Print
Twisted doughnut recipe is up on the blog today. This recipe yields a crunchy on the outside,and soft in the inside twisted doughnuts. This Filipino Twisted doughnut will hook you. You'll keep coming back for more.

SHAKOY TWISTED DOUGHNUT


  • Author: shobelyn dayrit
  • Prep Time: 90 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 16 1x

Description

Twisted doughnut recipe is up on the blog today. This recipe yields a crunchy on the outside,and soft in the inside twisted doughnuts. This Filipino Twisted doughnut will hook you. You'll keep coming back for more.


Scale

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

  1. Put flour in a large size bowl and mix using a wire whisk  and set aside.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. Put about 3-4 doughnuts as they expand.
  3. 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:

  1. 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.

Notes

  • Category: dessert
  • Method: frying
  • Cuisine: Filipino

Keywords: twisted doughnuts, filipino twisted donuts,shakoy recipe