Twisted Doughnuts (Shakoy) – Filipino Sweet Fried Dough
Twisted Doughnuts (Shakoy) – Filipino Sweet Fried Dough is a medium Filipino recipe that serves 30. 120 calories per serving. Recipe by Taste Of Pinas on YouTube.
Prep: 1 hr 40 min | Cook: 25 min | Total: 2 hrs 20 min
Cost: $2.11 total, $0.07 per serving
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
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
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
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
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
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
Second Proof
Place the twisted pieces on a lightly floured tray, cover loosely with a towel, and let rest for 15 minutes.
Time: PT15M
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
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
Coat with Sugar
While still warm, roll each fried doughnut in a shallow dish of granulated sugar until fully coated.
Time: PT5M
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
Dietary info: Vegetarian, Can be made vegan by using plant‑based milk
Allergens: Milk, Wheat
Ingredient Substitutions
- Instead of Warm Milk: Almond milk, Soy milk
- Instead of Instant Dry Yeast: Active dry yeast
- Instead of Vegetable Oil: Melted butter, Margarine
- Instead of All-Purpose Flour: Bread flour
- Instead of White Sugar: Brown sugar, Coconut sugar
- Instead of Vegetable Oil for Frying: Canola oil, Peanut oil
- Instead of Additional Sugar for Coating: Powdered sugar, Cinnamon sugar
Equipment Needed
- Stand Mixer with Dough Hook
- Large Mixing Bowl
- Measuring Cups and Spoons
- Kitchen Scale (optional)
- Frying Pan or Deep Skillet
- Spatula or Slotted Spoon
- Strainer or Paper Towels
Critical Steps — Do Not Skip
- Ensuring the milk is warm (110°F) but not hot before adding yeast.
- Kneading until the dough is smooth and elastic.
- First proof until the dough doubles in size.
- Maintaining medium‑low oil temperature while frying.
Chef Tips from the Video
- Use a kitchen scale (≈30 g per piece) for uniform size, which ensures even cooking.
- Add a pinch of vanilla extract or orange zest to the dough for extra aroma.
- Coat the doughnuts while still warm; the sugar adheres better.
Troubleshooting
Dough does not rise
Check that the milk was warm, not hot, and that the yeast is fresh. If using active dry yeast, increase proof time by 10‑15 minutes.
Twists are dense or heavy
Knead longer to develop gluten and ensure proper proofing. Over‑mixing can also cause a tough texture; stop when the dough is smooth and elastic.
Fried doughnuts are greasy
Maintain oil temperature at 300‑320°F; if oil is too cool, the dough absorbs excess oil. Drain immediately on paper towels.
Surface turns dark brown before interior cooks
Lower the heat to medium‑low and fry in smaller batches to keep oil temperature steady.
Storage
Refrigerator: Place in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag; lasts up to 1 month. Reheat in oven.
Room temperature: Best consumed within 24 hours if kept in a sealed container.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate after the first proof; shape and second proof just before frying.
- Fried Shakoy freeze well; reheat in a 350°F oven for 5‑7 minutes to restore softness.
Frequently Asked Questions
What is the cultural significance and history of Shakoy in Filipino cuisine?
Shakoy, also known as twisted doughnuts, originated from Spanish churros introduced during the colonial era and has become a beloved street‑food snack throughout the Philippines, especially in the Visayas and Luzon regions.
What are the traditional regional variations of Shakoy in Filipino cuisine?
In the Visayas, Shakoy is often larger and coated with coarse sugar, while in some Luzon towns it is smaller, sometimes glazed with honey or flavored with ube (purple yam) for a colorful twist.
How is Shakoy traditionally served in the Philippines?
Shakoy is typically served warm, dusted with granulated sugar, and enjoyed as a snack with coffee or tea. It is also sold at festivals, markets, and roadside stalls, often packaged in paper bags.
During which occasions or celebrations is Shakoy commonly eaten in Filipino culture?
Shakoy is a popular treat during fiestas, town fairs, and family gatherings, and it is also sold as a low‑cost snack for schoolchildren and commuters.
How does Shakoy fit into the broader Filipino snack (merienda) tradition?
Shakoy is part of the merienda culture, offering a sweet, fried option alongside other favorites like bibingka, puto, and turon, reflecting the Filipino love for portable, comforting snacks.
What are the authentic traditional ingredients for Shakoy versus acceptable substitutes?
Traditional Shakoy uses all‑purpose flour, white sugar, yeast, warm milk, and vegetable oil. Substitutes such as plant‑based milk, melted butter, or alternative sweeteners can be used without drastically changing the texture.
What other Filipino dishes pair well with Shakoy?
Shakoy pairs nicely with a cup of barako coffee, hot chocolate, or a glass of fresh buko juice, and it complements savory snacks like lumpia or kikiam for a balanced merienda.
What makes Shakoy special or unique in Filipino cuisine?
Its distinctive twisted shape, soft interior, and lightly sweet coating set Shakoy apart from other fried dough snacks, offering a melt‑in‑the‑mouth texture that stays tender even after cooling.
How has Shakoy evolved over time in the Philippines?
While the classic recipe remains, modern versions incorporate flavors like cheese, ube, or pandan, and some vendors bake the dough instead of deep‑frying for a healthier twist.
What are common misconceptions about Shakoy?
Many think Shakoy is the same as churros, but unlike churros it is yeast‑leavened, softer, and typically coated only with sugar rather than cinnamon‑sugar.
What are the most common mistakes to avoid when making Shakoy at home?
Common errors include using milk that is too hot (killing the yeast), under‑kneading the dough, insufficient proofing, and frying at too high a temperature, which leads to greasy or burnt doughnuts.
Why does this Shakoy recipe use medium‑low heat for frying instead of high heat?
Medium‑low heat (300‑320°F) allows the interior to cook fully while the exterior turns a gentle golden brown, preventing the dough from becoming overly oily or burnt, which is essential for the signature soft texture.
Can I make Shakoy ahead of time and how should I store them?
Yes. After frying, let them cool completely, then store in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. For longer storage, freeze and reheat in a 350°F oven.
What texture and appearance should I look for when making Shakoy?
The dough should be smooth and elastic before proofing. After frying, each piece should be lightly golden, slightly puffed, and coated with a fine layer of sugar, remaining soft to the bite.
How do I know when Shakoy is done cooking?
When the underside turns a light golden brown (about 1‑2 minutes) and the dough feels firm yet bounces back slightly when pressed, the Shakoy is done. A quick taste should reveal a soft interior with no raw flour taste.
What does the YouTube channel Taste Of Pinas specialize in?
The YouTube channel Taste Of Pinas, hosted by Irene, specializes in Filipino home‑cooking tutorials, budget‑friendly recipes, and small‑business food ideas that showcase traditional flavors with modern twists.
How does the YouTube channel Taste Of Pinas' approach to Filipino cooking differ from other Filipino cooking channels?
Taste Of Pinas focuses on low‑cost, scalable recipes ideal for home‑based businesses, emphasizing practical tips, ingredient cost breakdowns, and clear step‑by‑step demonstrations, whereas many other channels prioritize gourmet or festive dishes.
Last updated: August 21, 2026
