Bicho-Bicho ( Filipino Donuts )

Bicho-Bicho ( Filipino Donuts )

I would never understand why it is called Bicho-Bicho. I tried  to find its history and why it was called like that and I couldn’t find any. I also read the word Bicho has different meanings and lets say I will just go for the spanish meaning in its nicest way..it is used as a term of affection .. mi bicho ( referring to a husband) or mis bichos ( referring to your children) …so I would like to think, since we were under Spanish ruling for quite a long time, that is the start and Id like to think also that somehow a certain food was introduced to us and then we created our own fusion that later on resulted to our favorite Filipino Donuts or Bicho- Bicho.

Anyway, these fried donuts comes in different shapes, we have the mini log, the knotted ones and of course the famous donuts shape. Here, I tried to make knotted and oh goodness, I thought it was easy but its not. Next, I made the mini log shape and ..oh la la..with so much laughter, I just cant get it. You know the feeling when the result was awful and funny. So, in my singlish accent to humor myself and talking to myself… ok lah, never mind anyhow.. This time I made the right choice, I went for my donuts cutter.. I was so crazy not to have thought of using it the first time…saves time and effort, Lol!  Making these donuts was somewhat hilarious and we have fun eating in the end.

Bicho

Ingredients

  • 4 1/2 to 5 cups bread flour
  • 1/3 cup caster sugar
  • 1/2 tsp salt
  • 3 tbsp milk powder
  • 2 sachet dry yeast
  • 1/3 cup butter
  • 1 1/4 cup water
  • 1 egg
  • oil for frying
  • sugar for coating

Cooking Directions

  1. Combine all the dry ingredients. Mix it thoroughly.
  2. Combine egg and water. Mix gently
  3. Gradually add in water and egg mixture to the dry ingredients.
  4. Knead on medium speed for 10 minutes. Use the DOUGH HOOK.
  5. Slowly add in butter and continue kneading till you get a shining and elastic dough.
  6. (note: Dough should be able to stretch without breaking)
  7. Transfer the dough to a big bowl sprayed with oil.
  8. Cover loosely with cling wrap and let it rise for about 40 minutes or till dough has doubled its size.
  9. When dough has reached its doubled size, start to knead on a floured surface.
  10. Using your hand knead again and roll it flat on the surface about 1/4 inch.
  11. With the use of a dougnut cutter, create your donut rings.
  12. Assemble the rings in a bakery pan and let it rise for 20-30 minutes.
  13. Now you can start frying your donut rings.
  14. Make sure the oil is hot. Drop the rings 2 or 3 at a time.
  15. Flipped at once the donuts lets say every 5 seconds.
  16. These donuts are just easy to cook so make sure to flipped them at once.
  17. Put them in a strainer or cloth to remove excess oil.
  18. Then roll the rings into the sugar and arrange them in a platter.
  19. These are good while warm and dont worry they wont last long.

filipinodonuts300x225no2

Here are the precious rings in a platter. It took me at least 4 hours to make this, including preparation, kneading, waiting, frying and all… and you know what, in not even 10 minutes, they’re all gone. I wanted even more… 

                                                                                                               filipinodonuts300x225no1

My precious, imperfect rings…but I don’t mind. These are rings of joy to me…sugary sweet, soft and chewy and yummy in my tummy. Have a great week ahead to all.Lets eat, lets giggle and lets be merry.

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