I made my first babka last night, and I was very excited about it. I did my mise en place of all the ingredients and got them to room temperature, in accordance with the recipe. I got out my KitchenAid and put on the dough hook. I followed the recipe to the "t," let everything rise, punched it down, and formed my loaves. But there is still something that I must be missing that only experience can teach you. The finished product is very tasty, but I feel like it was a little too crumbly, which might mean I needed to knead it a bit longer.