This Filipino style doughnut has been called different names in the Philippines; but in Cebu, we call it Shakoy. This is my favorite snack after school and it’s sold in sidewalk stalls in my neighborhood. I learned to make it when I came here in the USA twenty years ago, and is now a favorite of my children.
WHAT IS TWISTED DOUGHNUTS?
Hey guys!! Today, I am sharing this Twisted Doughnut recipe . I am very excited to share this recipe with you, because this deep fried doughnut is one of my favorite desserts. Although I said that about my Brazo De Mercedes too.
After reading this post today, you will be able to make this super famous Filipino snack called Twisted doughnut. In Luzon they call it Pilipit which means twist. In the Visayan region, we call this Shakoy.I don’t know why they called this Shakoy ’cause I don’t even know what that means. But let’s live with it and just munch it lol …And for the sake of my love of Korean soaps, they call this Twisted Donut snack Kkwabaegi in Korea,
HOW DO YOU MAKE THIS FILIPINO TWISTED DOUGHNUTS?
- Prepare the ingredients ahead of time, so that you will not be scrambling around looking for the ingredients once you start kneading.
- Read the recipe instructions several times.
- Prepare the equipment needed. For me, I usually forget the cling wrap.
- Watch the video on how to twist the doughnut
WHAT ARE THE EQUIPMENT TO MAKE TWISTED DOUGHNUT?
- Bread Machine. Yes, you use a bread machine when you make your Twisted Doughnuts. Just follow the instructions of the bread machine and have it do the hard work of kneading the dough for you.
- When making Twsited doughnut, you can just use your hand to knead. As you can see in the video, kneading this is very easy to do.
- You can use the electric mixer.
TWISTED DOUGHNUT INGREDIENTS:
- Flour
- Butter
- Active dry yeast – remember, there are too type of yeast: Instant and Active. We will use active dry yeast. The difference between the two is that in Active dry yeast, the yeast is dissolve in water, but with instant, you mix it directly with the flour. SO be careful what you get.
- Granulated sugar
- Milk- I used evaporated milk
TIPS ON MAKING THIS FILIPINO TWISTED DOUGHNUTS:
- Make sure the liquid ingredient is not hot. Just warm.
- Ingredients should be in room temperature.
- Practice twisting. Start at the middle of the dough. Roll dough to about 12 inch long. And twist in 4
- Your oil should be hot- 350 F then turn it to medium heat.
- Coat doughnuts with sugar while they are hot.
CAN I FREEZE TWISTED DOUGHNUT
- Yes you can freeze the Shakoy after you form the dough. After shaping the dough, just line them in a flat pan and freeze. When they are frozen and hard, transfer them in a Zip loc.
Making Twisted doughnuts is very easy to make. You just need to follow the instructions below and you will have a yummy and delicious Home Twisted Doughnuts. I also suggest watching the video below for surefire success.
SHAKOY TWISTED DOUGHNUT
This Filipino style has been called different names in the Philippines; but in Cebu, we call it Shakoy. This is my favorite snack after school and it's sold in sidewalk stalls in my neighborhood.
Ingredients
- 3 cups all purpose flour
- 2 tablespoons butter
- 1 packet active yeast 2 1/4 teaspoons
- 3 tablespoons white granulated sugar
- 1 cup milk room temperature ( I prefer evaporated milk)
- 1 large egg room temp
- 1/2 teaspoon salt
- canola oil for frying
- 2 tablespoon granulated sugar inside a brown paper bag for coating
Instructions
- Put flour in a large size bowl and mix using a wire whisk and set aside.
- In medium heat, melt the butter in a small sauce pan. When butter is melted, add milk then remove from heat. Add egg , sugar and salt and mix until dissolve. and mix completely then add the yeast. Let yeast sit for 5 minutes. You will see bubbles.
- Pour mixture into the flour and mix with a wooden spoon or a spatula. Mix and then use your hand until smooth and form into a round ball and cover with a plastic wrap. Let dough sit in a warm place for an hour until it double its size.
- After an hour, punch the dough to deflate air and knead until smooth. Cover again and let it sit again in a warm place for another 30 minutes.
ROLLING THE TWISTED DOUGHNUTS:
- Uncover the dough and knead for a few minutes and form into a ball. Divide the ball into 2 then divide equally into 16 pieces.
- Take a piece of dough and starting in the middle, roll the dough into a string form. When rolling dough, roll the other upward and the other hand downward to form a tension. Pick up dough and twist. MAKE SURE TO SEAL THE END, SO THAT DOUGH WILL NOT UNTANGLE WHEN FRYING.
- Let the twisted dough expand for another 20 minutes and roll to the other side and let sit for another 10 minutes.
FRYING THE TWISTED DOUGHNUTS:
- Heat a large amount of oil in a deep skillet setting it 350 F and lower heat to medium, to get that crisp outside and soft inside shakoy. Fry doughnut until golden brown each side.
- Put about 3-4 doughnuts as they expand.
- Strain the cook doughnut and put them in a brown paper with sugar and shake so that doughnuts is coated with sugar. Do this while doughnuts are still hot.
FREEZING TWISTED DOUGHNUT:
- Line the twisted dough in a flat pan and freeze them. When dough are hard, transfer them in a zip loc and freeze until you are ready to cook them. Thaw dough until soft before frying.
Video
Notes
Please watch this video for step by step instruction : Shakoy Video
Did you make this recipe?Mention @theskinnypot or tag #theskinnypot!
Wow! These twisted doughnuts are making me hungry. I am going to make this recipe today for my kids. Delicious!
Thank you!
These twisted donuts look scrumptious and pretty easy. Perfect for breakfast or brunch.
These doughnuts look so cute! I’ve never seen them in this shape and now I really need to try them ASAP!
Well after seeing this recipe, I think it’s time to invest in a bread machine! I’m drooling…these look amazing!
These twisted donuts are so easy to make with this step-by-step recipe and tutorial. Perfect for weekend breakfasts.
Thanks!
These twisted donuts sound so good! Saving this recipe to make with my kids – they will love them!
Interesting! These shakoy are like an in-between a donut and a churro, two of my favorite fried snacks. I love Philipino food. Thanks for sharing this yummy recipe.
These twisted doughnuts are so perfect; light, airy, and golden fried. So irresistible!
Thanks so much for sharing this. I am always looking for great dessert recipes, and your Filipino doughnuts look amazing and delicious.
Well doesn’t this look like a fun recipe. Perfect for brunch on the weekend. Makes a great dessert too.
It is, and so addicting.
Gigutom noon ko Shob.. thumbnail palang lami na.
Lami jud kaayo !!:)
Craving for this lately. Thank you for the reciipe.
Lami na naay daghan ila Carmen atbang central inig recess.
Mao lagi sauna. Those were the days.
We call it in Iloilo “lubid lubid” (lubid is a twisted rope). I remember my mom would force us to take a nap after lunch and waking up, I can smell this lubid lubid she cooked ready for our snack with a cup of tablea chocolate, very nostalgic!
Really good, specially with kape.
We call it in Iloilo lubid lubid specially cooked by my grandma on a rainy afternoon. Usually young kids are force for an afternoon nap and lubid lubid serves as our reward for a snack.
Those were the days!
I will definitely try this recipe. It brings back childhood memories. Thank you Skinny Pot.
🙂 Thank you!
This is my fave when I was back home , thank you for the recipe…yummmmm in my tummmmmm…
Ikaw na ta??? 🙂 lol . Thanks for the rate.
The “pilipit/palipit” in Luzon is hard and way much smaller in size compared to SHAKOY.And I think,the visayan do have a pilipit/palipit,too and we call it PINISI bcoz it looks like a rope (pisi) when the dough is twisted whrn frying or baking.
I still havevto try your shakoy recipe,though….
Thanks.
Strange that even food have different names
🙂
Thank you for the recipe. One of my favorite foods.
Mine too!! When in PI, we just buy it. Dito we have to make time to do it.
Thank you so much.Please do rate the recipe to make others make it too.
Hi Elyn
I am a half filipino, and this is one of my favorite sweets I tried in the Philippines. When I was in the mall in Cebu, one of the stalls sells shakoy, and it taste really good. It is perfect with hot drinks like coffee. Thanks for sharing the recipe.
Yes! I love it too, That’s why I tried to learn and now finally make my own. I hope you can get a time to make it too. 🙂
Wonderful, what a web site it is! This website presents valuable facts to us, keep it up.
Thanks for sharing your recipe
You’re welcome.