Twisted Doughnuts (Shakoy) – Filipino Sweet Fried Dough

Ingredients

• 1.5 cup Warm Milk (heated to about 110°F (43°C), not boiling)
• 1 tablespoon Instant Dry Yeast (use instant dry; can substitute active dry yeast (increase proof time))
• 0.25 cup Vegetable Oil (for the dough; can use melted butter or margarine)
• 4 cup All-Purpose Flour (sifted, room temperature)
• 0.5 cup White Sugar (adjust to taste; also used for coating)
• 0.5 teaspoon Salt
• 2 cup Vegetable Oil for Frying (use a neutral oil with high smoke point)
• 0.25 cup Additional Sugar for Coating (fine granulated sugar)

Instructions

1. Warm the Milk and Activate Yeast

   Measure 1½ cups of milk and warm it to about 110°F (43°C). Sprinkle 1 tablespoon of instant dry yeast over the warm milk and let it sit for 5 minutes until foamy.

   Time: PT5M

   Temperature: 110°F

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together 4 cups of all‑purpose flour, ½ cup white sugar, and ½ teaspoon salt.

   Time: PT3M

3. Add Wet Ingredients and Knead

   Create a well in the dry mixture, add the foamy yeast milk, ¼ cup vegetable oil, and mix. Knead with the stand mixer on low speed for 9‑10 minutes until the dough is smooth and elastic. If kneading by hand, work for 20‑25 minutes.

   Time: PT10M

4. First Proof

   Lightly oil the mixing bowl, place the dough inside, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

   Time: PT1H

5. Divide and Shape Twists

   Turn the risen dough onto a lightly oiled surface, dust with flour, and divide into equal portions (about 30 pieces). Roll each piece into a rope, then twist the rope into a knot or figure‑eight shape.

   Time: PT15M

6. Second Proof

   Place the twisted pieces on a lightly floured tray, cover loosely with a towel, and let rest for 15 minutes.

   Time: PT15M

7. Heat Oil for Frying

   Pour about 2 cups of vegetable oil into a frying pan and heat over medium‑low heat until the oil reaches a gentle shimmer (around 300‑320°F / 150‑160°C).

   Time: PT5M

   Temperature: 300‑320°F

8. Fry the Twisted Doughnuts

   Carefully lower a few twists into the oil. Fry until the underside turns light brown (about 1‑2 minutes), flip, and fry the other side until golden. Remove with a slotted spoon and drain on paper towels.

   Time: PT20M

   Temperature: 300‑320°F

9. Coat with Sugar

   While still warm, roll each fried doughnut in a shallow dish of granulated sugar until fully coated.

   Time: PT5M

10. Cool and Serve

    Transfer the coated Shakoy to a wire rack to cool completely. Serve fresh or store as indicated.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

0.5 g