Bicho-Bicho

Bicho-Bicho made of yeast dough deep-fried to golden perfection. Soft, fluffy, and
coated in sugar, these Filipino twisted donuts make a great breakfast, snack or
dessert. They're seriously addicting!
Prep Time25 mins
Cook Time15 mins
Rising1 hr 30 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: filipino twisted donuts, shakoy

Servings: 12 Servings

Calories: 355kcal

Author: Sanna Talavera

Ingredients
 1/2 cup warm water (105-115 F)
 2 1/4 teaspoon active dry yeast
 1/4 cup sugar
 2 eggs, lightly beaten
 3/4 cup warm milk
 1/2 cup melted butter
 1/2 teaspoon salt
 4 1/2 cups flour
 canola oil
 sugar for coating

Instructions
1. In a large mixing bowl, combine warm water, yeast, and 1 teaspoon of the sugar.
Stir and let stand for about 5 minutes or until mixture is foamy.
2. Add the remaining sugar, eggs, milk, melted butter, and salt. Stir with a wooden
spoon until well-combined.
3. Add the flour gradually while stirring, adding only enough until the dough has
gathered in the center of the bowl. It should still be soft and not dry. You may not
need the entire amount of flour.
4. Turn the dough over on a floured surface and knead until smooth, elastic, and has
lost some of its stickiness. Use some of the remaining flour to prevent the dough
from sticking too much on the board or on hands.
5. Shape the dough into a ball and place in a bowl. Cover the bowl with a kitchen
towel and let the dough rise for about an hour, or until double in size.
6. Once risen, gently deflate the dough and divide it into 4 equal portions. Divide each
portion into 4 smaller equal portions for a total of 16 pieces.
7. Using the palm of hands or a rolling pin, flatten each portion to form a rectangular
dough about 6 inches in length and 4-inches in width.
8. Roll the flattened dough lengthwise to form a log. Using hands, roll the log back and
forth against the kneading surface to elongate to 13 to 15 inches long.
 9. Braid the log into a twisted rope by folding in the middle the log midways and
overlapping each side over each other. Repeat with the remaining portions.
10. Arrange the braided dough in a single layer on a large baking pan at about an inch
apart. Cover with a kitchen towel and let rise for 30 minutes or until puffy.
11. In a heavy bottom pan over medium heat, heat about 3 inches of cooking oil to 350
F.Add the dough 2 to 3 at a time, starting with the puffiest ones, and deep-fry the
dough for about 1 to 3 minutes or until golden. Adjust the heat from time to time to
prevent the donuts from burning.
12. With a slotted spoon, remove fried donuts from the oil and drain on paper towels. In
a shallow plate, toss the donuts in sugar to fully coat. Serve warm.

Nutrition
Calories: 355kcal | Carbohydrates: 50g | Protein: 7g | Fat: 14g | Saturated
Fat: 6g | Cholesterol: 49mg | Sodium: 184mg| Potassium: 102mg | Fiber: 2g | Sugar: 13g |
Vitamin A: 6% | Calcium: 3.1% | Iron: 13.1%