​Bitsu-Bitsu/ bicho-bicho or Pinoy Donut 

​So many names for this in the Philippines but yes, it's a Donut. I grew up in Bataan and this is what a vendor sells and call out its' name "Bitsu-Bitsu" or "Bicho-Bicho". Spelling varies depending on the vendors accent, I guess.  I think this is called "Shakoy"  in Southern part of my country.  Oh well, it doesn't matter, because its a sugar coated donut that is so soft and so gooood! .

Well, I prepared two procedures here. Traditional method which is kneading by hand and the method of using a stand mixer. It's pretty long but in detail to help you make this delicious homemade donuts. Some photos were added as well. Good luck! 
​

Recipe update: 4/29/19
INGREDIENTS:

• 3 cups bread flour
• 1- 1 1/2 cups all purpose flour
• 1/4 cup sugar + 1 tbsp 
• 1/2 tsp salt
• 1 pouch or 2 1/4 tsp rapid rise yeast 
• 3 egg yolks
• 3/4 cups milk 
• 1/2 cup melted butter
• 1/2 cup water
• extra flour for kneading
• sugar for dredging

​

Cut each log into equal pieces.

Flatten the dough with a rolling pin until it stretches into a long cylindrical shape.

Roll up starting from the side all the way to the other side.

You can also skip the flattening of the dough with a rolling pin. Just press the dough with your fingertips then try to elongate by rolling on a flat surface until it forms a rope.

Form into a twisted dough by forming a figure like this then twist again and seal both ends. HOW CUTE LOL!

Twisted dough

Fry until evenly browned,

***NOTE: You can skip flattening the dough with a rolling pin and follow the procedure on picture #4 (rolling the dough). 

Loading...

How to make Bitsu-Bitsu using Manual / Traditional method:

• Dissolve yeast in warm water and 1 tbsp sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside. Click here for procedure & tips for a successful yeast.
• In a large bowl, combine milk, 1/4 cup sugar, butter, egg yolks and salt. 
• Blend well then add the yeast mixture. 
• Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic. 
• Knead the dough on a lightly floured surface or baking mat for about 10 minutes or until dough is smooth & elastic. 
• Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
• After rising, transfer the dough onto a lightly floured surface. 
• Use a dough slicer to divide the dough into 4 equal parts.
• Roll each part until it forms into a log. Cut each log into equal pieces. (see picture above)
• Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. (see picture above)
• Roll up starting from the side all the way to the other side until it forms a small rope. (see picture above)

        (Before you roll up you can also add cheese on top of the flattened dough if you want.) ​ ​

• Hold both ends and swing gently to elongate or see pictures above. 
• Form into a twisted dough by forming a figure of eight then seal both ends or see picture above. 
• Place all the shaped dough on a lightly greased baking sheet or tray lined with wax paper.
• Cover the tray with a damp cloth and let it rise for 20-30 minutes.
• Heat a deep pan with cooking oil enough for deep frying.
• Add the shaped dough one by one into the oil. Cook until evenly browned, turning as necessary. This takes just a few seconds on each side so never leave it unattended.
• Drain on paper towel then dredge in sugar.  
• Serve warm.
• Enjoy your yummy Bitsu-Bitsu / Bicho-Bicho (Pinoy Donut)! ​​

watch my video how to make filipino donuts

How to make Bitsu-Bitsu using a Mixer / Kneader:

• Place all dry ingredients including yeast into a bowl except 1/2 cup all purpose flour. (Yeast can also be activated by following procedure on traditional method.)
• Attach bowl and dough hook. Raise mixer bowl. Turn to speed 2 and mix about 15 seconds or until ingredients are combined.
• Combine all liquid ingredients (whisk egg yolks first, then add milk and melted butter) then add to flour mixture and mix 1-2 minutes longer.

• Continuing on speed 2, gently add remaining flour.
• Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic. 
• Lower bowl on mixer and remove dough from the bowl and dough hook. 
• Transfer the dough to a lightly greased bowl, cover with a damp cloth and let it rise for at least an hour.
• After an hour, transfer the dough onto a lightly floured surface or baking mat. 
• Use a dough slicer to divide the dough into 4 equal parts.
• Roll each part until it forms into a log. Cut each log into equal pieces.
• Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. (see picture above)
• Roll up starting from the side all the way to the other side until it forms a small rope. (see picture above)
• Hold both ends and swing gently to elongate.
• Form into a twisted dough by forming a figure of eight then seal both ends. (see picture above)
• Place all the shaped dough on a lightly greased baking sheet or tray lined with wax paper.
• Cover the tray with a damp cloth and let it rise for 20-30 minutes.
• Heat a deep pan with cooking oil enough for deep frying.
• Add the shaped dough one by one into the oil. Cook until evenly browned, turning as necessary. This takes just a few seconds on each side so never leave it unattended.
• Drain on paper towel the dredge in sugar. 
• Serve warm. Enjoy!​

​​Hi, Janette here!
Let me know what you think about this recipe.
​Leave a comment below.
Thanks! 

---

​You might also like:

Loading...

CACKLE comment system