Granola Crunch Coffeecake

I love everything breakfast and brunch, and this coffeecake is a great addition to the repertoire. In fact we had it yesterday afternoon with tea. I haven't made granola in a while so it was a great excuse to make a double batch, this time with dried blueberries. A wonderful recipe brought to you by the great folks at Red Star Yeast as you are heading into the 4th of July weekend. I hope you enjoyed your time yesterday BBQ-ing and watching the fireworks with family and friends.
This post is a part of my professional collaboration with Red Star Yeast. See the entire series in the links at the bottom.

Granola Crunch Coffeecake
adapted from Red Star Yeast recipe

3 cups flour* (I needed 3 3/4 cups flour)
4 1/2 teaspoons active dry yeast
1/2 cup granola (store bought or granola recipe here. I made it with dried blueberries this time)
1/3 cup Sugar (I used Sugar in the Raw)
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter
2 eggs

Topping
1/2 cup sugar
1/2 cup flour
1/2 cup sunflower seeds
1 teaspoon cinnamon (I used only 1/2 teaspoon)
1/4 butter, melted

In a large mixer bowl with a dough hook attachment, combine 1 1/2 cups flour, yeast, sugar, salt and granola, mix well. Heat up milk, water and butter in a small saucepan to 120-130F. Butter does not have to completely melt. Add to the flour mixture and beat on low for 2 minutes. Add the eggs and continue beating for 3 minutes longer. Scrape the sides of the mixer bowl with a rubber spatula throughout the process. Gradually add the remaining flour and beat for a few minutes on low speed until nicely incorporated and dough is smooth, moist and supple. Transfer to a heat resistant large glass or ceramic bowl, cover with saran wrap and let rise for approximately 45 minutes in a warm place. Mix all the topping ingredients. In a 13x9 pan spread the dough evenly with your fingers. Spread the topping on the dough evenly. With a back of a teaspoon press randomly into the dough to make some indentations. Cover with saran wrap and let rise in a warm place for 30 minutes. Preheat oven to 375F. Bake for 30-35 minutes. Oven temperatures vary so watch your coffeecake. It took me only 30 minutes.

Red Star Yeast series:
Cinnamon Buns
Yeast Pancakes
Multigrain Oatmeal Bread
Marbled Rye Bread
Dark Pumpernickel Rye Bread
JalapeƱo Cheddar Bread
Challah
Brioche
Date and Orange Tea Ring
Finnish Pulla
Banana Bread