Picarones (Peruvian Squash and Sweet Potato Doughnuts with Spiced Syrup)
In short: Crisp, airy ring doughnuts made from squash and sweet potato, fried until golden and drizzled with a warm spiced cane sugar syrup. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 50 min
- Resting
- 1 h 10 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 495 kcal
Picarones are Peruvian ring doughnuts sold hot from street stalls, especially with anticuchos in the evening. The soft yeast dough is made with cooked squash and sweet potato, which gives it color and moisture. Rings are shaped with wet hands and fried until crisp outside and tender inside. They are served warm with a syrup of unrefined cane sugar simmered with cinnamon, clove, star anise and orange peel.
Instructions
- Boil the squash and sweet potato in the 500 ml of water for 20 minutes, until very soft. Drain, saving 250 ml (1 cup) of the cooking water. Mash the vegetables until completely smooth and let them cool.
- Warm the saved cooking water until lukewarm, about 38°C (100°F). Stir in the yeast and sugar and leave for 5 to 10 minutes, until foamy.
- Mix the mash, yeast water, flour, salt and aniseed into a very soft, sticky dough. Beat with a wooden spoon for 3 to 4 minutes. Cover and let rise for 1 hour, until doubled.
- For the syrup, simmer the chancaca, water, cinnamon, cloves, star anise and orange peel for 15 to 20 minutes, until it coats the back of a spoon. Strain and keep warm.
- Heat the oil to 180°C (350°F). Wet your hands well with water. Scoop up a golf-ball-sized piece of dough, poke a hole through the middle with your thumb and stretch it into a ring about 7 cm (3 in) wide.
- Slide the ring into the oil. Fry 3 or 4 at a time for 2 to 3 minutes per side, until deep golden. Drain on paper towels.
- Serve warm, drizzled generously with the syrup.
Tips
- The dough is very sticky. Keep a bowl of water beside you and rewet your hands for each ring rather than adding more flour.
- Chancaca is unrefined cane sugar. If you cannot find it, use dark brown sugar with 1 tablespoon of molasses.
Questions and answers
Why are picarones made with squash and sweet potato?
The cooked vegetables give the dough its orange color, natural sweetness and a soft, moist center inside the crisp shell.
Can I bake picarones?
Baking is not recommended. The dough is too wet to hold a shape in the oven, and frying is what gives the light, airy ring.
Can I make the dough ahead of time?
Yes. After the first rise, cover and refrigerate for up to 12 hours. Bring it to room temperature for 30 minutes before shaping.
How long does it take to make Picarones (Peruvian Squash and Sweet Potato Doughnuts with Spiced Syrup)?
About 1 h 30 min in total: 40 min of preparation and 50 min of cooking.
How many calories are in Picarones (Peruvian Squash and Sweet Potato Doughnuts with Spiced Syrup)?
About 495 kcal per serving, with 8 g of protein, 92 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 495 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 92 g |
| Fat | 11 g |
| Fiber | 5 g |
| Sugar | 52 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
