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
- 3 cups high grade flour
- 2 1/4 tsp active dry yeast
- 3 tbsp white sugar
- 1/2 tsp salt
- 2 tbsp butter
- 1 cup milk
- 1 large egg
- neutral flavoured oil, for frying
- granulated white sugar, for coating
Instructions
- 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.
- Add the egg, sugar, and salt to the mixture, and stir until well combined.
- Sprinkle the yeast over the mixture and let it sit for 5 minutes until foamy.
- 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.
- 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.
- Shape the Shakoy. punch down the risen dough and divide it into 16 equal portions.
- Roll each portion into a rope, about 8 inches long, and twist into a braid-like shape.
- 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.
- Fry the Shakoy, heat oil in a deep skillet or pot to 180°C.
- Carefully place a few twisted doughnuts into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
- Remove the fried Shakoy from the oil using a slotted spoon and drain on paper towels to remove excess oil.
- While still hot, roll the Shakoy in granulated sugar until coated evenly.
- Serve and Enjoy