World Flavors Cookbook

Picarones

Name: Picarones
Cook time: 30 min
Cuisine: Peru
Ingredients: 500g pumpkin, peeled and cubed; 500g sweet potato, peeled and cubed; 1/2 kg all-purpose flour; 2 tbsp dry yeast; 2 tbsp sugar; 1 cup warm water (from boiling veggies); Chancaca syrup: 500g chancaca, cinnamon, cloves, orange peel, water; Vegetable oil for frying

Delicious pumpkin and sweet potato doughnuts, fried until golden and served with a rich chancaca (unrefined cane sugar) syrup flavored with cinnamon and cloves.

Cuisine: Peru

Ingredients

500g pumpkin, peeled and cubed
500g sweet potato, peeled and cubed
1/2 kg all-purpose flour
2 tbsp dry yeast
2 tbsp sugar
1 cup warm water (from boiling veggies)
Chancaca syrup: 500g chancaca, cinnamon, cloves, orange peel, water
Vegetable oil for frying

Instructions

Boil pumpkin and sweet potato until soft. Mash and let cool.
Mix yeast, sugar, and warm water. Let it foam.
Combine mash, flour, and yeast mixture. Knead until smooth and elastic. Let rise for 2 hours.
Prepare syrup by simmering chancaca with spices and water until thick.
Shape dough into rings and deep fry in hot oil until golden.
Serve hot drizzled with plenty of warm chancaca syrup.