Twisted Ring Donuts (Shakoy)

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These twisted ring donuts are slightly crunchy on the outside, soft and pillowy on the inside, then topped with a vanilla glaze. These glazed donuts are sure to brighten up your day! There are different varieties of donuts, and one of them is the twisted one – such a beautiful and fun shape!

I adapted this recipe from my Berliner donuts recipe and shaped it differently like a twisted rope knot ring. 😉 This donut looks like a popular snack from the Philippines; we called it Shakoy or Bicho-Bicho. Shakoy is also fried donuts and also shaped in twisted style.

In this recipe, we need about 1 hour for the dough to rest until it becomes manageable. It would help if you also gave the dough a proper kneading to reach its good volume and softness.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

Don’t get discouraged if your first attempt was unsuccessful. Remember, baking and cooking are like experimenting, so be patient. Celebrate your weekends with Twisted Ring Donuts or Shakoy.

You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

For 10 servings of Twisted donuts, you will need:

For the main dough

  • 310 grams (2 cups + 2 tbsp) all-purpose flour
  • 40 grams (3 tbsp) granulated white sugar
  • 1 tsp (7 grams) fine salt (use less when using salted butter)
  • 7 grams instant dry yeast (21 grams fresh yeast or 2 1/4 tsp (8 grams) active dry yeast)
  • 120 grams (1/2 cup) milk (I used whole milk), lukewarm
  • 2 eggs, large and in room temperature
  • 50 grams (4 tbsp) unsalted butter, softened at room temperature

For the glaze

  • 250 grams (1 3/4 cups) powdered sugar
  • 60 grams (1/4 cup) milk
  • 30 grams (2 tbsp) melted butter, lukewarm
  • 1/4 tsp vanilla extract

Miscellaneous

  • vegetable or neutral oil, for frying
  • sugar, for coating donuts, if you prefer

Procedure (video):

For the main dough – Knead using a stand mixer

  1. In a bowl or the bowl of a stand mixer, add flour, sugar, salt, and instant dry yeast. Whisk to combine, then add lukewarm milk or water. Mix the dough with a spatula until you get a shaggy and sticky dough. Knead the dough on a low level, then add 1 egg yolk at a time. Knead the dough for 5 minutes until you have a smooth and firm dough.
  2. Add 1 tbsp butter at a time as you knead. Make sure that the dough absorbs the butter before adding more. Continue kneading until everything is added (approx. 15 minutes) and knead until the dough becomes elastic and is no longer sticky and no longer torn. When kneading, make sure that your dough temperature will not exceed 30 degrees Celsius, especially when using a stand mixer or electric mixer. Take the windowpane test.

For the main dough – Knead by hand

  1. In a large bowl, add flour, sugar, and salt. Mix and make a well in the middle. Now add the sponge dough, pour the lukewarm milk or water, and add the lightly beaten egg. Mix everything well with your hands or sturdy spatula until it forms a shaggy dough.
  2. Transfer the dough to the working surface and knead it for at least 8 minutes. Then add butter, dice by dice, and continue kneading until butter is thoroughly incorporated into the dough. Use a bench scraper to gather the buttery dough together and continue kneading until it is smooth and elastic, about 25 to 30 minutes or until it passes the windowpane stretch test.

First rise

  1. Take the dough out of the bowl, shape it into a ball and place it in a large bowl (greased it a little). Cover with a kitchen towel or plastic film and allow to rise for approx. 1 hour to 1 and a half hours in a warm area or until the dough has doubled in volume.

Forming the dough

  1. Punch the dough down and weigh the whole dough and divide it into 10 equal portions. Shape the dough pieces into small balls and place them with the closure downwards, with a sufficient distance between them.
  2. Working on one dough at a time, shape them into a twisted ring donut. Please watch my video here for shaping guidance.
  3. Cover the dough pieces with a plastic film for 2 to 4 hours in a warm place until they are doubled in size. But still, check your dough from time to time because many factors will determine the length of time.
  4. While your dough is resting, you can prepare your deep-fryer with oil and the glaze for your donuts.

Frying

  1. Put enough oil in a large pan or deep fryer and bring a maximum of heat 170 degrees Celcius. Slide the doughnuts on their papers into the hot oil, use tongs to pluck out the papers, which should float free within seconds. Fry 2 to 3 minutes per side, or fry until slightly golden. Wooden sticks are ideal for turning. Watch the video tutorial to see how I fry my doughnuts.
  2. After frying, use a slotted spoon and remove the Twisted Ring Doughnuts from the oil and drain well on kitchen paper. Repeat the same frying method until you have fried all your doughnuts and keep checking the oil temperature.
  3. Then transfer the donuts cool on a cooling rack and let them cool before glazing. If you’re not glazing your donuts, then coat them with sugar while they are still warm.

For the glaze

  1. In a medium bowl, whisk all the glaze ingredients until smooth. Cover then set aside. Adjust the sweetness and thickness of your glaze according to your liking.

Serving

  1. Working with one twisted donut at a time, dip one side of each donut into the glaze and return to the wire rack.
  2. Let glaze set for about 20 minutes before serving.

Notes:

  • Window test: If you pull a small piece of the dough apart thinly and can read a newspaper through the ‘dough window,’ the dough is sufficiently kneaded and perfect for further processing.
  • Let the doughnuts rise on individual squares of parchment paper. Once it is time to fry, you can slide both the doughnut and its parchment paper into the hot oil and then remove the paper with tongs. That way, the doughnut will hold its shape; otherwise, trying to move it with a spatula might deflate it before it hits the oil.
  • Use warm/room temperature milk instead of hot milk.
  • Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients. 
  • These doughnuts are best eaten within a day of frying.
  • Forming a twisted ring: alternatively, you can twist the dough and make Shakoy.
  • Adjust the sweetness and thickness of your glaze according to your liking.
 

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