Bitso-bitso is a famous Filipino snack, very similar to western donuts. The spelling variations include "bitcho-bitcho" and "bitsu-bitsu." Many people also call it "Pinoy donut," as the word "Pinoy" is a demonym for people from the Philippines. This deep-fried goodie is pretty easy to make. You can form the dough into mini buns, long éclair-like pieces or round donuts with a hole in the middle. They go well with various types of toppings, such as powdered sugar, chocolate and sprinkles, ground cinnamon or even melted cheese. A simple bitso-bitso recipe can be topped with anything you like.
Things You'll Need
Large mixing bowl
Deep frying pan
2/3 cup flour
1 tbsp. orange blossom water
1/4 cup sugar
2 tbsp. vegetable oil
2 tsp. warm milk
2 tsp. dry yeast
Pinch of salt
Enough oil for deep frying
Put dry yeast and milk in a small bowl. Stir until the yeast is completely dissolved.
Separate the egg yolk from the egg white. Set aside.
In a large mixing bowl, combine flour, salt, orange blossom water, vegetable oil, egg yolk, and half the sugar. Mix together with a fork until well blended.
Stir in the yeast mixture and mix well. Let the dough stand for about three hours.
Whisk the egg white until fluffy and firm. Add the rest of the sugar to it and mix together well.
Add the egg white mixture to the dough. Mix together until well blended.
Heat oil in a deep frying pan. Drop spoonfuls of dough into hot oil. It should yield about 10 small donuts.
Use tongs to flip the donuts after about 2 minutes. Cook until both sides are golden brown.
Carefully remove the donuts from the deep frying pan with tongs and put them on white paper towel to get rid of excess oil.
While they're still warm, sprinkle with powdered sugar.
Orange water is an aromatic distillation of Seville orange blossoms, widely used in French and Mediterranean dessert dishes. You can find it in Mediterranean grocery stores, the ethnic food sections in supermarkets, and sometimes liquor stores.