Locally call it bichokoy, others call it shakoy or local doughnut or twisted doughnut. The process of making it is very similar to that of a doughnut. They differ in shape and glaze. For this bichokoy recipe, we will be using margarine and sugar to coat. Knowing how to make this at home is such a great idea.
Here’s how to make Bichokoy:
2 cuos All-purpose Flour
1 tsp. Sugar
tbsp. Active Yeast
1 tsp. Vanilla Extract
1 cup Warm Water
And more Sugar…
- In a bowl, pout it about a cup of warm water. Add in the sugar, then the yeast. Set aside and wait until the bubbles start to appear.
- In a large bowl, pour in the all-purpose flour, then salt and vanilla extract. Create a well at the center and pour in the activated yeast. Mix and knead. Add more water or sprinkle some flour if needed. Knead until the dough is firm and smooth.
- Put it back in the bowl, cover with a cloth and let it rise for about 1 hour.
- Once it doubles its size. Punch and start kneading again.
- Divide into equal sizes. Roll into small logs and twist. Seal the end part by pressing.
- Cover the twisted doughs and allow it to rise for about 30-40 minutes.
- Heat a good amount of oil in a pan. Fry the doughs until golden brown.
- To finish, brush some margarine and coat them with sugar.
Note from Ren:
This is my version of bichokoy. I added margarine for the coating to make it even tastier. This my favorite afternoon snack paired with some cold juice drink. I know handling dough and kneading is not that easy, it requires some effort, but it’s always worth it.
If you have any suggestions or clarification about this recipe, drop a comment below or send me an email or you can direct message us on our Facebook Page.
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