Pilipit or Shakoy is a very popular snack in the Philippines, best paired with coffee or hot chocolate during breaks or merienda. I have no idea why they call it "shakoy" but one this for sure this simple fried dough is very delicious.
This version of pilipit/shakoy is crispy on the outside but soft and fluffy in the inside. To make this: In a sauce pan melt the butter over medium heat. Turn off the heat and add iodized salt, white sugar and milk, mix well until sugar is dissolved. Add the egg and mix well. Add the dry yeast and stir. Let it sit for at least 7 minutes. Transfer the mixture into a large mixing bowl and add the flour, mix well using spatula. When all is well mixed, knead the dough for few minutes and shape into a ball. Cover with cling wrap and rest until the dough doubles in size, about 1 hour. When the dough has doubled in size, push your fist quickly, but gently into the center of the dough to release the air. Knead the dough for few minutes until smooth and elastic. Cover with plastic wrap and rise again for 45 minutes to 1 hour or until it doubles in size. After resting, knead the dough for few minutes and cut into 16 pcs with equal sizes. Roll the dough on your kneading table until it reaches 10 to 12 inches in length. Bring both ends together and twist. Repeat this process with the rest of the dough. Cover the dough with plastic wrap and rest for 30 minutes to expand.
To fry, pour the vegetable oil in a wide pot and heat up until it reaches 350° F. Adjust the heat to medium and fry the twisted dough until golden brown, this will take about 5 minutes. While the frying the pilipit, combine sugar and cinnamon in a medium size bowl and mix. Roll each fried pilipit into the sugar and cinnamon mixture to coat.
Yield: 16 pcs
Ingredients
3 cups All Purpose Flour + extra flour for dusting
2 tbsp Unsalted Butter
2 1/4 tsp Dry Yeast
2 tbsp White Sugar
1 cup Milk
1 large Fresh Egg
1/4 tsp Iodized Salt
3 to 4 cups Vegetable Oil for frying
For Dusting
2 tbsp White Sugar
1 tsp Cinnamon Powder
Procedure
In a sauce pan melt the butter over medium heat. Turn off the heat and add iodized salt, white sugar and milk, mix well until sugar is dissolved. Add the egg and mix well. Add the dry yeast and stir. Let it sit for at least 7 minutes. Transfer the mixture into a large mixing bowl and add the flour, mix well using spatula. When all is well mixed, knead the dough for few minutes and shape into a ball. Cover with cling wrap and rest until the dough doubles in size, about 1 hour.
When the dough has doubled in size, push your fist quickly, but gently into the center of the dough to release the air. Knead the dough for few minutes until smooth and elastic. Cover with plastic wrap and rise again for 45 minutes to 1 hour or until it doubles in size.
After resting, knead the dough for few minutes and cut into 16 pcs with equal sizes. Roll the dough on your kneading table until it reaches 10 to 12 inches in length. Bring both ends together and twist. Repeat this process with the rest of the dough. Cover the dough with plastic wrap and rest for 30 minutes to expand.
To fry, pour the vegetable oil in a wide pot and heat up until it reaches 350° F. Adjust the heat to medium and fry the twisted dough until golden brown, this will take about 5 minutes.
While the frying the pilipit, combine sugar and cinnamon in a medium size bowl and mix. Roll each fried pilipit into the sugar and cinnamon mixture to coat. You're done! Serve hot!
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