Bicho-Bicho

Steps

1. In a large bowl, combine warm water, yeast, and 1 teaspoon of the sugar. Stir and let stand about 5 minutes until foamy.
2. Add remaining sugar, eggs, milk, melted butter, and salt. Stir with a wooden spoon until well combined.
3. Gradually add flour, stirring until dough gathers in the center of the bowl and is soft but not dry. You may not need all the flour.
4. Turn dough onto a floured surface and knead until smooth and elastic, using extra flour as needed to reduce stickiness.
5. Shape dough into a ball, place in a bowl, cover with a kitchen towel, and let rise about 1 hour until doubled in size.
6. Deflate the risen dough and divide into 4 equal portions, then divide each into 4 smaller portions for 16 pieces total.
7. Using a rolling pin, flatten each portion into a rectangle about 6 inches long and 4 inches wide.
8. Roll each flattened piece lengthwise into a log, then roll back and forth on the counter to elongate to 13-15 inches.
9. Fold each log in half and twist the two strands over each other to form a braided rope. Repeat with remaining portions.
10. Arrange braided dough pieces about 1 inch apart on a large baking pan. Cover with a kitchen towel and let rise 30 minutes until puffy.
11. Heat about 3 inches of oil in a heavy-bottomed pan to 350°F. Fry the dough, 2-3 pieces at a time, starting with the puffiest, for 1-3 minutes until golden, adjusting heat as needed.
12. Remove fried donuts with a slotted spoon and drain on paper towels. Toss in sugar to coat fully. Serve warm.