Shakoy or Lubid Lubid
- 1½ cups all-purpose flour + extra for dusting
- ¾ tbsp. instant yeast
- ½ tsp salt
- ½ cup water
- 1 cup oil, for frying
- ¼ cup sugar
- 1 tbsp. cinnamon powder
Cooking Instructions:
- In
a bowl sift flour, add yeast and salt then mix well. Make a well and
pour the water in the center and mix until forms a dough.
- Knead on a
floured surface until smooth then form a ball. If the dough is too sticky
just add a little flour and knead more until you get the right
consistency.
- Grease bowl with oil, place the dough and cover with cloth
and leave for an hour for the dough to rise and double its size.
- After rising, punch down the dough, knead and roll into log. Cut dough into small sizes
evenly.
- Roll each piece into a long stick and twist. Place on a
baking tray and cover with cloth and let it rest for another hour to
rise.
- In a wok heat cooking oil in a medium heat, drop shakoy “lubid–lubid”
by batches and fry until golden brown. Drain on paper towels, drop in a
bowl of sugar or cinnamon sugar is using one. Mix to coat evenly and
shake off excess sugar and serve.
-
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Filipino recipes from various sources around the web. We claim no
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unless
otherwise mentioned.
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:
- 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.
- 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.
- Prepare large tray and cover it with flour.
- 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.
- Roll each cut of dough into 36 cm.(14 inches long). Twist from top and lock both end at the bottom.
- Transfer Shakoys to the floured tray and let the it proof at warm area {32-38’C}. Let the Shakoys rise for 30-60minutes.
- Preheat oil on deep fryer to 180’C and fry Shakoys in batches. Cook each side for a minute of until golden brown.
- Drain on paper towels. Roll it on plain white sugar or sugar cinnamon. Serve warm with coffee or hot tea.
- Enjoy your snack.
source: icookonboard
Pinoy Donut-Shakoy
2 cups All Purpose Flour
1/2 cup water
1 egg
1/4 cup sugar
1/4 cup butter - cold and cut into cubes
1tsp instant yeast
1 tsp salt
extra sugar for coating
oil for deep frying
Cooking Instructions:
1. In a large bow,combine the flour, sugar, yeast, salt, and butter. Mix well until well incorporated.
2. Add the egg and water into the mixture and mix to form a dough
3. Dust a flat working area with flour then knead the dough until smooth and elastic. Cover dough and leave to rise for 1 hour
4. After 1 hour, divide the dough into 14 equal pieces. Roll each dough into thin logs and twist.
5. Proof shakoy for 30 minutes (just leave it on the flat surface)
6. Heat the oil for deep frying.
7. After 30 minutes, fry each of the shakoy until all sides turn brown. Cool them up and coat each shakoy with sugar
