Coffee Bread with Nuts Recipe

Name: Coffee Bread with Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams All purpose flour; 2 grams Dry yeast; 12 grams Soft light brown sugar; 20 grams Coconut milk powder; 15 grams Finely grated coconuts; 6 grams Instant coffee; 3 grams Salt; 1 approx. 125 ml Low Fat Milk; 5 grams Butter; 60 grams Nuts (whatever you prefer)

Servings: persons

1
I used roasted macadamia nuts and pecan nuts.
2
It's also good with almonds or walnuts - use any kind you prefer.
3
Add all powdered ingredients and the salt in a bowl (separate salt and yeast) and prepare to knead.
4
Microwave to warm the light cream.
5
Pour the milk over the yeast and start kneading.
6
Add butter and nuts and finish kneading.
7
Gather to form a round ball.
8
Cover with a damp cloth and plastic wrap for the first rising.
9
The dough should rise to about twice its initial size.
10
After the dough has risen, punch the air out and divide into equal portions.
11
Form into nice balls and cover with a damp cloth.
12
Let them sit for 15 minutes.
13
Punch the air out again.
14
Fold chocolate or caramel inside if you'd like.
15
Cover with damp cloth and plastic and leave to proof.
16
Preheat oven at 210C/410F.
17
Lower to 200C/390F and bake for 13 minutes to finish.
18
Here's a variation with anko.
19
Coffee pairs well with anko.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams All purpose flour, 2 grams Dry yeast, 12 grams Soft light brown sugar, 20 grams Coconut milk powder, and more.

Yes, Coffee Bread with Nuts falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee Bread with Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions