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    Home » Filipino Desserts » How To Make Shakoy

    How To Make Shakoy

    by Lainey · Posted: Mar 16, 2017 · This post may contain affiliate links ·

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    Shakoy is a Filipino donut that is twisted, fried, and coated in sugar! Soft and fluffy- the aroma of these delightful Filipino donuts will remind you of the donuts sold at your local neighborhood bakery!

    Looking for more Filipino desserts? Try Suman Malagkit (Sweet Rice wrapped in banana leaves) or Buko Pie (Young Coconut Pie)! 

    Filipino twisted fried donuts on a round plate

    Learn how to make shakoy using very few ingredients- 7 ingredients to be exact! When I was preparing to share this recipe with you guys, I considered using frozen bread dough.  Then I decided why not make it from scratch, so I did and it was the best decision I made.

    Here is a little tidbit about me, I LOVE baking bread. The feel of dough on my hand and kneading it just makes me so happy!! Am I alone on this? (I hope not)

    Shakoy is basically a sugar-covered donut, but as I mentioned in the video, Filipinos don’t eat it for breakfast we usually eat it as a dessert or a snack.

    a cut part of Shakoy held by the two fingers

    So when I was in middle school and we had breakfasts at school, someone brought in donuts and I was really surprised because I grew up eating donuts as desserts. Anyways, these are delicious and it’s a must-try. Let me know if you guys make it! Happy Baking.

    Tips & Procedures:

    • Proofing the yeast: Warm water to about 105-115 degrees F or warm in the microwave for about 10 seconds. Then add yeast and sugar and mix.
    • Adding flour when kneading: Dust the dough sparingly, it will make the dough dry.
    • Begin frying with one Shakoy to test the heat of the oil. If it’s too hot, it will burn the dough before being cooked through. If it’s too low, the donuts will absorb the oil. I found the optimal temperature to be 350 degrees F.

    How to Make Shakoy:

    Listed below are all the ingredients you will need:

    • water
    • yeast
    • sugar 
    • all-purpose flour
    • salt
    • cooking oil

    In a cup add the warm water, yeast, and white sugar.  It takes about 30 seconds to 1 minute for the yeast to activate. If it doesn’t bubble up like the picture below, the yeast is dead or the water is too hot.

    I found that microwaving the water for 15 seconds is the right temperature for the yeast to activate:

    yeast being activated

    In a large bowl, add the flour and salt and whisk until combined.

    Next, add the yeast water and mix.  You might need to start using your hands and dust all-purpose flour if the dough is too sticky:

    bread being mixed with oil and water

    Allow the dough to rise for an hour.  You can see on the right how much the dough has doubled after an hour:

    dough growth

    This is my favorite part, punching the dough to release the air. Next, knead the dough for 5 more minutes. Feel free to watch the step by step video which gives you an accurate way to make the Shakoy:

    dough being punched

    After you’ve torn a piece of the dough, roll it into a long stick, twist it, allow it to rise for one more hour.  You will notice the dough has doubled in size again:

    shakoy rising

    Heat the oil and fry the shakoy until it’s golden brown.  My suggestion is to fry one shakoy first to check if the temperature of the oil is too hot:

    frying shakoy in oil

    Roll the shakoy in white or granulated sugar and serve immediately!

    coating shakoy with sugar

    Frequently Asked Questions:

    Can Shakoy be frozen?

    Yes, they freeze great. The best way to freeze is as soon as they cool to room temperature after frying. (Don’t add the sugar)

    How do I reheat my Shakoy?

    If it’s already fried, it’s best to toast them in a toaster oven for about 3-5 minutes.


    a pile of shakoy on a round plate
    Print Recipe Leave a Comment
    4.80 from 5 votes

    How To Make Shakoy

    A delicious and easy to make Filipino twisted fried donut that is coated in sugar! It’s an all-time favorite snack and an affordable sweet treat! 
    Prep Time1 hr 30 mins
    Cook Time15 mins
    Course: Dessert
    Cuisine: Filipino
    Keyword: filipino twisted donut, shakoy
    Servings: 12
    Calories: 240kcal
    Author: Lainey

    Ingredients

    • ½ cup warm water
    • ¾ teaspoons yeast
    • pinch sugar to activate the yeast
    • 1 ½ cups all purpose flour
    • ½ teaspoon salt
    • ¼ cup sugar
    • 1 cup oil for frying

    Instructions

    • In a cup add the warm water, yeast and pinch of sugar to active the yeast and allow it to sit for 5 minutes.
    • In a large bowl add the flour, salt, and whisk until well combined.
    • Add the yeast water and mix until elastic, smooth, and form into ball. Add all purpose flour if dough is sticky.
    • Grease bowl and place the dough in the bowl and cover with plastic wrap and allow it to sit for at least 1 hour or double in size. Make sure to keep it away from any breeze and in a warm place.
    • After an hour, punch the dough and allow it to sit for 5 minutes. Place dough on floured surface and knead for 5 minutes.
    • Break into 1-2 inch balls and form into long sticks about 1 foot, then twist.
    • Cover and set aside for 1 hour, then prepare to fry using 1 cup of oil and the fire on medium high.
    • Fry on both sides until light brown, about 30 seconds. Then place on paper towels to dry the oil and immediatly onto the sugar and coat.
    • Best served immediately.

    Nutrition

    Serving: 1g | Calories: 240kcal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 98mg | Potassium: 24mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!

    If you need more guidance, check out my video below!

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    Reader Interactions

    Comments

    1. Anonymous says

      April 05, 2018 at 12:05 am

      We eat it for snacks, not dessert. 😀

      Reply
      • Lainey says

        October 28, 2018 at 2:24 pm

        Yes!! It’s great for snacks as well! Thanks for swinging by!

        Reply
    2. Yani says

      October 17, 2018 at 4:17 am

      Amazing! This is so yum!

      Reply
      • Lainey says

        October 28, 2018 at 2:24 pm

        Thank you Yani!

        Reply
    3. Luke Ivan says

      December 27, 2018 at 9:35 pm

      Holy God Thank You for telling us the recipe you are a Good person 😀

      Reply
      • Lainey says

        December 28, 2018 at 7:52 am

        Haha! Thanks for swinging by!

        Reply
      • Lainey says

        January 08, 2019 at 2:10 pm

        Always a pleasure to be of help, Luke!

        Reply
    4. JMLaplana says

      March 08, 2019 at 10:11 pm

      copied your recipe… we will try this at home. if we can master it, maybe we can make shakoy for sale herw in our area. thank you for thw recipe…

      Reply
      • Lainey says

        March 10, 2019 at 6:13 am

        Sure! Thanks so much for trying out my shakoy recipe! Please tag me photos when you sell them at home JM!

        Reply
    5. Anonymous says

      March 10, 2019 at 12:25 am

      Maybe use more oil during frying, it will make a more uniform colored shakoy. 😊

      Reply
      • Lainey says

        March 10, 2019 at 6:12 am

        Aww thank you so much for your suggestion. I really plan to re-make this shakoy recipe. I love this Filipino dessert. 🙂

        Reply
        • Kome Sato says

          October 28, 2019 at 7:34 pm

          I will try this w/ veg. Combi, sweet potato or squash..a veg. shakoy.

          Reply
          • Lainey says

            September 01, 2020 at 9:14 pm

            Hey Kome, that’s a great idea! Please let me know how it goes and tag me photos if you make it. 🙂

            Reply
    6. Anonymous says

      April 01, 2020 at 11:14 pm

      This is one of my favorite snacks,i love shakoy

      Reply
      • Lainey says

        August 27, 2020 at 12:26 am

        Hello! I love this recipe too. 🙂

        Reply
    7. Patty says

      April 17, 2020 at 7:16 pm

      I was craving for this Shakoy 2 days ago. Today I found your shakoy recipe plus video. I’ve read the comments and sounded yummy 😀,I’m gonna try this.
      Thanks for sharing your recipe.👍

      Reply
      • Lainey says

        August 27, 2020 at 12:05 am

        Hi Patty! You’re welcome. Sorry for the late response. Have you tried this recipe already? 🙂

        Reply
    8. Karyn says

      April 23, 2020 at 9:41 pm

      Can I use one packet of active dry yeast to make a dozen? Or does it have to be 3/4 tbsp’s? That’s a lot of yeast.

      Reply
      • Lainey says

        September 30, 2020 at 7:19 am

        Oh yes, one packet works. I meant to write 3/4 teaspoon. Thanks for catching that, Karyn! 🙂

        Reply
    9. Loree says

      April 26, 2020 at 1:18 am

      Thanks for sharing. Your recipe is perfect. Mine turned out so yummy. I made a variation and use the same dough to make nutella balls. They turned out very yummy too =_)

      Reply
      • Lainey says

        August 27, 2020 at 12:11 am

        Hi Loree! That’s great! I’m glad that you like this recipe. Please tag me photos if ever you make this recipe again.

        Reply
    10. Anonymous says

      May 25, 2020 at 6:35 pm

      It’s ok .. it’s good with a hot chocolate ..reminds me of churros in Spain than the shakoy back home.. it’s closer to the Pilipit you get from the store or Italian’s zeppolli..Dont use this recipe if you want the soft on the inside shakoy the the others

      Reply
      • Lainey says

        February 03, 2021 at 11:05 pm

        Hi there, yes it’s great to pair this with a hot chocolate. Thanks for swinging by!

        Reply
    11. Anonymous says

      May 25, 2020 at 6:38 pm

      I mean try the other recipes on the other websites if you like the soft on inside version

      Reply
    12. deli says

      June 19, 2020 at 2:10 pm

      i think we call this bicho bicho or bitso bitso. The Filipino bakery here (Valerio’s) in Las Vegas sells them for $0.50 each.

      Reply
      • Lainey says

        September 03, 2020 at 1:56 am

        Hey deli! Really.. i just learned about that. Thanks for swinging by. Hope you can check my other filipino recipes, too. 🙂

        Reply
    13. Frank Gatdula says

      July 17, 2020 at 8:01 pm

      Thanks! Very simple instructions! Will be making soon using your recipe!

      Reply
      • Lainey says

        August 26, 2020 at 11:50 pm

        Hi Frank! You’re welcome. Please snap a photo and tag me if you do decide to make it!

        Reply
    14. Violet says

      January 28, 2021 at 6:43 pm

      How many calories in one piece of shakoy po?

      Reply
      • Lainey says

        February 03, 2021 at 11:07 pm

        Hi Violet,

        It has 234 kcal per serving. Thank you for visiting my blog!

        Reply
    15. Lizzy says

      March 18, 2021 at 1:19 pm

      5 stars
      i love shakoy and I bet it would taste really good with ube!!

      Reply
      • Lainey says

        February 01, 2022 at 1:15 am

        Hi Lizzy,
        It’s no wonder why you love shakoy. I guess ube shakoy would taste great, too! I haven’t tried that. Thank you for the idea!

        Reply
    16. Amara says

      March 25, 2022 at 6:36 pm

      RECIPE WRONG! I LEGIT THREW MY BATTER CAUSE I THOIUGHT IT WAS WRONG! IT ONLY SAID TO ADD FLOUR AND SALT AND NO SUGAR?????? TURNS OUT IT DID

      Reply
      • Amara says

        March 25, 2022 at 8:55 pm

        I apologize, my bad.

        Reply

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