After spending a lovely weekend in Boston and devouring Dunkin Donuts at least twice a day, I realized that coffee and donuts are the best part of waking up (clearly my new year’s resolutions have already gone kaput). As soon as I came home and scrambled to make my own version of Dunkin Donuts, I realized that if my favorite kind of coffee is Vietnamese coffee and my favorite kind of doughnuts are the crunchy deep fried ones, then deep fried Vietnamese coffee doughnuts must be phenomenal. With only four ingredients and thirty minutes, I was able to create a fusion masterpiece, even better than either coffee or doughnuts alone. Aristotle would have been proud…and hungry.
Vietnamese Coffee Doughnuts (Yields 8-10)
• 1 can biscuits
• 2 cups strong brewed coffee
• 1 can condensed milk
• vegetable oil
1. Fill a shallow dish with strongly brewed coffee. If you really want to make it Vietnamese coffee, brew coffee and chicory using a french dip. However, it probably won’t make a difference in flavor. Place biscuits in coffee and let them soak for 15 minutes on each side.
2. Use a knife to poke a hole through the center of the biscuits.
3. Heat vegetable oil and fry for 2-3 minutes on each side. Drain on a paper towel.
4. Drizzle condensed milk over hot doughnuts and serve with Vietnamese coffee.
