Bicho-bicho/Shakoy

Ingredients for Bicho-bicho/Shakoy

• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1 cup lukewarm milk
• 1 egg, beaten
• 2 tablespoons melted butter, margarine, or oil
• 2 teaspoons instant dry yeast
• 2 to 3 cups corn or canola oil, for frying
• 1/2 cup sugar, for dusting
• 1/2 teaspoon cinnamon powder, optional

How to cook Bicho-bicho/Shakoy

1. 1.Mix flour, sugar, and salt. Add milk, egg, melted butter, and yeast; stir into a sticky dough.
2. 2.Knead on a floured surface for 7 to 10 minutes until smooth and elastic. Cover and let double, 30 to 60 minutes.
3. 3.Deflate dough; divide into 16 pieces. Roll each into a 12-inch rope, twist, and pinch the ends together.
4. 4.Cover twists and let rise until nearly doubled; turn them over and rest 5 to 10 minutes until puffy.
5. 5.Fry in medium-hot oil in batches for 3 to 5 minutes, turning until evenly golden brown.
6. 6.Coat warm Shakoy in sugar, mixed with cinnamon if desired, and serve warm.