Section 1

Walnut Raisin Surprise

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Walnut Raisin Surprise uses an overnight preferment. The All Purpose flour helps produce tender dough. The surprise is Cinnamon syrup, used in layers and poured over the dough.

Preferment: mix together the night before:

With a sturdy spoon, mix together in a medium sized container:

v 1 Cup Active Sourdough Starter� - 9 oz at 166% hydration

v 1 cup water � 8 oz

v 2 cups All Purpose flour � 8.8 oz

Preferment��	Volume	Standard	Metric	Bakers %
Sourdough Starter 166% hydration	1 cup	9 oz	255 g	73.9 %
Water	1 cup	8 oz	266 g	65.7 %
All Purpose Flour	2 cups	8.8 oz	249 g	72.2 %
Total Weight	1 lb 9.8 oz	1 lb 9.8 oz	731 g	211.8%
Hydration				111.8%

Lightly cover the container and let it set at room temperature overnight. This preferment dough equals 1 lb 9.8 oz at 111.8% hydration.

Next morning before finishing the final dough, make up the Cinnamon syrup so it can cool:

Cinnamon Syrup:

To prepare syrup, add all of the following ingredients to a medium sized saucepan and just bring to a boil, remove pan and cool syrup until just warm.

v 1.5 cups brown sugar � 10.6

v 6 Tablespoons butter � 3 oz

v 1 Tablespoon Vanilla extract - .5 oz

v 1/3 cup evaporated milk or cream -� 2.6 oz

v 4 teaspoons Cinnamon - .3 oz

Finish the dough:

� Now pour the preferment into your mixing bowl and add:

v 4 oz evaporated milk or � and � milk � 4 oz

v � cup melted, cooled butter � 2 oz

v 2� beaten large eggs � 3.5 oz

v 2 Tablespoon Vanilla extract - 1 oz

v 1/3 cup sugar � 2.4 oz

v � teaspoon Cinnamon - .04 oz

v 2.5 teaspoons salt � .5 oz

v 3 � �cups All Purpose flour � 14.6 oz

Ingredient	Volume�� 2 Rolls	Standard�� 2 Rolls	Metric�� 2 Rolls	Bakers %
Preferment	All	All	All	96.3 %
Canned or � & � milk	�� cup	4 oz	113 g	14.9 %
Sugar	1/3 cup	2.4 oz	68 g	9.0 %
Vanilla Extract	2 TBSP	1 oz	28 g	3.7 %
Melted Butter	� cup	2 oz	56 g	7.5 %
Large Eggs	2	3.5 oz	99 g	13.1 %
All Purpose Flour	3 �� cups	14.6 oz	413 g	54.5 %
Cinnamon	� teasp
Salt (add after autolyse)	2 � teasp	.5 oz	14 g	1.9 %
Total Dough Weight	3 lb 5.8 oz	3 lb 5.8 oz	1525 g	200.9 %
Total Flour Weight	1 lb 10.8 oz	1 lb 10.8 oz	759 g	100.0 %
Total Water Weight (hydration)	1 lb 1.8 oz	1 lb 1.8 oz	505 g	66.5%

Mix all ingredients together on low speed just until mixed together. Let rest for 5 minutes.

Add some of the raisins and walnuts to the dough now stirring in:

v � cup coarsely chopped walnuts

v � cup raisins

Also, when layering the dough into the pan with the Cinnamon syrup add another.

v � cup coarsely chopped walnuts

v � cup raisins

In a large well greased 17 cup bundt pan, cover the bottom of the pan with some of the cinnamon syrup, about � cup, and then sprinkle raisins and walnuts over the syrup. Next layer about half of the dough over the raisin/walnut/syrup mixture. Then add more syrup, raisins and walnuts on top of the dough layer. Add remaining dough mixture, keeping some raisins/walnuts/and syrup to add over the top layer of dough. Make about two layers of dough with layers of Cinnamon syrup/raisins/walnuts/layered in between. Pour the rest of the Cinnamon syrup/raisins/walnuts over the top. Take a butter knife and poke the batter around somewhat to mix the layers up somewhat, but not too much.

Allow the mixture to proof around 3 � 4 hours or until it is about 7/8 up the sides of the pan. Then bake in a preheated oven at 400 degrees for one hour, covering the pan with aluminum foil about half way through the bake, so it doesn�t get too dark. Test the inner temperature to make sure it is around 200 degrees F, before removing from oven. Right away, turn out bread on platter, so it doesn�t get stuck in the pan while cooling. Eat while still warm, with pats of butter.