Granola babka with brown sugar and walnut butter
 
Prep time
Cook time
Total time
 
It's easiest to prep this recipe the night before you want to eat the babka. It's a great breakfast treat for the holidays!
Author:
Serves: 1 loaf
Ingredients
  • ½ package dry active yeast (just over 1 tsp. or about 4 grams)
  • ½ cup warm water
  • 1 tbsp. brown sugar
  • 2 cups all-purpose flour
  • ½ tsp. fine salt
  • 2 tbsp. oil (neutral-flavoured)
  • ⅓ cup walnut butter (or other nut butter of your choice)
  • ⅓ cup brown sugar
  • ½ cup banana molasses Oatbox granola
Instructions
  1. Bloom the yeast with ¼ cup of warm water and 1 tbsp. of brown sugar.
  2. Once it has activated, add in the remaining ¼ cup of water, flour, salt, and oil.
  3. Mix in a stand mixer with a dough hook attachment or by hand, kneading until the dough is smooth and elastic, about 5-10 minutes depending on what method you use.
  4. Let the dough rest for about 15-20 minutes.
  5. Roll it out into a rectangle about ¼ inch thick.
  6. Smear the walnut butter evenly over the rolled dough and sprinkle on layers of both brown sugar and granola.
  7. Roll the dough up tightly into a log, as if you were making cinnamon buns.
  8. Slice the roll longitudinally right down the middle, dividing it into two even halves.
  9. Twist these halves together, forming a spiralled loaf.
  10. Place the babka into a well-oiled loaf pan, cover, and rest it in the fridge overnight. Alternately, if you want to move ahead with baking it right away, leave it at room temperature and let it rise until doubled.
  11. Once the loaf has risen (whether that was in the fridge overnight or at room temperature for about an hour) bake at 350F for about 30 minutes. It should be golden and slightly crusty.
  12. Cool slightly and enjoy. Fresh bread is always best eaten warm!
Recipe by Because I Like Chocolate at http://www.becauseilikechocolate.com/2016/12/granola-babka-brown-sugar-walnut-butter.html