I started with toasting up some walnuts in butter, vanilla, and Vietnamese cinnamon. From there, I whipped up a batch of porridge to mix in, and began rehydrating a handful of dried cherries. Once everything cooled I mixed all the ingredients together. I originally held back 30g of water, because I figured the yogurt would make this wetter then normal, but thought the better of it and added it back in. Mistake #1 I beat it for 2 minutes, then switched to the dough hook for 5.5 minutes on speed 2. The dough was a soppy mess, but it was developing nicely, so I figured I’d roll with it. While folding in the cherries and walnuts I incorporated another 20g of bread flour.