AuthorBiteSizedA puto bumbong-inspired bicho-bicho for the holiday season.
In a large bowl combine, milk, active dry yeast, and sugar. Mix well and let it bloom, around five minutes.
In a separate bowl, combine the all-purpose flour, sugar, eggs, milk, ube flavoring, melted butter, and salt. Mix well and add the yeast mixture.
Dust some flour in a clean working space and knead the dough until smooth.
Once the dough is smooth, put it in an oiled bowl and cover with a towel. Let it rest for one hour.
After the dough has risen, gently deflate it and divide it into four equal portions. Divide each portion into 4 equally sized portions, totaling 12 pieces.
Flatten each portion with your palms or a rolling pin to form a rectangular dough about 6 inches long and 4 inches wide.
Flatten the dough and roll it lengthwise and shape it into a log. Elongate the log to 13 to 15 inches by rolling it back and forth against the kneading surface.
By folding the log in half midways and overlapping each side over the other, braid the log into a twisted rope. Repeat with the remaining portions
In a large baking pan, arrange the braided dough in a single layer about an inch apart. Let rise for 30 minutes or until puffy, covered with a kitchen towel.
In a heavy pan over medium heat, heat oil about 3 inches deep. Add two to three pieces of dough at a time, starting with the puffiest one. Deep fry for about 1-3 minutes or until golden. To prevent the donuts from burning, adjust the heat periodically.
To finish, coat the bicho-bicho with melted butter and add the niyog and brown sugar on top. Serve warm.
Ingredients
Directions
In a large bowl combine, milk, active dry yeast, and sugar. Mix well and let it bloom, around five minutes.
In a separate bowl, combine the all-purpose flour, sugar, eggs, milk, ube flavoring, melted butter, and salt. Mix well and add the yeast mixture.
Dust some flour in a clean working space and knead the dough until smooth.
Once the dough is smooth, put it in an oiled bowl and cover with a towel. Let it rest for one hour.
After the dough has risen, gently deflate it and divide it into four equal portions. Divide each portion into 4 equally sized portions, totaling 12 pieces.
Flatten each portion with your palms or a rolling pin to form a rectangular dough about 6 inches long and 4 inches wide.
Flatten the dough and roll it lengthwise and shape it into a log. Elongate the log to 13 to 15 inches by rolling it back and forth against the kneading surface.
By folding the log in half midways and overlapping each side over the other, braid the log into a twisted rope. Repeat with the remaining portions
In a large baking pan, arrange the braided dough in a single layer about an inch apart. Let rise for 30 minutes or until puffy, covered with a kitchen towel.
In a heavy pan over medium heat, heat oil about 3 inches deep. Add two to three pieces of dough at a time, starting with the puffiest one. Deep fry for about 1-3 minutes or until golden. To prevent the donuts from burning, adjust the heat periodically.
To finish, coat the bicho-bicho with melted butter and add the niyog and brown sugar on top. Serve warm.
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