Pilipit is a unique looking delicacy, interestingly known as different names in different region. I’ve seen it called shakoy/ siakoy, linubid, and pinisi, among others. It’s arguable if this is a unique Filipino delicacy since we’ve seen variations in shapes and sizes in other countries as well. Like for instance, the Europe’s pretzels.
Pilipit when translated means ‘twisted’ which obviously represents the artful twist they do on the bread. But yeah, basically, it is a deep fried pastry covered with sugar.
There are many different ways how we can coat the Pilipit, we can have it sugar glazed or caramelized, but this recipe involves an easy plain sugar coating.
Furthermore, variations how it is cooked are also available. Some have it soft while others cook them crunchy.
To simplify our knowledge about Pilipit, let’s just start with this easy recipe:
INGREDIENTS:
- 6 cups bread flour
- 1 cup milk
- 5 tbsp yeast
- 1/2 cup warm water (to be used with the yeast)
- 1 tsp sugar
- 1/2 cup oil
- 2 tsp salt
- 3/4 cup water
- 1/2 cup sugar (for coating)
HOW TO COOK:
- First, mix the yeast with the 1/2 cup warm water then set aside.
- In a mixing bowl, mix the dry ingredients: bread flour, salt and sugar.
- Add- in the wet ingredients: milk, oil, water, and yeast, stir until it becomes a dough.
- Knead the dough for about 10 minutes.
- Cover the dough and let it rest for 10 more minutes/
- Cut and roll the dough in portions and twist to desired sizes.
- Let it rise for about 30 minutes.
- In a deep pot, seep fry the twists on medium heat until golden brown.
- Remove and let the oil drip by placing it in a wire rack.
- Once the twists are cool, deep in a bowl of sugar or in a sealed container and shake. Enjoy!
IMAGE: filipinoaustralianrecipes.blogspot.com
Also try: Caramelized Pilipit
