Shakoy: Filipino Twisted Donut

Shakoy: Filipino Twisted Donut

1 kg. all purpose flour/bread flour
2 Tbsp. instant yeast
1/2 Tbsp. (1.5 tsp.) fine salt
3/4 cup sugar white granulated
1/2 cup unsalted butter, softened {kept at room temperature for an hour or softened inside the microwave for few seconds.}
3 pcs. med. size (60grms/each) fresh eggs
1.5 cup water, room temperature{a little more or less}

*For frying:
Deep Fryer w/ built in thermostat.{or a deep pan w/ candy thermometer}
a lot of clean/clear vegetable oil{amount will defend on the size of your deep pan}

* For the sugar coating
– 1 cup white + 1 Tbsp. cinnamon powder.
– or just roll it on plain white sugar.

Cooking Instructions:

1. Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients. Add the softened butter, eggs and water. Increase speed to medium-high and knead the mixture for 10-12 minutes or until smooth and elastic. A good mixture will have blisters on the dough surface.
2. Either brush the bowl or rub the dough surface with vegetable oil and place it back into the bowl, cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk. Punch down dough and set aside.
3. Prepare large tray and cover it with flour.
4. On a greased working table, divide the dough into two. Roll  the 1st dough to make a 10 inches log (bastón). Divide each log into 10 and cut with a dough cutter. Do the same with the 2nd piece of dough.
5. Roll each cut of dough into 36 cm.(14 inches long). Twist from top and lock both end at the bottom.
6. Transfer Shakoys to the floured tray and let the it proof at warm area {32-38’C}. Let the Shakoys rise for 30-60minutes.
7. Preheat oil on deep fryer to 180’C and fry Shakoys in batches. Cook each side for a minute of until golden brown.
8. Drain on paper towels. Roll it on plain white sugar or sugar cinnamon. Serve warm with coffee or hot tea.
9. Enjoy your snack.

 

source:  icookonboard