Shakoy

Experience the crispy indulgence of Shakoy, a beloved Filipino fried doughnut treat. Perfectly twisted and coated in sweetness, it’s a snack-time delight! 🍩 Crispy, twisted, and oh-so-sweet! Dive into the delightful world of Shakoy – the ultimate Filipino fried doughnut treat. Perfect for satisfying your cravings any time of day! 🌟✨

Originating from the rich tapestry of Filipino cuisine, Shakoy, also known as bicho-bicho, lubid-lubid, or buchikoy, is a beloved fried doughnut that has captured the hearts and palates of many across the Philippines. This delectable treat, characterized by its twisted shape and sweet coating, is a quintessential snack or dessert enjoyed by both young and old alike.

The history of Shakoy is intertwined with the influences of Spanish colonialism on Filipino culinary traditions. While its exact origins remain shrouded in mystery, it’s believed that Shakoy may have drawn inspiration from similar fried dough delicacies introduced by the Spanish like the churros. The concept of fried dough, a staple in various European cultures, likely found its way into Filipino kitchens during the colonial era, evolving over time to suit local tastes and ingredients.

What makes Shakoy truly special is its simplicity and irresistible goodness. Made from basic ingredients such as flour, yeast, sugar, and oil, Shakoy boasts a delightful crunch on the outside and a soft, pillowy texture on the inside. Each bite is a symphony of sweetness and warmth, evoking feelings of comfort and nostalgia.

To prepare Shakoy, the dough is meticulously kneaded, twisted into intricate patterns, and lovingly deep-fried until golden brown. The finishing touch? A generous coating of sugar, adding a delectable sweetness to every bite. It’s a labour of love that culminates in a heavenly indulgence, perfect for any occasion.

For those craving a taste of nostalgia or simply seeking a delightful snack to satisfy their sweet tooth, Shakoy never disappoints. Whether enjoyed with a steaming cup of coffee in the morning or as a late-night treat, Shakoy continues to hold a special place in Filipino culinary culture, bringing joy and satisfaction to all who partake in its crispy goodness.

My personal experience with Shakoy adds a flavourful twist to this tale. There is just something so irresistible about fried dough! From its mouthwatering aroma to the crunchy outer layer down to the soft and fluffy bread inside, I can happily eat several in one sitting! Surprisingly, I never had this treat growing up. However, what I do remember is a close cousin to this dish, the Long John. It’s nearly similar, but the Long John is not twisted and is filled with cheese inside. Other than that, everything remains the same.

So why not treat yourself to a batch of freshly fried Shakoy? With its irresistible aroma and mouthwatering goodness, it’s sure to become a favourite indulgence for you and your loved ones.

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Shakoy

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  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 16 1x
  • Category: Snack
  • Cuisine: Filipino

Description

Experience the crispy indulgence of Shakoy, a beloved Filipino fried doughnut treat. Perfectly twisted and coated in sweetness, it’s a snack-time delight!


Ingredients

Units Scale

Instructions

  1. Prepare the Dough, in a saucepan over medium heat, melt the butter, then add the milk. Remove from heat. Do not boil, just enough heat to melt the butter.
  2. Add the egg, sugar, and salt to the mixture, and stir until well combined.
  3. Sprinkle the yeast over the mixture and let it sit for 5 minutes until foamy.
  4. In a large bowl, place the flour and make a well in the centre. Pour the milk mixture into the well and stir until a dough forms.
  5. Knead the dough on a floured surface until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
  6. Shape the Shakoy. punch down the risen dough and divide it into 16 equal portions.
  7. Roll each portion into a rope, about 8 inches long, and twist into a braid-like shape.
  8. Place the twisted doughnuts on a baking sheet lined with parchment paper, cover with a towel, and let them rise for an additional 30 minutes.
  9. Fry the Shakoy, heat oil in a deep skillet or pot to 180°C.
  10. Carefully place a few twisted doughnuts into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
  11. Remove the fried Shakoy from the oil using a slotted spoon and drain on paper towels to remove excess oil.
  12. While still hot, roll the Shakoy in granulated sugar until coated evenly.
  13. Serve and Enjoy

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2 Responses

  1. Reminds me one of my childhood snacks..bet you can’t stop just eating one or two.

  2. Those look absolutely fantastic, Raymund. They would be perfect with my morning cocoa.

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