If you’re looking to keep the dough parve, substitute 1 cup water for the milk and substitute 1/2 cup vegetable oil for the butter. While I swear by the slice-and-twist method I use in my recipe, this is not the only way you can twist up your babka. The first variation I learned from Jared Plaxe, a former classmate who was working at Sadelle’s in NYC, baking up babka on the daily under Melissa Weller’s incredible bread program. After you roll each piece of dough into a log, instead of slicing it lengthwise, slice it crosswise for two equal-size rolls. Use your hands to gently stretch each slightly, then twist the two together and place in the prepared pan. Then, of course, there is the method preferred by the equally iconic and Jewish Melissa, Melissa Clark. I absolutely adore her double twist, where you slice lengthwise and twist like I do, but then bring the two ends of the twist together to fold and then twist them again!