Shakoy is a kind of twisted doughnut. This is a popular snacks in the Philippines which are commonly sold in the streets. Now a days, you can already buy at any bakery or at the mall.
Shakoy is usually coated with plain sugar or a combination of sugar and cinnamon powder. It takes sometime to make this as this recipe has to let the dough rise for a few hours.
Every now and then, I crave for this simple yet yummy snack. I realized that this is not just a popular snacks in the Philippines but also in Korea. They call it Kkwabaegi: 꽈배기 and the recipe is more or less the same.
Shakoy is best eaten while it is hot. It is fluffy and a perfect pair for coffee. Try this recipe and let me know how yours turned out. Please watch the video how I did mine.
Shakoy (Twisted Doughnuts)
- 2 tablespoons Butter (Unsalted)
- 2 1/4 teaspoons Yeast
- 2 tablespoons Sugar
- 1 cup Milk (I used evap)
- 1 piece egg
- 3 cups All-Purpose Flour
- 1/4 teaspoon iodized salt (fine salt)
- 4 cups oil for frying
- 1/2 - 3/4 cup extra flour for dusting
- 2 tablespoons Sugar (for dusting)
- 1 teaspoon Cinnamon Powder (for dusting)
|Melt the butter over medium heat|
|Turn off the heat and add iodized salt, white sugar and milk. Mix well until sugar and salt are dissolved.|
|Add the egg and mix well.|
|Add the dry yeast and stir.|
|Let it sit for 7-10 minutes until frothy bubbles appears.|
|Transfer the mixture into a large mixing bowl and add the flour. Mix well using spatula.|
|Cover with cling wrap and rest until the dough doubles in size, about 1 hour.|
|Dust a clean surface with flour. Then transfer the dough and start kneading.|
|Knead the dough for few minutes about 5-8 mins just until not too sticky to your fingers.|
|Cover with plastic wrap and rise again for 45 minutes to 1 hour or until it doubles in size.|
|Get the dough and put on a floured surface. Divide dough into 4. Cut each log into 3.|
|Roll the dough until it reaches 10 inches in length. Bring both ends together and twist. Repeat this process with the rest of the dough.|
|Let it rise for another 30 mins before frying.|
|Heat a pan bigger than your Shakoy. Add oil up to half of your pan. Fry the Shakoy for 2 mins or until golden brown.|
|While waiting for the Shakoy to cook, combine sugar and cinnamon.|
|Roll each fried Shakoy into the sugar and cinnamon mixture to coat.|
|Serve hot. Enjoy!|