'2 1/4 cups of all-purpose flour - 338g'
'1 tablespoon of active dry yeast - 4g'
'3/4 teaspoon of baking soda - 3.8g'
'1/2 teaspoon of ground cinnamon'
'1/2 teaspoon of whole nutmeg - 1.5g'
'1/3 cup of unsalted butter or margarine - 80g'
'1 cup of sugar - 180g'
'2 eggs'
'1/3 cup of honey - 107g'
'1 and 1/2 tablespoons of grated orange zest'
'1/2 cup of strong coffee, chilled - 120ml'
'1/2 cup of chopped hazelnuts - 62.5g'
'2 1/4 cups of all-purpose flour - 338g'
'1 tablespoon of active dry yeast - 4g'
'3/4 teaspoon of baking soda - 3.8g'
'1/2 teaspoon of ground cinnamon'
'1/2 teaspoon of whole nutmeg - 1.5g'
'1/3 cup of unsalted butter or margarine - 80g'
'1 cup of sugar - 180g'
'2 eggs'
'1/3 cup of honey - 107g'
'1 and 1/2 tablespoons of grated orange zest'
'1/2 cup of strong coffee, chilled - 120ml'
'1/2 cup of chopped hazelnuts - 62.5g'
Mix the flour with yeast, baking soda, and spices
In a large bowl, cream together the butter or margarine and sugar
Add the eggs, without beating, and mix until combined
Add the honey and orange zest
Beat well
Alternate adding the coffee and flour mixture, beating until smooth and creamy
Add the hazelnuts and pour into an English muffin tin greased with 22 x 12 cm
Bake in a moderate oven (170°C) preheated for 1 hour and 15 minutes or until a toothpick inserted comes out clean
Remove from the oven, loosen the sides, unmold, and let cool
Wrap in aluminum foil and let sit at room temperature for one day to allow serving
Serves 8.
