Coffee & Walnut Bread

This recipe yields ten buns.
Ingredients:
600g all purpose flour
3 tbsp honey
80ml lukewarm water
15g active dry yeast
150g toasted walnut
1 tsp salt
3 tbsp oil
1 egg
1 tbsp sugar
145 ml strong coffee plus 1 tbsp instant refined coffee
For egg wash mixture:
1 egg
1 tbsp brown sugar
½ tsp water
Preparation:

1. Just before making the dough. Dissolve yeast in 80ml lukewarm water in the bowl, let stand 5 minutes. In a mortar and pestle, crush the roasted walnuts into crumbs but not to crush the walnuts. Just a nice mixture of textures, from almost whole nuts down to some more finely ground bits.

2. Place 500g flour, salt, instant coffee powder and sugar attach bowl and dough hook to mixer and mix for about 1 minute. Stir honey in oil, add yeast mixture, fresh ground coffee, honey mixture and egg and mix the ingredients at medium speed 10 minutes or until smooth and elastic.

3. Adding remaining 100g flour to prevent dough from sticking to sides of bowl. Add walnuts, mix at medium speed just until combined.

4. Lift the hook up, remove any dough caught on it, then take the dough out of the bowl. Place to a lightly floured surface and knead until smooth, adding more flour if needed.

5. Place dough in a large bowl coated with non stick spray. Cover dough with plastic wrap and clean cloth, let rest 1 hour or until doubled in size.

6. Punch dough down, divide in half. Divide each half into 4 portion to make 10 buns. Then dust surface with flour and place the dough on top. Working with 1 portion at a time fold each bun into itself and then rolling it into a ball. 

7. Preheat the oven to 190ºC. Combine egg, sugar and water and whisk.

8. After 30 minutes, when the buns have doubled in size uncover them. Brush the buns all over with the egg wash.

9. Place them in the oven and bake for about 25-30 minutes or until deep golden brown. Remove from pan, cool on wire rack for a few minutes and serve them hot or cold with jam or butter.