Granola Honey Braid

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1/4 cup butter, cubed
• 2 eggs, lightly beaten
• 1/4 cup honey
• 1 teaspoon salt
• 2 cups granola without raisins, crushed
• 3-3/4 to 4-1/4 cups all-purpose flour
• 1-1/2 cups granola without raisins, crushed
• 2/3 cup honey
• 1/3 cup plus 2 tablespoons butter, softened
• 3/4 cup confectioners' sugar
• 1/4 cup honey
• 2 tablespoons butter, softened
• 1 to 2 teaspoons milk, optional

1. In a large bowl, dissolve yeast in warm water. Add 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.
2. Punch dough down; turn onto a well-floured surface. Roll into an 18x12-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.
3. Place ropes seam side down on a well-greased
4. . Braid ropes together (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour.
5. Preheat oven to 350u0b0. Bake 25-30 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; frost warm braid. Cool before slicing.

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Taken from www.tasteofhome.com/recipes/granola-honey-braid/ (may not work)