Bicho-Bicho
User Reviews
4.2
Bicho-Bicho
Description
Bicho-Bicho dough starts with proofing yeast in warm water and a bit of sugar, activating fermentation. The dough includes eggs, milk, melted butter, sugar, salt, and flour, mixed to a soft, moist consistency and kneaded until smooth and elastic, passing the window pane test. After a first rise doubling in size, the dough is gently deflated, portioned, rolled, and shaped into dough balls. They are deep-fried in neutral cooking oil heated to 350°F; correct temperature prevents burning or excess oil absorption.
The frying process crisps the outside while keeping the interior light and chewy. After frying, the doughnuts are coated in granulated sugar, adding sweetness and a slight crunch. Bicho-Bicho is commonly enjoyed for breakfast or as a snack.
Key tips include using warm water between 105°F and 115°F for yeast activation but not hot enough to kill the yeast. Adding flour gradually avoids over-dry dough. Kneading thoroughly and using minimal flour prevent dryness, ensuring the dough stretches thinly. Maintaining frying temperature within the optimal range helps achieve golden, crisp results.
Ingredients
- ½ cup water warm, 105-115 F
- 2 ¼ teaspoon active dry yeast
- ¼ cup sugar
- 2 egg lightly beaten
- ¾ cup milk warm
- ½ cup butter melted
- ½ teaspoon salt
- 4 ½ cups flour
- neutral cooking oil generic cooking oil
- sugar for coating
Instructions
- In a large mixing bowl, combine warm water, yeast, and 1 teaspoon of the sugar. Stir and let stand for about 5 minutes or until mixture is foamy.
- Add the remaining sugar, eggs, milk, melted butter, and salt. Stir with a wooden spoon until well-combined.
- Add the flour gradually while stirring, adding only enough until the dough has gathered in the center of the bowl. It should still be soft and not dry. You may not need the entire amount of flour.
- Turn the dough over on a floured surface and knead until smooth, elastic, and has lost some of its stickiness. Use some of the remaining flour to prevent the dough from sticking too much on the board or on hands.
- Shape the dough into a ball and place in a bowl. Cover the bowl with a kitchen towel and let the dough rise for about an hour, or until double in size.
- Once risen, gently deflate the dough and divide it into 4 equal portions. Divide each portion into 4 smaller equal portions for a total of 16 pieces.
- Using a rolling pin, flatten each portion to form a rectangular dough about 6 inches in length and 4-inches in width.
- Roll the flattened dough lengthwise to form a log. Using hands, roll the log back and forth against the kneading surface to elongate to 13 to 15 inches long.
- Braid the log into a twisted rope by folding in the middle the log midways and overlapping each side over each other. Repeat with the remaining portions.
- Arrange the braided dough in a single layer on a large baking pan at about an inch apart. Cover with a kitchen towel and let rise for 30 minutes or until puffy.
- In a heavy bottom pan over medium heat, heat about 3 inches of cooking oil to 350 F.Add the dough 2 to 3 at a time, starting with the puffiest ones, and deep-fry the dough for about 1 to 3 minutes or until golden. Adjust the heat from time to time to prevent the donuts from burning.
- With a slotted spoon, remove fried donuts from the oil and drain on paper towels. In a shallow plate, toss the donuts in sugar to fully coat. Serve warm.
Notes
- Use water at 105-115 °F to properly activate yeast without killing it.
- Add flour gradually until dough forms a soft, moist mass; avoid adding too much to prevent dryness.
- Dust hands and surface lightly with flour to prevent sticking while kneading.
- Check dough readiness with the window pane test before shaping.
- Maintain oil temperature at 350 °F while frying to ensure even cooking and prevent burning or grease absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 184mg | 8% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 300IU | 6% |
| Calcium | 31mg | 3% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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