Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 1 cup warm milk (110 to 115 )

  4. 1/4 cup butter, cubed

  5. 2 eggs, lightly beaten

  6. 1 teaspoon salt

  7. 2 cups granola without raisins, crushed

  8. 3-3/4 to 4-1/4 cups all-purpose flour FILLING:

  9. 1-1/2 cups granola without raisins, crushed

  10. 2/3 cup honey

  11. 1/3 cup plus 2 tablespoons butter, softened GLAZE:

  12. 3/4 cup confectioners' sugar

  13. 1/4 cup honey

  14. 2 tablespoons butter, softened

  15. 1 to 2 teaspoons milk, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, honey and salt; mix well. Add granola and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a well-floured surface. Roll into an 18-in. x 12-in. rectangle. Combine filling ingredients; spread over dough. Cut lengthwise into three strips. Roll up each strip jelly-roll style, beginning at a long side; pinch edges and ends to seal well. Place ropes seam side down on a well-greased baking sheet. Braid ropes together (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; frost warm braid. Cool before slicing. Yield: 1 loaf (24 slices).


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