Vietnamese Coffee Spiked Beaver Tail
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 2 tsp (9.9ml) instant yeast
- 3/4 cup (180ml) warm water
- 1/2 cup (120ml) whole milk, warm
- 1 tbsp (14.8ml) sugar
- 1 tsp (4.9ml) salt
- 3 cups (720ml) all-purpose flour
- 1 tbsp (14.8ml) butter, melted
- 1 (14 oz) can condensed milk
- 1 tsp (4.9ml) instant coffee
- 10 oz Canadian whiskey
- Neutral oil such as canola or vegetable oil
- 2 tbsp (29.6ml) sugar
Method:
In a stand mixer fitted with the dough hook attachment add water, milk, and yeast and whisk. Add sugar, flour, and salt. Knead for 10 minutes.
Place melted butter in a large bowl and transfer dough to that bowl. Cover with a damp towel and proof for 1 hour.
In a pot add condensed milk, coffee, and whiskey and whisk until combined.
Once dough has doubled in size cut in 6 sections
Roll lengthwise and fry in 350 F (177 C) oil.
Toss in sugar and drizzle with coffee glaze.