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 calls 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)
- 1.5 tsp instant yeast
- 1 cup lukewarm water
- 1 tbsp brown sugar
- 2 cups all-purpose flour
- 1/2 tsp salt
- 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.
- Knead using your clean hands until dough is elastic and smooth.
- 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 in 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 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