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Coconut-Orange Tiger Tails
Ingredients
  • ½ cup (120 grams) warm water (105°F/41°C to 110°F/43°C)
  • 4 tablespoons (48 grams) granulated sugar, divided
  • 1 (0.25-ounce) package (7 grams) active dry yeast*
  • 4 to 4¼ cups (500 to 531 grams) unbleached all-purpose flour, divided, plus more for dusting
  • ½ cup (120 grams) whole milk, room temperature
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • ¼ cup (32 grams) bread flour
  • ¼ cup (60 grams) canned unsweetened coconut milk, room temperature
  • 2 large eggs (100 grams), room temperature
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon (1 gram) coconut extract
  • Vegetable oil, for frying
  • Coconut-Orange Glaze (recipe follows)
Steps
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