1. Pour the warm milk into a bowl and add the yeast: let sit for 15 minutes.
  2. In another bowl, mix the flour, the salt and the cinnamon, then make a well in the centre.
  3. Add the milk-yeast mixture, the syrup, and the eggs and mix well with a wooden spoon.
  4. Add the butter and continue to mix until you have a smooth, sticky dough.
  5. Place the dough in an oiled bowl and cover with plastic wrap before refrigerating overnight.
  6. The next day, it should have doubled in volume.
  7. Melt the chocolate and the butter together in a double boiler or in the microwave.
  8. Add the rest of the ingredients, except the granola, and mix until smooth
  9. Let cool. Meanwhile, roll the babka dough out on a floured surface, shaping it into a rectangle of 8 inches by 20 inches.
  10. Spread the chocolate on top of the dough and scatter Grand Granola Euphoric on top.
  11. Tightly roll up the dough lengthwise, then cut the roll in half lengthwise.
  12. Take the two halves and braid them together.
  13. Line a loaf pan with parchment paper, place the braided dough inside, and cover with a damp cloth.
  14. Let rise for one hour or until doubled in size.
  15. Prior to baking, brush the surface with an egg beaten with a tablespoon of water.
  16. Bake for 30 minutes at 350F.
  17. Make sure to let the babka cool before cutting it!!!
  18. Note: The dough will be easier to handle if you prepare it in advance and refrigerate it overnight.