Bicho Bicho (Twisted Donut)

Bicho Bicho is the Filipino version of everyones all time favorite sugar donut. It is fluffy and unlike the regular donut, it is braided, not round.

This donut was very popular long before Dunkin Donuts came to the Philippines. Just like its braided shape, you will enjoy this Filipino twist on an American classic.

Yield: 16

Author: Malu Bonifacio

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Bicho Bicho (Twisted Donut)

Filipino version of donut rolled in sugar

Prep time: 20 MinCook time: 30 MinInactive time: 1 H & 30 MTotal time: 2 H & 20 M

Ingredients

Dough

• 2¼ tsp active dry yeast
• ¼ cup warm water
• 1 tsp granulated sugar
• 4 cups all purpose flour
• 1 tsp salt
• 1 cup fresh warm milk 105°-110°F
• ½ cup butter, melted
• 1 egg
• oil for frying
• ¼ cup granulated sugar for dipping

Instructions

1. Dissolve yeast in warm water and a tsp of sugar. Set aside for 5 minutes until it bubbles.
2. In a standing mixer, fitted with dough hook, add 2 cups flour, salt, milk, butter, egg and the yeast mixture. Mix until combined.
3. Pour the rest of the flour. Blend until the dough is smooth and elastic.
4. Place the dough in a greased bowl and let it rise for an hour.
5. Divide the dough into 16 - 18 parts.
6. Get one piece of the dough and form a long log around 13 inches.
7. Twist the dough by placing one side of the dough on top of the other.
8. Repeat with rest of the dough.
9. Fill the frying pan with oil and pour in the dough. Cook until golden brown.
10. Roll each donut with sugar.