Shakoy Recipe

Chef Nora Benson

22 May, 2023

Looking for a delicious Filipino treat? Try our Shakoy recipe! Crispy on the outside and fluffy on the inside, these fried dough treats are perfect for any occasion. With easy-to-follow instructions and helpful tips, you'll be making perfect Shakoy in no time. So, grab your ingredients and get ready to indulge in this sweet and satisfying treat!

Shakoy

Publisher: Lofty Recipes
Cuisine: Filipino
Category: Dessert, Pastry, Snack
Prep Time: 20 minutes
Cook Time: 20 minutes
Total duration: 2 hours (including resting time for the dough)
Servings: 20 pieces of shakoy
Calories: 180 calories

About this recipe

Shakoy, also known as "twisted donuts" or "Filipino donuts," is a beloved pastry in the Philippines that has been enjoyed for generations. This crispy, golden-brown fried dough is a staple at breakfast, merienda (snack time), or any time of the day.

The name "Shakoy" comes from the Visayan term "sukoy-sukoy," which means "twisted" or "coiled." And true to its name, the dough is rolled and twisted into a spiral shape before it's deep-fried to crispy perfection.

What sets Shakoy apart from other fried dough pastries is its unique texture. It has a crunchy exterior and a soft, chewy interior that's similar to a bread doughnut. The dough is flavored with a touch of sweetness and a hint of salt, which gives it a delightful balance of flavors.

One of the best things about Shakoy is that it's incredibly versatile. You can enjoy it as is, dipped in your favorite dip or sauce, or dusted with powdered sugar. You can even experiment with different flavors, such as adding vanilla extract, cinnamon, or nutmeg to the dough.

Making Shakoy at home is also a fun and rewarding experience. The process of kneading, rolling, and shaping the dough can be therapeutic, and the aroma of the frying dough will fill your home with a mouthwatering scent.

Plus, there's nothing quite like biting into a freshly-fried piece of Shakoy and enjoying the crunchy, chewy goodness.

Shakoy is a delicious and beloved pastry in the Philippines that's enjoyed by people of all ages. Its unique texture, versatile flavors, and easy-to-make recipe make it a favorite snack or dessert for many Filipinos. If you haven't tried Shakoy yet, I highly recommend giving it a try!

Recipe origin and background

Shakoy is a Filipino pastry that originated in the Visayan region of the Philippines, particularly in the province of Cebu. The pastry's name comes from the Visayan term "sukoy-sukoy," which means "twisted" or "coiled."

Shakoy is believed to have been influenced by the Spanish churros, which were introduced to the Philippines during the Spanish colonial period. Churros are a fried dough pastry that's popular in Spain and Latin America, and they share some similarities with Shakoy in terms of their texture and preparation method.

However, Shakoy has evolved into its own unique pastry with its own distinct flavors and characteristics. It's a beloved snack and dessert in the Philippines and is enjoyed by people of all ages.

Today, Shakoy is widely available in bakeries, food stalls, and markets throughout the Philippines. Its popularity has also spread to other parts of the world, particularly in areas with a significant Filipino population.

Why try this Shakoy recipe?

If you're a fan of fried dough pastries, you should definitely give Shakoy a try! Here are a few reasons why:

Unique flavor and texture: Shakoy has a unique texture and flavor that sets it apart from other fried dough pastries. The dough is lightly sweetened and seasoned with a touch of salt, which gives it a perfectly balanced flavor. The exterior of the pastry is crispy, while the interior is soft, chewy, and slightly doughy.
Versatile snack or dessert: Shakoy is incredibly versatile and can be enjoyed in many different ways. You can eat it plain, dip it in your favorite sauce or dip, or dust it with powdered sugar. You can also experiment with different flavors, such as adding cinnamon, nutmeg, or vanilla extract to the dough.
Easy to make at home: Making Shakoy at home is a fun and rewarding experience. The recipe is simple and requires only a few basic ingredients that you probably already have in your pantry. Plus, the process of kneading, rolling, and shaping the dough can be therapeutic and a great way to spend an afternoon in the kitchen.
A taste of the Philippines: Shakoy is a beloved pastry in the Philippines and is enjoyed by people of all ages. By trying the recipe, you'll get to experience a taste of Filipino culture and cuisine. It's a great way to explore new flavors and expand your culinary horizons.

Shakoy is a delicious and unique pastry that's definitely worth trying. Its balanced flavors, versatile nature, and ease of preparation make it a perfect snack or dessert for any occasion. So go ahead and give it a try – you won't be disappointed!

What does Shakoy taste like?

Shakoy has a unique flavor and texture that sets it apart from other fried dough pastries. The exterior of the pastry is crispy and golden-brown, while the interior is soft, chewy, and slightly doughy.

The flavor of Shakoy is a perfect balance of sweet and salty. The dough is lightly sweetened with sugar, which gives it a pleasant sweetness that's not overpowering. It's also seasoned with a touch of salt, which helps to enhance the overall flavor profile of the pastry.

When eaten warm and fresh from the fryer, Shakoy is absolutely delicious. It has a satisfying crunch that gives way to a soft, doughy interior with a pleasant chewiness. The pastry's texture and flavor make it a perfect pairing with coffee, tea, or hot chocolate.

Shakoy's unique texture and balanced flavors make it a beloved pastry in the Philippines and a popular snack or dessert for people of all ages.

What is in Shakoy?

The ingredients needed for Shakoy recipe are:

All-purpose flour: This is the main ingredient in the recipe and provides the structure and texture to the pastry.
Yeast: Yeast is used to help the dough rise and give it a light and airy texture.
Sugar: Sugar is added to the dough to give it a slightly sweet flavor.
Salt: A small amount of salt is added to balance out the sweetness of the sugar and enhance the overall flavor of the pastry.
Water: Water is used to hydrate the dough and activate the yeast.
Vegetable oil: This is used for frying the Shakoy and gives it a crispy exterior.

Some recipes may also include additional flavorings, such as vanilla extract, cinnamon, or nutmeg, to enhance the flavor of the dough.

Equipment required for this recipe

Mixing bowl: A mixing bowl is used to mix the dough ingredients together. A large pot or plastic container can be used as a substitute for a mixing bowl.
Wooden spoon or rubber spatula: This is used to mix the dough and ensure that all the ingredients are well combined. A fork or whisk can be used instead of a wooden spoon or rubber spatula.
Rolling pin: A rolling pin is used to flatten the dough into thin strips before shaping and cutting them into Shakoy. A bottle or any cylindrical object can be used as a rolling pin substitute.
Knife or pizza cutter: A knife or pizza cutter is used to cut the flattened dough into strips. Scissors or any sharp knife can be used as a substitute for a pizza cutter.
Deep-fry thermometer: A deep-fry thermometer is used to monitor the temperature of the oil while frying the Shakoy. This ensures that the oil stays at the correct temperature and the Shakoy are fried evenly. A candy thermometer can be used as a substitute for a deep-fry thermometer.
Deep-fryer or heavy-bottomed pot: A deep-fryer or heavy-bottomed pot is used for frying the Shakoy. A wok or any large, heavy-bottomed pan can be used as a substitute for a deep-fryer or heavy-bottomed pot.

How to make Shakoy

Get the perfect Shakoy recipe for crispy and fluffy fried dough treats. Easy-to-follow instructions and helpful tips included. Try it now!

Ingredients

3 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 tbsp. active dry yeast
1/2 cup warm water
1/2 cup evaporated milk
1 egg
1/4 cup vegetable oil
cooking oil for deep frying
1/2 cup sugar for coating

Note: You can adjust the amount of sugar in the recipe according to your taste preference. You can also add other flavors such as vanilla or cinnamon to the dough for additional flavor.

Instructions

In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well and set aside.
In a small bowl, dissolve the active dry yeast in warm water. Add a pinch of sugar and stir until the yeast is completely dissolved. Set aside and let it sit for about 5 minutes or until the mixture becomes frothy.
Add the yeast mixture, evaporated milk, egg, and vegetable oil to the dry ingredients. Mix well until a smooth dough is formed.
Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic.
Place the dough in a clean bowl, cover it with a damp cloth and let it rest for about 1 hour or until it doubles in size.
Punch down the dough to release the air and knead it again for a few minutes.
Divide the dough into small pieces and roll each piece into a long rope, about 6-8 inches in length.
Flatten the dough rope with a rolling pin, then twist it to create a spiral shape.
Heat the cooking oil in a deep pan or fryer over medium heat. Once the oil is hot, carefully drop the shakoy into the oil, one at a time, and fry until golden brown.
Remove the shakoy from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
While still warm, coat each shakoy with sugar by rolling them in a bowl of sugar.
Serve and enjoy your homemade Shakoy!

How to serve Shakoy

Serving Shakoy is a simple process. Once they're fried and drained, simply plate them and serve them warm with your preferred accompaniment. It's a delicious and satisfying snack or dessert that's sure to please.

Drain the excess oil: Once the Shakoy are fried and golden brown, remove them from the oil using a slotted spoon or tongs. Allow the Shakoy to drain on a paper towel-lined plate to remove any excess oil.
Serve warm: Shakoy are best served warm, so you'll want to serve them as soon as they're done frying. They can be served on their own, dusted with powdered sugar, or served with your favorite dip or sauce, such as chocolate sauce, caramel sauce, or condensed milk.
Enjoy: Once the Shakoy are plated and ready to serve, it's time to enjoy! Eat them while they're still warm for the best flavor and texture.

Rated: 4.9 of 5.0 from 504 reviews.

Recipe Tags: Shakoy, Shakoy Recipe, Recipe, Top rated, Twisted Snack, Twisted Donut

What to serve Shakoy with

Shakoy can be served on their own or with a variety of accompaniments. It can also be paired with a variety of sweet sauces to enhance their flavor and make them even more delicious. Here are some popular options:

Powdered sugar: Shakoy have a slightly sweet flavor on their own, but dusting them with powdered sugar can add an extra touch of sweetness and make them look more appealing.
Condensed milk: Condensed milk is a popular dipping sauce for Shakoy. Its thick and creamy consistency pairs well with the light and fluffy texture of the pastry.
Chocolate sauce: If you're a fan of chocolate, you can serve Shakoy with a homemade or store-bought chocolate sauce. Drizzle it over the Shakoy or serve it on the side for dipping.
Caramel sauce: Another delicious option is caramel sauce. The sweet and slightly salty flavor of caramel pairs well with the slightly sweet taste of Shakoy.
Ice cream: If you want to turn Shakoy into a dessert, you can serve them with a scoop of ice cream. Vanilla or caramel ice cream would be a great choice.

My recommendations and tips

Use bread flour: Bread flour has a higher gluten content than all-purpose flour, which helps create a chewy and fluffy texture in the Shakoy.
Let the dough rest: After kneading the dough, allow it to rest for at least 30 minutes. This will help the gluten relax and make the dough easier to roll out.
Roll the dough thinly: To achieve the classic shape and texture of Shakoy, roll the dough thinly and cut it into strips. This will create a crispy exterior and fluffy interior.
Keep the oil at the right temperature: It's important to keep the oil at the correct temperature while frying the Shakoy. If the oil is too hot, the Shakoy will burn quickly, while if it's too cold, they will absorb too much oil and become greasy. The ideal temperature for frying Shakoy is around 350°F (175°C).
Don't overcrowd the fryer: It's important not to overcrowd the fryer or pot while frying the Shakoy, as this will lower the oil temperature and result in uneven cooking. Fry the Shakoy in small batches instead.
Drain excess oil: Once the Shakoy are fried, allow them to drain on a paper towel-lined plate to remove any excess oil.
Serve warm: Shakoy are best served warm, so serve them as soon as possible after frying.

How to store Shakoy

Allow Shakoy to cool: Once you have finished frying the Shakoy, let them cool to room temperature.
Place in an airtight container: Once the Shakoy have cooled down, place them in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.
Store in a cool, dry place: Place the container of Shakoy in a cool, dry place. Do not store them in the refrigerator, as this can cause them to become stale.
Consume within a few days: Shakoy are best consumed within a few days of being made. After that, their texture may start to change, and they may become stale.
Reheat before serving: If you want to enjoy the Shakoy again, you can reheat them in the oven or toaster oven at 350°F (175°C) for a few minutes until they are warmed through. Alternatively, you can microwave them for 10-15 seconds to warm them up.

Potential ingredients substitutes

Bread flour substitute: If you don't have bread flour, you can use all-purpose flour instead. However, the texture of the Shakoy may be slightly different.
Instant yeast substitute: If you don't have instant yeast, you can use active dry yeast instead. Just keep in mind that active dry yeast needs to be activated in warm water before being added to the dough.
Evaporated milk substitute: If you don't have evaporated milk, you can use regular milk instead. However, the flavor and texture of the Shakoy may be slightly different.
White sugar substitute: If you don't have white sugar, you can use brown sugar, honey, or maple syrup instead. Keep in mind that these substitutes may alter the flavor of the Shakoy slightly.
Vegetable oil substitute: If you don't have vegetable oil, you can use canola oil, sunflower oil, or any other neutral-flavored oil instead.

What else you should know

One thing to note about making Shakoy is that it involves working with a sticky dough that can be difficult to handle at first.

It's important to not be discouraged if your dough doesn't come together perfectly on the first try.

With a little practice and patience, you can get the hang of it and create perfect Shakoy.

Also, it's important to fry the Shakoy in hot oil, but not too hot, as this can cause them to burn on the outside and remain undercooked on the inside.

Finally, while Shakoy are traditionally enjoyed as a sweet treat, you can also experiment with savory flavors by adding different spices or herbs to the dough.