Recipe: Perfect Picaronés (Squash And Sweet Potato Doughnuts)

Picaronés (Squash And Sweet Potato Doughnuts). Picarones (or Picaron singular) are a Peruvian dessert that originated in Lima during the viceroyalty. It is somewhat similar to buñuelos, a type of doughnut brought to the colonies by Spanish conquistadors. Drain sweet potato and repeat with the squash.

Picarones or Peruvian doughnuts are a typical Peruvian treat and are as good as American Doughnuts but are easier to make. This recipe uses butternut squash but you can also use pumpkin (which is part of the squash family) and sweet potato. The deep fried picarones drizzled with a sweet and flavorful syrup are not only on the list of Often just referred to as a Peruvian kind of doughnut, they are actually quite different and so uniquely Preparation of the Picarones dough: Cooking Squash and Sweet Potatoes: Fill a large pot with the. To cook Picaronés (Squash And Sweet Potato Doughnuts) you need 21 ingredients and just 14 steps. Here is how you cook it.

Ingredients

1. It's of Syrup.
2. It's 1 cup of Molasses.
3. Prepare 1/2 cup of Light brown sugar.
4. You need 2 of Cloves.
5. It's 1 of Cinnamon stick.
6. Prepare 1 of Allspice.
7. You need 1/2 of Peel of an orange.
8. Prepare 2 cup of Water.
9. You need 1/2 tbsp of Anise seeds.
10. It's of Dough.
11. You need 150 grams of Sweet potato.
12. It's 80 grams of Macre squash.
13. It's 80 grams of Loche squash (both types of squash can be substituted for butternut squash).
14. You need 300 grams of Plain flour.
15. Prepare 4 grams of Fresh yeast (you can get this from most bakers).
16. It's 3 tbsp of Granulated sugar.
17. Prepare 1/2 tsp of Salt.
18. It's 1/2 tsp of Anise seed.
19. You need 1/4 cup of Cola.
20. Prepare 2/3 cup of Anise seed tea.
21. You need 1 of Oil for deep frying.

Picarones are a Peruvian sweet snack originating from the city of Lima. The best way to describe them is as a doughnut made from squash and sweet potato. Peel the potato and squash and cut into big chunks. Place into a pan, cover with cold water and add the whole spices.

Picaronés (Squash And Sweet Potato Doughnuts) instructions

1. For Syrup - Put all the ingredients in a pan and bring to the boil.
2. Let it cook until the mixture is thick and syrupy.
3. Strain into a suitable container off the heat and let it cool down.
4. Refrigerate until needed.
5. For Dough - bring a pan of water to the boil.
6. Add the sweet potato and cook until tender.
7. Drain sweet potato and repeat with the squash.
8. Put vegetables in a blender and blend until puréed.
9. Put the veg in a large bowl with the flour, yeast, sugar, salt, anise seeds,cola, and tea.
10. Using your hands, combine ingredients into a dough then kneed for 20 mins until smooth.
11. Leave the dough in a warm place for 1 1/2 hours to prove.
12. Heat the oil in a large pan or in a deep-fryer to 180°C or until a crude of bread Browns in 30 seconds.
13. Take pieces of the dough and shape into ring, then drop carefully into the hot oil and cook until crispy and golden.
14. Drain well then drizzle on the syrup to finish.

This time the sweet potatoes and anise seeds were omitted and instead of adding a drizzle of syrup, the syrup became a thick, orange-infused syrup/sauce for Picarones are Chilean style donuts. These soft, squash or pumpkin donuts are soaked in an orange infused syrup made with panela. Picarones, Peruvian doughnuts, bunuelos, or beignets, are one of a kind, made of local squash called macre and sweet potatoes. Picarones are a staple of Peruvian street food, the tasty, deep-fried treats that are also often referred to as the Peruvian doughnuts. The recipe was adapted by the locals who added sweet potatoes and squash to the dough, and a new dish was created.