This babka bread is made with olive oil and a sweet/tart filling of white chocolate, saffron and goji berries.
Add the rest of the milk, 2 1/2 eggs (break the third egg into a glass, beat it and pour half of it into the bowl), and the rest of the ingredients. Using the dough attachment knead for 15 minutes.
Let the dough rest in a warm place until doubled in volume (2-4 hours depending on the temperature mostly).
At this step you can make the babka or refrigerate overnight for the best texture and flavor.
Spread the filling onto the rectangles, roll into logs and cut them lengthwise.
Form braids and place them inside the tins.
Cover with a clean towel and put them in a warm place until double in volume (it may take from half an hour to 2 hours)
Bake for 30-40 minutes or until a toothpick inserted at the center comes out clean.
Let them cool for 10 minutes and invert onto a rack to cool completely. Eat!
After the first rise, the dough can be stored in the freezer for one month or even longer. Just thaw it overnight in the refrigerator, form the breads and continue normally.