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Picarones
Picarones are a delightful and traditional Peruvian dessert, combining the flavors of sweet potato and butternut squash to create a soft, pillowy doughnut-like treat. These golden, ring-shaped pastries are deep-fried to perfection, resulting in a crispy exterior that gives way to a warm, sweet interior. Drizzled with a spiced syrup made from brown sugar, cinnamon, cloves, and orange peel, picarones are a true celebration of Peruvian culinary heritage. Enjoy them as a sweet indulgence at any time of year, but especially during festive occasions!
Ingredients
- Active dry yeast
- 1 packet (2 1/4 teaspoons)
- Granulated sugar
- 2 tablespoons
- Warm water
- 1/2 cup
- Mashed sweet potato
- 1 cup
- Mashed butternut squash
- 1 cup
- All-purpose flour
- 1 1/2 cups
- Salt
- 1/2 teaspoon
- Anise seeds
- 1 teaspoon
- Vegetable oil
- for frying
- Brown sugar
- 1 cup
- Cinnamon stick
- 1
- Cloves
- 4-5
- Orange peel
- from 1 orange
- Water (for syrup)
- 1 cup
Instructions
- In a small bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let it sit for about 10 minutes until it becomes frothy.
- In a large mixing bowl, combine the mashed sweet potato, mashed butternut squash, all-purpose flour, salt, and anise seeds. Once mixed, add the yeast mixture to the bowl and stir until a sticky dough forms.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 2 hours, or until it has doubled in size.
- While the dough is rising, prepare the spiced syrup. In a saucepan, combine the brown sugar, orange peel, cinnamon stick, cloves, and 1 cup of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- After simmering, strain the syrup to remove the solids and set it aside.
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Wet your hands to prevent sticking, take a piece of the dough, and form it into a ring shape. Carefully drop it into the hot oil, frying the picarones for about 2-3 minutes on each side, or until they are golden brown.
- Once fried, drain the picarones on paper towels to remove excess oil. Serve them warm, drizzled with the spiced syrup.
Tips
- For a unique twist, add a pinch of nutmeg or ginger to the dough for extra flavor.
- If you're short on time, you can use canned sweet potato and squash puree instead of cooking and mashing them from scratch.
- Serve with a scoop of vanilla ice cream for a delightful dessert experience!
Dietary Information
Servings: 6 Dish Type: Dessert Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 2 hours Calories: 250 Fat: 10g Carbs: 38g Protein: 3g Sodium: 200mg Sugar: 20g
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