Fluffy Peruvian Picarones with Spiced Syrup

Name: Fluffy Peruvian Picarones with Spiced Syrup
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Dessert
Ingredients: Sweet potato; Pumpkin; Anise seeds; Instant yeast; All-purpose flour; Sugar; Salt; Ground cinnamon; Oil; Dark brown sugar; Water; Cinnamon stick; Cloves; Orange peel; Vanilla extract

Delightfully Sweet Pumpkin and Sweet Potato Doughnuts

Light and airy Peruvian doughnuts made with pumpkin and sweet potato, drenched in a spiced syrup.

3 h
6
Intermediate

Ingredients

For the Picarones Dough

Sweet potato

1 cup, peeled and cubed

Pumpkin

1 cup, peeled and cubed

Anise seeds

1 teaspoon

Instant yeast

1 tablespoon

All-purpose flour

3 cups

Sugar

1/4 cup

Salt

1 teaspoon

Ground cinnamon

1 teaspoon

Oil

for frying

For the Spiced Syrup

Dark brown sugar

1 cup

Water

1 1/2 cups

Cinnamon stick

1 piece

Cloves

4 pieces

Orange peel

1 piece

Vanilla extract

1 teaspoon

Preparation

Preparing the Picarones Dough

Boil vegetables

Boil sweet potato and pumpkin in a pot until tender.

Mash mixture

Drain and mash the sweet potato and pumpkin together with anise seeds.

Form the dough

In a mixing bowl, combine mashed mixture, yeast, flour, sugar, salt, and cinnamon. Mix into a smooth dough, cover, and let it rise for 2 hours.

Let the dough rise for the full time to ensure the fluffiest Picarones.

Preparing the Spiced Syrup

Combine ingredients

In a saucepan, combine dark brown sugar, water, cinnamon stick, cloves, and orange peel.

Simmer

Bring to a boil, then simmer on low heat until slightly thickened, about 20 minutes.

Finish syrup

Stir in vanilla extract and remove from heat.

Cooking Process

Frying the Picarones

Heat oil in a deep pan. Shape small doughnut rings and fry them in hot oil until golden and cooked through.

Ensure the dough has doubled in size before proceeding. Fry Picarones in batches to maintain oil temperature.

Coating with Syrup

Once fried, dip each Picarone immediately in the prepared spiced syrup.

Cooling

Place coated Picarones on a wire rack to drain excess syrup.

Plating & Serving