Breakfast Brioche

• 2 3/4 cups flour
• 130 milk mg of warm
• 1 egg
• 3 1/2 tablespoons butter cut into pieces
• 2 3/8 tablespoons sugar
• 1 cup coffee powdered yeast
• 1 cup salt teaspoon
• 2 1/8 tablespoons butter melted
• 4 tablespoons muscovado sugar
• 3/4 cup chopped walnuts coarsely
• 3 cups soup caster sugar, mixed with 3 Tablespoons water

1. If you have a breadmaker, first put the liquid ingredients in the bread pan, then add the dry ingredients, and run the "dough cycle" program.
2. If you don't have a bread machine, mix the sugar in a bowl with the flour and the salt. Make a hole at the center and pour in the milk, egg and yeast. First, knead with your fingertips to incorporate all the ingredients, and then knead the dough for a few minutes. The dough is difficult to work with at first. Add the softerned pieces of butter gradually and knead for about 10 minutes.
3. Let the dough rest, covered with a towel for 1 hour in a warm, draft-free place.
4. Roll out the dough into a rectangle and baste this rectangle with the mixture of melted butter-muscovado sugar.
5. Sprinkle evenly with chopped nuts then roll the dough into a log.
6. Cut this coil in half lengthwise and twist the two strands together, while trying to keep the nuts face up.
7. Form a ring with this twist and let the dough rise for another 30 minutes.
8. Preheat oven at 425 degrees Fahrenheit after 15 minutes.
9. Bake for about 20 to 30 minutes.
10. When the brioche is cooked and while it is still hot, brush it with the melted sugar.

flour, milk, egg, butter, sugar, coffee powdered yeast, salt, butter, muscovado sugar, walnuts, sugar

Taken from www.yummly.com/recipe/Breakfast-Brioche-898488 (may not work)