Shakoy – Twisted Donuts

This is one of the best Pinoy comfort food for meryenda/snack. It will surely worth the wait for this fine goodies. Serve it warm and it will be gone in no time.

Onboard, I suggest to cook this when the vessel is along side or only in very smooth/fine weather. Cooking on deep fryer needs alot of your attention, so always keep “SAFETY FIRST” on your top priority.

That’s all for now… I need to pack my baggage again to catch my flight tonight to join my next assignment vessel. I going onboard M.T. Mergus which is a Bitumen Aspalt carrier.

Please join me again on this another adventure of my Sealife. See you mates onboard!!! =)

Shakoy- Twist Donuts with Sugar Cinnamon Photo by Nino Almendra
Shakoy- Twist Donuts with Sugar Cinnamon
Photo by Nino Almendra

Now on with the cooking…

Shakoy – Twisted Donuts

Prep. time: 2 hours

Frying time: 2 minutes

Deep Fryer Temp. : 180′C

Difficulty: Easy but needs patience for the time to raise the dough.

Makes; 20 pcs.

Good for 12 crew

You will need;

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.

Direction;

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.

[Here’s how I do it] *Complete Photo Procedure of Sweet Dough Recipe.

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.

Here’s how I do it;

Complete procedure with photo tutorial of making the Dough, Click here!

Prepare large tray and cover it with flour.
Prepare large tray and cover it with flour.
After you punch down the dough, divide it into two.
After you punch down the dough, divide it 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 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).
Roll each cut of dough into 36 cm.(14 inches long).
Twist the dough from top...
Twist the dough from top…

Shakoy- Twist Donuts-8155

And lock both end at the bottom.
And lock both end at the bottom.
Transfer Shakoys to the floured tray and let the it proof at warm area {32-38’C}.
Transfer Shakoys to the floured tray and let the it proof at warm area {32-38’C}.
Let the Shakoys rise for 30-60minutes.
Let the Shakoys rise for 30-60minutes.
Preheat oil on deep fryer to 180’C and fry Shakoys in batches.
Preheat oil on deep fryer to 180’C and fry Shakoys in batches.
Cook each side for a minute of until golden brown.
Cook each side for a minute of until golden brown.
Drain on paper towels.
Drain on paper towels.
Roll it on plain white sugar.
Roll it on plain white sugar.
Turn until well coated.
Turn until well coated.
Or on sugar cinnamon.
Or on sugar cinnamon.
Turn until well coated.
Turn until well coated.
Shakoy - Twisted Donuts Photo by Nino Almendra
Shakoy – Twisted Donuts
Photo by Nino Almendra
Sugar Cinnamon Shakoy Photo by Nino Almendra
Sugar Cinnamon Shakoy
Photo by Nino Almendra
Sugar Cinnamon Shakoy Photo by Nino Almendra
Sugar Cinnamon Shakoy
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking some Shakoy – Twisted Donuts.


All Bloggers are welcome to join the party, it is hosted by

Angie  of  “The Novice Gardener”

Come All You Party People!!!

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Fiesta Friday #27 is now going on, co-hosted by the wonderful tandem of Selma and Elaine !!!

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25 comments

  1. I’m definitely allowed to make these; my husband has a soft spot for this kind of thing and would eat the whole lot. Nicely done. A little dip in homemade strawberry jelly would be diving.

    Like

  2. I am always amazed at what you manage to produce and cook onboard!! These look absolutely gorgeous! Also, just a reminder to edit your post to include a link to and a mention of Angie’s FF #36 post, especially if you would like to be considered for a feature. Thank you for bringing this to the party – Happy Fiesta Friday!!

    Like

    • Big thanks Selma for the reminder. I will surely do that.
      I actually write the post last Thursday morning, Philippine time. Scheduled it to go live on Friday while I’m on my way to Goteborg, Sweden to join my vessel.
      Anyway, thanks again for putting it up for me. Happy Fiesta Friday too !!! 🙂

      Like

  3. I love your pictures! They’re epic! And, the shape of the twisted donut is very cool. Safe travels, and I cannot wait to follow your sea bound adventures again. 🙂

    Like

    • Hello Diahann, I can’t remember if I had churros before. I would probably try make it onboard to compare it from the shakoy.
      Aww, sad to say that happy days are over for my vacation. I’m currently in the middle of flights to join my next assignment vessel. But I did had a wonderful time with my family and love ones during my vacation.
      Wish you a happy Weekends! 🙂

      Like

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