I used roasted macadamia nuts and pecan nuts. It's also good with almonds or walnuts - use any kind you prefer.
Add all powdered ingredients and the salt in a bowl (separate salt and yeast) and prepare to knead. Microwave to warm the light cream. Pour the milk over the yeast and start kneading.
Add butter and nuts and finish kneading. Gather to form a round ball. Cover with a damp cloth and plastic wrap for the first rising. The dough should rise to about twice its initial size.
After the dough has risen, punch the air out and divide into equal portions. Form into nice balls and cover with a damp cloth. Let them sit for 15 minutes.
Punch the air out again. Fold chocolate or caramel inside if you'd like. Cover with damp cloth and plastic and leave to proof.
Preheat oven at 210°C/410°F. Lower to 200°C/390°F and bake for 13 minutes to finish.
Here's a variation with anko. Coffee pairs well with anko.
Story Behind this Recipe
I was craving coffee bread with a grown-up twist.
The coffee flavor is strong in this bread. I would reduce the amount of instant coffee to 4 g if serving children. Also good to fold in chocolate chips, finely chopped caramels, or anko azuki bean past.