Lubid-lubid is fried bread coated and sprinkled with white sugar. "Lubid" means twisted, that's why it is called as such since the bread looks like a twisted knot.
These sugary bite-sized knots are perfect for snacks, match it with coffee or hot choco and even pair it with ice-cold drinks. It is made with flour, egg yolks, butter and sugar.
You can buy these native twisted sugar doughnuts in your local stores and even sold by street vendors. There are many varieties of "lubid-lubid" like with no sugarcoating, sticky, chewy, and soft but the more popular ones are the crunchy version.
• 1.5 cups all purpose flour (set aside an extra for dusting)
• ¾ tablespoon yeast
• ½ teaspoon salt
• ½ cup water
• 1 cup oil, for frying
• ¼ cup sugar
1. Sift flour in a bowl, add yeast and salt then mix well.
2. Make a well and pour the water in the center and mix until it forms a dough.
3. Knead on a floured surface until smooth and form a ball. Add a little flour if the dough is too sticky, knead more until you get the right consistency.
4. Grease bowl with oil, place the dough and cover with cloth and let it rest for an hour to double the size.
5. In a wok, heat cooking oil in medium heat.
6. Drop the "lubid-lubid" by batches. Fry until golden brown.
7. Drain on paper towels.
8. Then, drop in a bowl of sugar. Mix to coat evenly, shake off excess sugar and serve.
It's called lubid-lubid in Ilonggo, how about in your dialect?
photos/source/reference: Merci | Virgie's Homemade | Ping Desserts | Lutong Pinoy