There are so many Filipino recipes that I hope I know its history or even just the meaning of the name of the dish. Maybe it’s a language from a certain tribe that I can translate to English? Not a chance. One of them is Bulanglang which I only know that it’s a vegetable dish with clear soup. And the Chicken Tinola which I only know it’s a ginger-based chicken soup. Now, I have Shakoy.
Shakoy is a term used to call twisted fried donuts. I don’t know why people call it like that. I grew up using the term when I want twisted fried donuts and when I use the term for some people who isn’t familiar, I get a look of ‘Huh? What’s Shakoy?’ And I explain to them and finally make it clear.
What I love about this recipe is it does not require that much of time like the others.
Let me explain:
The first rising only requires 15 minutes.
Right after the dough has been formed, they can be fried immediately.
Amazing, isn’t it? I assume the mixing of the instant yeast with warm water quickens the process. I am not sure.
Anyway, here is the recipe and please tell me if you know why the procedure is very quick ’cause I’d really love to know.
Shakoy (Twisted Fried Donuts)
For the dough:
- 1.5 tsp instant yeast
- 1 cup lukewarm water
- 1 tbsp brown sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
For the cinnamon-sugar coating:
- 1/2 cup sugar, for dusting
- 1 tsp of cinnamon powder, optional
- Oil, for frying the donuts
- Additional flour for dusting your work surface
- In a bowl, place 1 cup of lukewarm water and brown sugar. Mix until sugar is dissolved. Add in instant yeast and wait until the mixture creates bubbles. (This may take about 5 to 10 minutes.)
- Meanwhile, in a large bowl, mix in flour and salt. When the liquid mixture is ready, add this to the dry ingredients and mix using a wooden spoon until you get most of the flours from the bowl.
- On a floured surface, knead the dough using your clean hands (or using a stand mixer or handheld mixer) for 10-15 minutes or until dough is elastic and smooth. (If kneading using your hands, this may take longer, depending on how hard/strong you knead.)
- Place in a lightly greased bowl, cover using a cling wrap. Keep in a warm place to double in size. (This took me only 15 minutes.)
- When the dough has doubled in size, take it out to a lightly floured surface.
- Divide the dough into 15 equal sizes. Shape each into a log and twist from the top, sealing both ends. Transfer each dough to a clean plate/baking sheet. You will notice that the first few doughs are getting bigger in size – they are ready to dive into the hot oil. (Tip: You can ask somebody to fry the donuts for you while you finish up shaping the rest.)
- Prepare a plate with a stack of paper towels and a container/plate with white sugar and cinnamon powder. Set aside until ready to use, but make sure it’s not too far from you.
- Fry the donuts in a very hot oil (about 375 F). Make sure not to overcrowd the pan.
- When done, place the fried donuts over a stack of paper towels for few seconds. Transfer to the prepared container with white sugar-cinnamon mixture and roll the donuts until well coated.
- Serve immediately. Best eaten on the same day.
Source recipe: Shakoy – Easier Version by KwaliTeaTime@Home
These donuts were soft and fluffy and oh so delicious! I will not tell you how many of these I ate, but all were gone in a day. 😀
Well, Angie is at Lancaster for some R & R. What you are up to? I am here at home – just finished watching a movie I did not completely understand. 😛 Anyway, it’s time for Fiesta Friday # 112… so life would not be boring as I mingle with my FF Friends. This week’s co-hosts are Natalie and Hilda. Come on and join the fun! 😉
Wishing you a fun weekend full of smiles! 😀 😀 😀
I am also sharing these gorgeous donuts at