Happy New Year to all my fellow bloggers all around the world. I wish you, your families and your friends a wonderful 2017!
After a long break on the blog, I’m back! I’ve been traveling; visiting exhibitions and museums, and mostly enjoying different kinds of delicious foods.
I can’t start the year without saying hello and attending Fiesta Friday #153 🙂 For today’s party, I’ve prepared twisted fried donuts called Shakoy, a golden, fluffy and sweet treat that is very popular in the Philippines. The recipe comes from my friend and fellow blogger Jhuls from The Not So Creative Cook. She is a very popular lady of Fiesta Friday, with delectable recipes, and a huge sense of humor. The recipe is so good, yet made with just a few ingredients!
- 15g fresh yeast
- 225ml lukewarm water
- 1 tbsp caster sugar
- 400g all purpose flour/plain flour
- 1/2 tsp salt
- Caster sugar (for coating)
- 1 tsp of cinnamon powder (optional)
- Sunflower oil (for frying)
- Line a wax paper on a large tray and set aside.
- In the mixing bowl of the stand mixer add the flour and the sugar.
- Crumble the fresh yeast in the middle and add the salt on the side.
- Slowly pour the lukewarm water into the mixing bowl.
- Start to mix all the ingredients with the hook of your stand mixer on a low speed.
- Gradually, mix on a high speed until the dough becomes elastic and detaches from the bowl.
- Transfer the dough into a greasy bowl and cover it with a clean kitchen cloth, and let the dough rise for 1 hour (for me).
- After 1 hour transfer the dough on a clean floured surface, punch it down gently to release the air.
- Divide the dough into 8 equals balls (for me, you could do more or less depending on the size you want them).
- Shape each ball into a long log, then twist it and pinch the end.
- Transfer the Shakoy on the tray.
- Proceed the same way for the rest of the dough.
- In a deep pan add the sunflower oil on a medium heat.
- When the oil is hot, slowly add the Shakoy.
- Remove when they are golden brown and transfer them into a colander.
- Finally, roll them into the sugar and cinnamon.
- Enjoy, they are best when they are savored immediately.
Thanks Jhuls for this amazing recipe!