Filipino Bicho-Bicho (Twisted Sugar Donuts): A Sweet, Fluffy Delight You’ll Love

Looking for a fun, nostalgic Filipino treat that’s perfect for breakfast, merienda (snack time), or even dessert? You’ve just found it. Bicho-Bicho, also affectionately known as Filipino Twisted Donuts, are fluffy, golden, sugar-coated doughnuts with a signature twist—literally. Made from simple pantry staples and deep-fried to perfection, these delights are a staple in many Filipino households and bakeries.

This Bicho-Bicho recipe is for anyone who loves a soft, pillowy bite paired with a crunchy sugar coating and buttery richness. Whether you’re a seasoned baker or a beginner looking to explore traditional Filipino cuisine, this recipe is incredibly doable and wildly satisfying.

Why You’ll Love This Recipe

Bicho-Bicho is the perfect marriage of texture and flavor: golden brown on the outside, light and airy on the inside, and generously coated in sugar. Unlike American-style ring doughnuts, Bicho-Bicho is rolled into logs, twisted into ropes, and fried until irresistibly crisp and fluffy. Their shape makes them fun to make—and even more fun to eat.

Ideal for sharing, these twisted donuts are a crowd-pleaser for brunch spreads, school snacks, family get-togethers, or simply as a well-deserved treat with your afternoon coffee or tea.

Ingredients You’ll Need

Here’s everything you need to recreate these magical sugar-coated ropes of joy:

• ½ cup warm water (105–115°F)

• 2 ¼ teaspoons active dry yeast

• ¼ cup sugar (plus 1 tsp for yeast activation)

• 2 eggs, lightly beaten

• ¾ cup warm milk

• ½ cup melted butter

• ½ teaspoon salt

• 4 ½ cups all-purpose flour

• Oil for deep frying

• Sugar for coating

Kitchen Equipment Checklist

Before you get started, gather the following:

• Large mixing bowl

• Wooden spoon or spatula

• Measuring cups and spoons

• Rolling pin

• Clean surface for kneading (cutting board or countertop)

• Kitchen towel

• Baking sheet

• Heavy-bottomed deep pan or deep fryer

• Slotted spoon or spider strainer

• Paper towels

• Shallow plate for sugar coating

• Cooking thermometer (optional but helpful for oil temperature)

Step-by-Step Instructions

1. Activate the Yeast

In a large mixing bowl, combine warm water, yeast, and 1 teaspoon of sugar. Stir gently and let it stand for about 5 minutes or until the mixture becomes foamy. This step ensures your yeast is alive and ready to make that dough rise!

2. Mix Wet Ingredients

Add the remaining sugar, lightly beaten eggs, warm milk, melted butter, and salt to the yeast mixture. Stir everything together until well combined.

3. Form the Dough

Gradually add flour, about 1 cup at a time, while continuously mixing. Only add enough flour until the dough begins to gather in the center of the bowl—it should be soft and slightly sticky but manageable.

4. Knead Until Smooth

Transfer the dough to a floured surface. Knead for about 8–10 minutes until the dough is smooth, elastic, and has lost most of its stickiness. Use extra flour sparingly to prevent sticking.

5. Let It Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel and let rise in a warm area for about 1 hour or until it has doubled in size.

6. Divide and Shape

After the dough has risen, gently punch it down and divide it into 4 equal parts. Then divide each of those parts into 4 smaller pieces (you’ll get 16 pieces total).

Using a rolling pin, flatten each portion into a rectangle (approximately 6″ x 4″). Roll each piece lengthwise into a log. Then, using your hands, roll each log into a rope about 13–15 inches long.

7. Twist into Bicho-Bicho Shape

Fold each rope in half and twist the two halves over each other to form a classic twisted shape. Repeat for all dough pieces.

8. Second Rise

Arrange all twisted dough pieces on a greased or parchment-lined baking sheet, spacing them about an inch apart. Cover with a kitchen towel and let rise again for 30 minutes until puffy.

9. Deep Fry to Golden Perfection

In a heavy-bottomed pan, heat about 3 inches of oil to 350°F. Fry 2–3 pieces at a time for 1 to 3 minutes or until golden brown, turning occasionally. Drain on paper towels.

10. Sugar Coating

While still warm, toss each Bicho-Bicho in sugar until fully coated. Serve immediately for the ultimate warm, fluffy experience.

Storage Tips

If you happen to have leftovers (which is rare!), here’s how to store them:

• Room Temperature: Store in an airtight container for up to 2 days. Reheat in the microwave for 10–15 seconds before serving.

• Freezing: Freeze after frying (before coating in sugar). When ready to eat, reheat in the oven at 350°F for about 8–10 minutes, then toss in sugar.

Tips, Variations & Swaps

✅ Tips for Success

• Make sure your yeast is active. If it doesn’t foam, start over with fresh yeast.

• Don’t add all the flour at once—your dough should stay soft, not stiff.

• Keep an eye on oil temperature. If the oil is too hot, the donuts will burn on the outside while remaining raw inside.

🔁 Fun Variations

• Cinnamon Sugar Bicho-Bicho: Mix cinnamon with sugar for coating.

• Filled Version: Once fried, inject with sweet fillings like ube jam, dulce de leche, or chocolate ganache.

• Vegan Twist: Substitute eggs with flaxseed meal and use plant-based milk and butter alternatives.

🧂 Savory Bicho-Bicho?

For a savory version, skip the sugar coating and brush with garlic butter and grated cheese. It’s like a Filipino take on garlic bread—but with that unforgettable doughnut texture!

Best Pairings

Serve your Bicho-Bicho warm with:

• Hot Chocolate (Tsokolate): A classic Filipino pairing.

• Barako Coffee: The bold flavor balances the sweetness.

• Iced Milk Tea or Thai Tea: A refreshing contrast to the warm donut.

• Mango Smoothie: Especially for merienda or brunch.

Frequently Asked Questions (FAQ)

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute 1:1. Just skip the activation step and mix it directly with the flour.

Q: Can I bake Bicho-Bicho instead of frying?
A: You can, though it won’t be as fluffy or crisp. Bake at 375°F for 15–18 minutes or until golden, then brush with melted butter before coating in sugar.

Q: How can I keep Bicho-Bicho fresh longer?
A: Wrap them individually in plastic wrap and store in an airtight container. Reheat and toss in sugar before serving.

Q: Can I make the dough ahead of time?
A: Yes. After the first rise, refrigerate the dough overnight. Bring to room temperature before shaping and frying.

Final Thoughts

There’s something deeply satisfying about making Bicho-Bicho from scratch. From the joy of kneading soft dough to watching each twist puff up and turn golden in hot oil, it’s a rewarding experience—and a delicious one.