How to make Bichokoy


Locally call it bichokoy, others call it shakoy or local doughnut or twisted doughnut. The process of making it is very similar to that of a doughnut. They differ in shape and glaze. For this bichokoy recipe, we will be using margarine and sugar to coat. Knowing how to make this at home is such a great idea.

Here’s how to make Bichokoy:


2 cuos All-purpose Flour
1 tsp. Sugar
tbsp. Active Yeast
1 tsp. Vanilla Extract
1 cup Warm Water
And more Sugar…


  1. In a bowl, pout it about a cup of warm water. Add in the sugar, then the yeast. Set aside and wait until the bubbles start to appear.
  2. In a large bowl, pour in the all-purpose flour, then salt and vanilla extract. Create a well at the center and pour in the activated yeast. Mix and knead. Add more water or sprinkle some flour if needed. Knead until the dough is firm and smooth.
  3. Put it back in the bowl, cover with a cloth and let it rise for about 1 hour.
  4. Once it doubles its size. Punch and start kneading again.
  5. Divide into equal sizes. Roll into small logs and twist. Seal the end part by pressing.
  6. Cover the twisted doughs and allow it to rise for about 30-40 minutes.
  7. Heat a good amount of oil in a pan. Fry the doughs until golden brown.
  8. To finish, brush some margarine and coat them with sugar.


Note from Ren:

This is my version of bichokoy. I added margarine for the coating to make it even tastier. This my favorite afternoon snack paired with some cold juice drink. I know handling dough and kneading is not that easy, it requires some effort, but it’s always worth it.

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