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)!
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.
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:
- all-purpose flour
- 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:
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:
Allow the dough to rise for an hour. You can see on the right how much the dough has doubled after an hour:
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:
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:
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:
Roll the shakoy in white or granulated sugar and serve immediately!
Frequently Asked Questions:
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)
If it’s already fried, it’s best to toast them in a toaster oven for about 3-5 minutes.
How To Make Shakoy
- 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
- 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.
If you need more guidance, check out my video below!
We eat it for snacks, not dessert. 😀
Yes!! It’s great for snacks as well! Thanks for swinging by!
Amazing! This is so yum!
Thank you Yani!
Luke Ivan says
Holy God Thank You for telling us the recipe you are a Good person 😀
Haha! Thanks for swinging by!
Always a pleasure to be of help, Luke!
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…
Sure! Thanks so much for trying out my shakoy recipe! Please tag me photos when you sell them at home JM!
Maybe use more oil during frying, it will make a more uniform colored shakoy. 😊
Aww thank you so much for your suggestion. I really plan to re-make this shakoy recipe. I love this Filipino dessert. 🙂
Kome Sato says
I will try this w/ veg. Combi, sweet potato or squash..a veg. shakoy.
Hey Kome, that’s a great idea! Please let me know how it goes and tag me photos if you make it. 🙂
This is one of my favorite snacks,i love shakoy
Hello! I love this recipe too. 🙂
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.👍
Hi Patty! You’re welcome. Sorry for the late response. Have you tried this recipe already? 🙂
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.
Oh yes, one packet works. I meant to write 3/4 teaspoon. Thanks for catching that, Karyn! 🙂
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 =_)
Hi Loree! That’s great! I’m glad that you like this recipe. Please tag me photos if ever you make this recipe again.
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
Hi there, yes it’s great to pair this with a hot chocolate. Thanks for swinging by!
I mean try the other recipes on the other websites if you like the soft on inside version
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.
Hey deli! Really.. i just learned about that. Thanks for swinging by. Hope you can check my other filipino recipes, too. 🙂
Frank Gatdula says
Thanks! Very simple instructions! Will be making soon using your recipe!
Hi Frank! You’re welcome. Please snap a photo and tag me if you do decide to make it!
How many calories in one piece of shakoy po?
It has 234 kcal per serving. Thank you for visiting my blog!
i love shakoy and I bet it would taste really good with ube!!
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!
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
I apologize, my bad.