Fluffy Peruvian Picarones with Spiced Syrup
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
For the Spiced Syrup
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.
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
Fluffy Peruvian Picarones with Spiced Syrup
Fluffy Peruvian Picarones with Spiced Syrup
Plating & Serving
Arrange Picarones in a spiraled stack on a serving platter.