4/28/2020 Bicho-Bicho
Bicho-Bicho
Bicho-Bicho made of yeast dough deep-fried to golden perfection. Soft, fluffy,
and coated in sugar, these Filipino twisted donuts make a great breakfast,
snack or dessert. They're seriously addicting!
Prep Time Cook Time Rising Total Time
25 mins 15 mins 1 hr 30 mins 2 hrs 10 mins
4.09 from 23 votes
Course: Dessert, Snack Cuisine: Filipino
Keyword: filipino twisted donuts, shakoy Servings: 12 Servings
Calories: 355kcal Author: Sanna Talavera
Ingredients
1/2 cup warm water (105-115 F)
2 1/4 teaspoon active dry yeast
1/4 cup sugar
2 eggs, lightly beaten
3/4 cup warm milk
1/2 cup melted butter
1/2 teaspoon salt
4 1/2 cups flour
canola oil
sugar for coating
Instructions
1. In a large mixing bowl, combine warm water, yeast, and 1 teaspoon of the sugar. Stir and let stand for
about 5 minutes or until mixture is foamy.
2. Add the remaining sugar, eggs, milk, melted butter, and salt. Stir with a wooden spoon until well-
combined.
3. Add the flour gradually while stirring, adding only enough until the dough has gathered in the center of
the bowl. It should still be soft and not dry. You may not need the entire amount of flour.
4. Turn the dough over on a floured surface and knead until smooth, elastic, and has lost some of its
stickiness. Use some of the remaining flour to prevent the dough from sticking too much on the board or
on hands.
5. Shape the dough into a ball and place in a bowl. Cover the bowl with a kitchen towel and let the dough
rise for about an hour, or until double in size.
6. Once risen, gently deflate the dough and divide it into 4 equal portions. Divide each portion into 4 smaller
equal portions for a total of 16 pieces.
7. Using the palm of hands or a rolling pin, flatten each portion to form a rectangular dough about 6 inches
in length and 4-inches in width.
8. Roll the flattened dough lengthwise to form a log. Using hands, roll the log back and forth against the
kneading surface to elongate to 13 to 15 inches long.
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4/28/2020 Bicho-Bicho
9. Braid the log into a twisted rope by folding in the middle the log midways and overlapping each side over
each other. Repeat with the remaining portions.
10. Arrange the braided dough in a single layer on a large baking pan at about an inch apart. Cover with a
kitchen towel and let rise for 30 minutes or until puffy.
11. In a heavy bottom pan over medium heat, heat about 3 inches of cooking oil to 350 F.Add the dough 2 to
3 at a time, starting with the puffiest ones, and deep-fry the dough for about 1 to 3 minutes or until
golden. Adjust the heat from time to time to prevent the donuts from burning.
12. With a slotted spoon, remove fried donuts from the oil and drain on paper towels. In a shallow plate, toss
the donuts in sugar to fully coat. Serve warm.
Nutrition
Calories: 355kcal | Carbohydrates: 50g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium:
184mg | Potassium: 102mg | Fiber: 2g | Sugar: 13g | Vitamin A: 300IU | Calcium: 31mg | Iron: 2.4mg
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