Peruvian Picarones
Mayte Rueda
Picarones are a traditional dessert from Peru. Its shape is similar to donuts and could be described as a dessert similar to donuts, which are very common throughout Latin America. Picarones are prepared with sweet potato and Zapallo, a very common pumpkin in Peru and other Latin countries. They are accompanied by a spiced honey or molasses, made from piloncillo, also known as chancaca or panela. Do not miss this recipe for Peruvian picarones!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
50
Servings
  • 500 grams winter squash, pureed, for the dough
  • 500 grams sweet potato, pureed, for the dough
  • 1 tablespoon anise seeds, for the mass
  • 1 kilo flour, for the mass
  • 20 grams dry yeast, for the mass
  • 1 tablespoon sugar, for the mass
  • 1/2 cups water, warm, for the dough
  • 3 cups piloncillo, grated, for honey
  • 1 1/2 cups water
  • 1 fig leaf, for honey
  • 1 cinnamon, for honey
  • 1 clove, for honey
  • 1 orange, cross cut, for honey
  • water, with salt, to form the picarones with the dough
  • vegetable oil, to fry
Preparation
40 mins
3 mins
Low
  • For the dough: Mix the yeast, sugar and warm water (it can be the water from the cooking of the pumpkin and sweet potato), rest for 10 minutes and reserve. Then mix the pumpkin puree, sweet potato puree, anise seed, and flour by hand, then add the yeast and a little more water (about 1.5 cups). It is important that when mixing the dough you hit hard against the container to incorporate air, since it must be a very soft and smooth dough. You will know that it is ready when it forms "little eyes". Let stand until fermented, about 1 hour.
  • While the dough rests, take advantage and make the molasses incorporating the brown sugar, water, fig leaf, cinnamon, cloves and orange. Boil the mixture for about 10 minutes, until you get a semi-thick texture. Chill.
  • To form the picarones: Soak your hand in a bowl of salted water and take a portion of the dough; Take it from one end and the dough, being so soft, will begin to stretch. At that time, take the opportunity to form the hole in the center with your fingers and immediately pour into the hot oil. Stir the picarón, turning it inside the oil with the help of a wooden stick; fry for 3 minutes.
  • Serve the picarones accompanied by the spiced molasses and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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