改自吳克己《職人手感吐司》中的“咖啡核果吐司”，沒有放葡萄干，只是單純了加了核桃，奶香和咖啡香滿滿的面團配上香脆可口的核桃，烘烤的時候就香氣四溢，好吃到上頭。
【烘焙參數】
分量：1個
模具：三能450克吐司模(SN2052，19.6×10.6×11cm)
烘焙溫度和時間：平爐烤箱下層，上火150度，下火180度，40分鐘

用料

中種

高筋面粉

180克

牛奶

135克

酵母

2克

主面團

高筋面粉

100克

全蛋液

40克

淡奶油

50克

速溶咖啡粉

5克

酵母

1克

3克

細砂糖

25克

黃油

15克

配料

核桃碎（事先切成黃豆大小的碎粒）

60克

咖啡核桃吐司的做法

1. 中種材料混合揉成團，放入冰箱冷藏發酵17-24小時。發酵好的中種切成小塊，和將除黃油以外的主面團材料放入面包機，啟動揉面程序20分鐘，放入室溫下軟化的黃油，繼續揉面5-10分鐘至黃油被面團完全吸收，面團達到完全階段。

1. 加入核桃碎用手輕輕揉勻。

1. 直到核桃碎均勻分布在面團中即可。

1. 均分成2份，整理成圓球形，密封松弛10分鐘。

1. 取一份面團搟開成橢圓形。

1. 翻面，輕拉四角整理成長方形。

1. 自上而下卷起。

1. 依次做好2份面團，松弛5分鐘。
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1. 面團豎放搟成長條形。

1. 翻面后壓薄底邊。

1. 自上而下卷起。

1. 依次做好2份面團，放入吐司盒。

1. 溫暖濕潤處(溫度36度，濕度75%)最后發酵至9分滿，放入預熱好的烤箱下層，上火150度，下火180度，40分鐘。表面上色滿意后加蓋錫紙。

小貼士

1、面粉吸水性因品牌、溫濕度等因素存在差異，初次和面建議預留10-15克液體，視面團情況添加。
2、核桃我用的普通生核桃仁，喜歡更加香脆的口感可以把核桃仁預先烘烤一下再使用。
3、面團中加入果仁不可過度揉搓，輕輕揉勻就好，以免過度損傷面筋。
4、咖啡粉是指純黑速溶咖啡粉，不是三合一。