WATCH: How to Make Bicho-Bicho
These fluffy, fried, and twisted Pinoy doughnuts are best when eaten fresh off the stove.
Bicho-bicho is a Filipino doughnut, which is fried and coated in cinnamon sugar. These are best eaten when fresh off the stove— soft, fluffy, and so good!
Makes 8 (6-inch) pieces
Prep Time 2 hours
Cooking Time 5 minutes
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons caster sugar
1 ½ teaspoons active dry yeast
1 cup warm milk
1 egg, at room temperature
2 tablespoons melted butter, cooled
1 cup caster sugar
3 teaspoons cinnamon
Vegetable oil, for deep-frying
In a large bowl, mix the flour, salt, caster sugar, and yeast together. Make a well in the center and set aside.
In a medium-sized bowl, mix the milk, egg, and butter together. Pour into the large bowl and mix together with a wooden spoon. Turn the dough out onto a clean surface and knead for 10 minutes or until the dough comes together into a smooth, supple dough. Alternatively, transfer the dough into a stand mixer fitted with a dough hook and knead on medium speed for 8 to 10 minutes or until the dough starts pulling away from the sides of the bowl.
Transfer the dough into a lightly oiled bowl, cover with a damp towel, and set aside in warm spot (room temperature will do) to proof for 1 hour or until double in size.
After 1 hour, gently punch the dough down and turn out onto a lightly floured surface. Divide the dough into 8 equal pieces, cover with a damp towel, and let rest for 10 minutes.
Roll each piece of dough into a thin log around 14 inches in length. Fold the log in half and loop each end around the other, forming a twisted doughnut. Squeeze the ends together or snip off with kitchen shears or with a dough cutter. Repeat with the rest of the 7 pieces.
Set the doughnuts on a tray lined with parchment paper and cover with a damp towel. Let rise for 1 hour or until double in size.
In a wide plate with a rim, mix the caster sugar and cinnamon together. Set aside.
In a deep frying dish, heat around 4 to 5 cups of vegetable oil over medium heat. To test if the oil is ready for deep-frying, throw a pinch of flour into the oil. If it sizzles, it’s ready. Fry each doughnut over medium heat for 2 to 3 minutes on each side, or until golden brown.
Immediately after frying and while the bicho bicho is still hot, roll each piece over the cinnamon-sugar mixture or until even coated. Eat as is or serve with dulce de leche or tsokolate on the side.