Pilipit is a Filipino style donut. It has a crunchy outer shell and a soft inside. It is similar to bannock or elephant ears. These are similar to donuts and leavened with baking powder. Traditionally coated with sugar or glazed
I coated mine with powder sugar kind of like their elephant ears counter part. But you know what they are perfect on their own without sugar. The dough is sweet enough to hold on its own.
The ones that I made are for some reason soft on the inside. I'm certain it's because I rested my dough for more than 30 minutes instead of the usual 15 minutes. If you guys want more crunch in your pilipit just proof it (resting stage) for 15 minutes or less.
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon Vegetable oil
2 cups all purpose flour ( add a bit more if the mixture sticks to your hand)
3 tablespoon of milk ( add more if final mixture is dry)
How to video down below.
- In a large bowl combine all the dry ingredients.
- In a large bowl whisk together eggs, oil, and milk.
- Add the dry ingredients into the wet ingredients
- Slowly mix in dry ingredients.
- Mix in the milk with a wooden spoon until dough comes together.
- Knead the dough until its soft and supple but not sticky.
- If dough is too sticky add a bit of flour. If dough is too dry add a bit of milk.
- Form into a ball
- Place it in the bowl and cover it with plastic wrap and proof (let rest) for 30 minutes.
- Cut the dough into 3 equal pieces.
- Shape each pieces into a rectangle, 1/4 " thick.
- Cut rolled out dough into 1 to 1.5 cm thick strips.
- Take a strip fold it in half.
- Hold the folded end and begin twisting the dough together.
- Fill dutch oven or saucepan 1/3 full of oil.
- Heat oil at medium heat (around 6 or 7).
- When the oil is hot, fry up the twists until it turns light golden brown.
I have a lot of recipes to share. Stay tuned! Please subscribe to my blog to get email updates on new blog posts.