Bicho-bicho
Bicho-bicho is a popular Filipino fried doughnut, often enjoyed for breakfast or as a dessert. It is made from soft, sweet dough that is fried in oil until golden brown and then sprinkled with powdered sugar. The origin of bicho-bicho dates back to the Spanish colonial era, when local Filipino cuisine mixed with Spanish pastry traditions. Since then, it has become one of the country's most beloved sweets, often found at street vendors. If you love simple yet special doughnuts, be sure to try this recipe. It's a perfect choice to enjoy with a cup of coffee or hot chocolate, and every bite is guaranteed to be a delight!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then mix in the sugar and yeast. Let it stand for 10 minutes, until frothy.
2
In a large bowl, sift the flour, then add the salt, vanilla extract, eggs, and melted butter.
3
Pour in the yeast mixture and knead the dough for 8-10 minutes, until smooth and elastic.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness, then cut into long strips.
6
Twist the strips together or form them into knots, then cover them and let them rise for another 30 minutes.
7
Heat the oil in a deep saucepan to about 340°F (170°C).
8
Fry the bicho-bichos for 2-3 minutes per side, until golden brown. Remove them with a slotted spoon and place them on paper towels to absorb excess oil.
9
Sprinkle with powdered sugar while still warm, and serve.
