Bicho-Bicho (Filipino-Style Donuts)
Soft, fluffy, and golden Bicho-Bicho is a classic Filipino fried doughnut coated generously with sugar. This affordable homemade merienda can be shaped into rings, hearts, squares, or rectangles and enjoyed warm with coffee, milk, or your favorite drink.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Baking tray
- Wax paper or parchment paper
- Clean kitchen towel
- Deep frying pan
- Tongs or slotted spoon
- Strainer or paper towels
Ingredients
- 3¼ cups all-purpose flour
- 2 tablespoons active dry yeast
- 1 cup warm milk
- 3 tablespoons white sugar
- 1 medium-sized egg
- 2 tablespoons softened butter or cooking oil
- ¼ teaspoon salt
- Oil for deep-frying
- White sugar for coating
Instructions
Activate the Yeast
- Pour the warm milk into a bowl. Add the sugar and active dry yeast. Mix well and let it sit for about 5 minutes, or until foamy.
Make the Dough
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter or oil.
- Mix until a dough forms. Transfer to a lightly floured surface and knead until the dough becomes smooth and manageable. Add a small amount of flour if needed.
Let the Dough Rise
- Place the dough in a clean bowl and cover with plastic wrap or a kitchen towel. Let it rest in a warm place for about 1 hour, or until it has noticeably increased in size.
Shape the Dough
- Transfer the risen dough to a floured surface and knead for about 5 minutes.
- Flatten the dough with a rolling pin and cut into your preferred shapes. You can make traditional doughnut rings, rectangles, squares, or hearts.
- Place the shaped dough on a lined baking tray.
Second Rise
- Cover the shaped dough with a clean cloth and let it rest for another 20 minutes.
Fry
- Heat enough oil for deep-frying over medium heat.
- Carefully place the doughnuts into the hot oil in batches. Fry until golden brown, turning them as needed for even cooking.
- Remove from the oil and drain using a strainer or paper towels.
Coat With Sugar
- While the bicho-bicho is still warm, roll each piece in white sugar until generously coated.
- Serve warm and enjoy!
Notes
- Make sure the milk is warm, not hot, when activating the yeast.
- The yeast mixture should become foamy after several minutes. This indicates that the yeast is active.
- Avoid adding too much flour while kneading. Excess flour can make the doughnuts dense.
- Allow enough time for both rises to achieve soft and fluffy bicho-bicho.
- Keep the frying temperature controlled. Oil that is too hot can brown the outside too quickly.
- Fry in small batches to prevent the oil temperature from dropping.
- Coat the bicho-bicho with sugar while still warm so the sugar sticks well.
- You can use cinnamon sugar, powdered sugar, chocolate glaze, or other toppings instead of plain sugar.
- For a modern twist, fill the doughnuts with cheese or chocolate before shaping and frying.
- Bicho-bicho is best served warm and fresh, especially as a classic Filipino merienda.
Nutrition
Calories: 190kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 2gCholesterol: 20mgSodium: 120mgSugar: 8g
Tried this recipe?Let us know how it was!