Well, that's usually a good test to see if yeast dough is thoroughly kneaded, Paola. But no, you don't have to reach that point, especially if the dough will rise for quite awhile; because it'll continue to develop its structure as it rises. In the case of this babka, I wouldn't do the windowpane test; with the sugar, milk, eggs, and butter, you're much less likely to be able to reach that point, and this rich bread, with its close texture/relatively low rise, doesn't require that much kneading; just knead as directed, and you should be fine. Good luck — PJH

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