Shakoy - Easier Version

Hello everyone! Lately, I have shared my Shakoy or Fried dough recipe for you. And now, I am sharing this to you again with relatively the same ingredient (amounts are increased ) and with exciting alternative way of cooking. This is going to be easier; lesser time consumed (therefore lesser effort); and I may say: “simpler” since you will not wait for longer minutes or even more hours to get the dough ready for shaping.

In this recipe we need about 5-15 minutes for the dough to rest or relaxes until it becomes manageable, unlike from my previous post of Shakoy recipe which took 2 hours more or less until the dough is ready. Considering that you need to get a proper timing here while kneading the dough to ensure the soft texture of your Shakoy.It is important to properly knead the mixture well to reach its good volume and until you get a smooth, thick, enough to be handled or shaped dough; resting it for a couple of minutes then whoalah!!! Your dough is ready to use!

I've got inspired and wanted to share it with you this article I’ve read online regarding Intermediate proof of Baking online and am excited as well that’s why I can't wait to apply it to my Shakoy recipe. Besides, I wanted to see the difference between raised or doubled in size dough for couple of hours (which what I did from my previous recipe) compared from this intermediate proof time…. and great I've made it! It has even tastier Fried dough I’ve got this time!! Hope you love this recipe too like what I've did! (smile)

If you find cooking interesting, try this recipe with lesser batch by dividing all the ingredients for you to enjoy molding or twisting dough in the kitchen! Don't get discouraged if your first attempt would be unsuccessful. Remember, cooking is like doing an experiment so be friendly with patience. Celebrate your weekends with Shakoy!!! :)

Ingredients:

• 1 kilo all-purpose flour (reserve 1 cup for add-on/dusting)
• 3 teaspoons instant dry yeast
• 2 cups lukewarm water
• 2 tablespoons brown sugar, for the yeast to bloom
• 1 teaspoon salt
• 1/2 cup sugar, for dusting
• 2 cups oil, for frying + 2 tablespoons to grease in hands while kneading

Procedure for Shakoy

1.  In a large clean bowl, pour cups of lukewarm water and add brown sugar. Stir until sugar is melted. Add-in yeast and wait for about 5 mins to bloom.

2.  Mix-in the wet and dry ingredients. Sift four (4) cups flour in a clean bowl. Add salt and mix well. Gradually add flour mixture on a bowl of yeast mixture and mix well to incorporate (you can use your hands while mixing).  Scrape your hands on the side of the bowl to incorporate everything of the ingredients. Continue mixing and kneading until it forms a ball.

3.  Dust a clean surface with the remaining flour and transfer the mixture into the surface. Grease hands with oil. Continue kneading until you get smooth, elastic and manageable dough. Grease hands to avoid sticky texture. Form a ball and let the dough rest for about 5-15mins.

4.  After proving, knead again the dough (this time you’ll have firmer, more manageable and larger volume dough). Form a log. (you can divide the dough into two equal parts to lessen your effort). Take half of the dough. Form a log and divide dough into small balls (enough for your desired Shakoy size). Do the same procedure on the remaining half of the dough (you need enough space for this to occupy each divided balls).

5.  Grease another clean space where you can place your twisted dough. Take each ball and form a log. Twist the dough then place into the prepared and greased space. Repeat procedure until you finish twisting all the balls (you can observed that your twisted dough are continuously increasing its volume while you are finishing up the other, so expect a little larger size of Shakoy this time).

6.  Place the wok with cooking oil over medium heat. Deep fry twisted dough until golden brown. Place cooked Shakoy in a strainer or a plate with kitchen tissue to help absorb excess oil present in the Shakoy. Immediately dust into a plate with sugar. Do this by batch.

7.  Serve warm and enjoy!

Makes 30-35 Shakoys