Bicho-bicho is a type of donut that is a favorite among Filipinos as a snack or as a morning bread dipped and dunked over hot chocolate or coffee. It is deep fried and rolled in white sugar, so it is twice addicting, and guilt-laden. But, who cares? Just a piece or two won't hurt, would it? ;-) Kids love them, and so will you!
You will need:
2 packs active dry yeast
¼ cup warm water
1½ cups lukewarm milk
½ cup white granulated sugar
1 tsp salt
2 whole eggs
1/3 cup softened butter or margarine (shortening)
5 cups all purpose flour
2 cups canola or vegetable oil for frying
You will do:
In a small bowl, sprinkle yeast over warm water and let it stand for 5 minutes or until foamy. Set aside.
In a stand mixer, mix 2 cups of the flour, milk, sugar, salt, eggs, shortening, and yeast mixture until well mixed (about a minute on low speed).Put the remaining flour, ½ cup at a time, until the dough becomes smooth.
Take it out of the bowl, put on a floured flat surface, and knead for about 5 minutes. Sprinkle a bit of flour when it is sticky. If it is already smooth, form into a ball and place in a greased or buttered bowl, cover with plastic wrap or damp cloth.
Let it sit in a dark and warm place like the oven (this is turned off, ok?) for an hour, until it doubles in size.
Take out the dough again and put in the floured surface, use a rolling pin to achieve a flat dough that is ½" thick. Cut with a floured donut cutter, or a rim of a glass or cup. The goal here is to have not too small and not too big circle shapes. Put on a baking tray with parchment paper and line them up like soldiers, about an inch apart. Cover again with plastic to rise for the second time, about 30-45 minutes.
Heat oil in 350F. Put donuts gently and fry (turning sides frequently so as not to burn) nice and golden.
Roll in granulated sugar. Serve and enjoy!
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