the flour, salt, and 3 heaping tablespoons of the sugar. Pulse to blend. Add the pieces of butter to the flour mixture and pulse until crumbly. In a small saucepan, heat the milk over low heat until warm, not hot, to the touch (no more than 110F). Stir in 1 level tablespoon of the sugar and the yeast. Allow to stand for 7 minutes, until bubbly and risen. Add the egg yolks and yeast mixture to the flour mixture. Pulse several times, scraping down the bowl once or twice, until a ball is formed. Remove the dough and place it in a large bowl. Cover with a clean towel and refrigerate overnight. Grease two 8-1/2 by 4-1/2 inch loaf pans. Flour a work surface and a rolling pin. To assemble the babkas, in a stand mixer fitted with the whisk, beat the egg whites until soft peaks form. One tablespoon at a time, add the remaining 1/2 cup sugar, then the 1 teaspoon cinnamon. Beat until the whites form firm peaks. Divide the dough in half. Keep one half refrigerated while working with the other. For each half, knead the dough a few dimes. Roll out on a floured surface to an approximately 22- by 18-inch rectangle. It will be thin. Spread the rectangle of dough with half of the beaten egg whites to within 1 inch of the edges. Sprinkle evenly with half the chocolate, half the walnuts, and lightly with more cinnamon. Turn in about 1 inch of the short edges of the dough rectangle, then carefully roll up jelly-roll style. If the dough is sticking slightly, use a bench scraper (pastry scraper) to ease it off the work surface. Cut each roll into 8 sections. For each babka, place 8 cut sections in 1 loaf pan, cut sides up and down, packing them so the uncut sides touch. Cover each pan with a clean towel and let rise at room temperature for about 2 hours. The dough should come up higher than the sides of the pans. Position an oven rack in the center of the oven. Preheat the oven to 350F. Bake the loaves for 35-40 minutes, until light brown. Cool the babkas in the pans for about 5 minutes, then invert them onto serving plates. Serve top side up or bottom side up, whichever looks better to you. Slice with a serrated blade, or break apart into natural segments.