Shakoy - A Filipino Dessert

 

 

Filipino’s loves eating Shakoy and mostly a favorite merienda for everyone. These are called Fried Dough in English. Shakoys are the native version of twisted doughnuts dipped in a bowl of sugar. These are sold in the market and usually seen in school canteens and even in street vendors too! It is made affordable as well. I cooked this during my vacation stay in my hometown deeply fried in a wok. I got this recipe from my Aunt. For her, she likes this recipe made hard and crunchier for her kids but for me I like it cooking a little crunchier dough but is light and soft inside. We enjoyed eating this in an afternoon snack paired with a cold cola. Some also are served for breakfast which is great when paired with hot coffee or cocoa! This is a best Filipino dessert to prepare especially when you’re at home watching movie marathons and playtime with the kids. It's yummier when dipped or glazed with ganache or any of your favorite chocolate syrup.

Ingredients (Yields 8-10 Shakoy. You can multiply all the ingredients if you want more and if you made the recipe successful).

• 1½ cups all-purpose flour
• 1/2 cup all purpose flour, for add-on and dusting
• 1/4 cup sugar, for dusting
• 2 teaspoon instant dry yeast
• 1 teaspoon sugar, for the yeast to bloom
• 1/2 cup warm water, for the yeast to bloom
• 1/2 teaspoon salt
• 1 cup oil, for frying + 1 tablespoon to grease in hands while kneading

Procedure:

For Shakoy Dough
 

First is to activate the yeast. Instead of mixing directly all he dry ingredients, here's the alternative in preparing the recipe. More photos are attached in every procedure to help you guided.
 

Pour 1 teaspoon sugar in a half cup warm water (110-115 degrees F). Pour yeast, slightly stir and set aside for 20-30mins to bloom.

 

This is how the yeast looks like when bloomed.

 

Shakoy Dough

Sift the flour and salt in a clean bowl then combine. Make a well on the flour and pour the bloomed yeast in the center as shown below.
 

 

 Mix until forms a dough. If the dough has lots of cracked and looks so dry (as shown below), gradually add 1 tablespoon tap water and knead more.

Transfer to a clean surface, dust it with flour. Knead until smooth and form a ball. If the dough is still sticky, add a little flour and knead more until you get the desired consistency. (Grease hands with oil while kneading).

Place the dough in a greased bowl (use oil to grease). Cover with cloth and let it stand for an hour to rise.

After an hour, remove the cover and press the center to release the air. The picture below shows the dough after an hour.

 

Knead again and divide evenly into small sizes. Roll into a log then twist. Repeat this procedure until you finished everything.

 

 

After twisting all the dough, place on a lightly greased baking tray or flat surfaced container.  Cover the baking tray with cloth and let it stand for another hour to rise.

 

 

This is how the dough looks like after another hour.

 

 

Place a wok with cooking oil on medium heat. Deep shakoy and fry until golden brown. Do it by batch. Prepare a bowl with a kitchen tissue (this is where you place your cooked shakoy; tissue helps absorbed remaining oil from the shakoy and keep it not-oily when served). Prepare a bowl with sugar, deep shakoy in the sugar then place in a clean bowl. (Sugar sticks easily to the shakoy when it’s hot so better do it right after taking from the plate with tissue).

 This is the cooked Shakoy looks like after a few minutes. It's soft when pressed lightly.

 

It springs back when pressed.

 

6. Serve warm and enjoy!

 Makes 8-10 Shakoy depending on size