From the recipe collection
Shakoy / Lubid-Lubid
Visayan and Mindanao twisted yeast doughnuts fried at moderate heat until light inside, golden outside, and coated in sugar while warm.
- Prep time
- 2 hr including rising
- Cook time
- 15–20 min
- Yield
- Makes 12 pieces
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Combine flour, yeast, sugar, and salt in a bowl.
- Add warm milk or water and egg, then mix until a rough dough forms.
- Knead in butter and continue 8–10 minutes, until smooth and elastic.
- Cover and rise until doubled, about 60–75 minutes.
- Divide into 12 pieces, roll each into a rope, fold in half, and twist the strands together.
- Cover and proof 20–30 minutes, until puffy but still easy to lift.
- Fry at 165–170°C in small batches, turning until evenly golden and cooked through, about 3–4 minutes.
- Drain briefly and roll in sugar while warm.
