Fluffy Peruvian Picarones with Spiced Syrup
Light and airy Peruvian doughnuts made with pumpkin and sweet potato, drenched in a spiced syrup.
Preparation
Get these tasks done before you start cooking.
Preparing the Picarones Dough
- 1
Boil vegetables
Boil sweet potato and pumpkin in a pot until tender.
- 2
Mash mixture
Drain and mash the sweet potato and pumpkin together with anise seeds.
- 3
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.
Tip: Let the dough rise for the full time to ensure the fluffiest Picarones.
Preparing the Spiced Syrup
- 1
Combine ingredients
In a saucepan, combine dark brown sugar, water, cinnamon stick, cloves, and orange peel.
- 2
Simmer
Bring to a boil, then simmer on low heat until slightly thickened, about 20 minutes.
- 3
Finish syrup
Stir in vanilla extract and remove from heat.
How to Make Fluffy Peruvian Picarones with Spiced Syrup
Total time: 4 h · Yields 6 servings
- 1
Frying the Picarones
Heat oil in a deep pan. Shape small doughnut rings and fry them in hot oil until golden and cooked through.
- 2
Coating with Syrup
Once fried, dip each Picarone immediately in the prepared spiced syrup.
- 3
Cooling
Place coated Picarones on a wire rack to drain excess syrup.
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