hehe well im no expert, but when making babka the dough has a good amount of yeast, and its important you really let it rise up both before you fill it and also before you put it in the oven. I like using alot of fruit, so i have made a cinammon-sugar apple filling,i prefer tarter apples like granny smith or Jonathan if you can find them to balance out the sugar of the filling. after your dough rises roll it out to a decent width so that youll be able to twist it later, then spread out your filling, roll up the dough, seal it with some egg wash, and twist it a couple times to put in your loaf pan. Then just let it rise again for an hour or two, egg wash the top, and bake it for about 30 minutes on 350. Some people make a sauce to go over it sometimes with liquor or different sweet sauces, but im not a big fan of anything too sweet so i just dust it with a little icing sugar. If you want a recipe for the dough id have to look it up at work though hehe... feel free to ask anything if you are gonna try to make it, im no professional though so ill be as helpful as possible hehe
