Sorry to hear you’re not feeling well. Hope you get better soon.
I’ve also been watching the Apron videos on YouTube. It seems like she uses pretty much the same recipe for all the enriched breads - similar to a brioche dough - just different methods of forming them. I have made babka now several times and the fam loves it. I watched the bagel one just last night and plan to try her version as it only makes six. I think they have started listing the ingredients in cups/tablespoon/teaspoon form rather than just metrics, though I probably should learn both.
I’ve been lazy about learning metrics.
(The Internet has been my friend :-)
But I do like the idea of weighing things for baking, instead of measuring; I just haven’t done much baking in recent years.