How to Cook Perfect Picaronés (Squash And Sweet Potato Doughnuts)

Picaronés (Squash And Sweet Potato Doughnuts). Picarones may look like buñuelos or beignets, but they are one of a kind. For starters, they are not made with flour and eggs only, but with a terrific Picarones are the best dessert after anticuchos or any other creolle dish, and freshness is crucial to the wonderful experience of eating these delicious. Picarones (or Picaron singular) are a Peruvian dessert that originated in Lima during the viceroyalty.

Picarones or Peruvian doughnuts are a typical Peruvian treat and are as good as American Doughnuts but are easier to make. This recipe uses butternut squash but you can also use pumpkin (which is part of the squash family) and sweet potato. The principle ingredients are squash and sweet potato; it is then stretched to form a doughnut shape, fried, and best served hot, smothered in rich Picarones were developed during the colonial period in Peru to replace the more expensive ingredients involved in making "Buñuelos" a Mexican street food. You can cook Picaronés (Squash And Sweet Potato Doughnuts) using 21 ingredients and 14 steps. Here is how you cook that.

Ingredients of Picaronés (Squash And Sweet Potato Doughnuts)

1. It's of Syrup.
2. You need 1 cup of Molasses.
3. Prepare 1/2 cup of Light brown sugar.
4. Prepare 2 of Cloves.
5. Prepare 1 of Cinnamon stick.
6. Prepare 1 of Allspice.
7. It's 1/2 of Peel of an orange.
8. You need 2 cup of Water.
9. It's 1/2 tbsp of Anise seeds.
10. It's of Dough.
11. It's 150 grams of Sweet potato.
12. Prepare 80 grams of Macre squash.
13. It's 80 grams of Loche squash (both types of squash can be substituted for butternut squash).
14. It's 300 grams of Plain flour.
15. Prepare 4 grams of Fresh yeast (you can get this from most bakers).
16. You need 3 tbsp of Granulated sugar.
17. You need 1/2 tsp of Salt.
18. Prepare 1/2 tsp of Anise seed.
19. You need 1/4 cup of Cola.
20. It's 2/3 cup of Anise seed tea.
21. Prepare 1 of Oil for deep frying.

Picarones are good when drenched in spiced syrup. Picarones are addictively good, and not just because they are fried dough. They have an intriguing spicy sweet flavor, kind of like a spice cake, but they are crispy and warm and dripping with syrup. Picarones are a Peruvian sweet snack originating from the city of Lima.

Picaronés (Squash And Sweet Potato Doughnuts) step by step

1. For Syrup - Put all the ingredients in a pan and bring to the boil.
2. Let it cook until the mixture is thick and syrupy.
3. Strain into a suitable container off the heat and let it cool down.
4. Refrigerate until needed.
5. For Dough - bring a pan of water to the boil.
6. Add the sweet potato and cook until tender.
7. Drain sweet potato and repeat with the squash.
8. Put vegetables in a blender and blend until puréed.
9. Put the veg in a large bowl with the flour, yeast, sugar, salt, anise seeds,cola, and tea.
10. Using your hands, combine ingredients into a dough then kneed for 20 mins until smooth.
11. Leave the dough in a warm place for 1 1/2 hours to prove.
12. Heat the oil in a large pan or in a deep-fryer to 180°C or until a crude of bread Browns in 30 seconds.
13. Take pieces of the dough and shape into ring, then drop carefully into the hot oil and cook until crispy and golden.
14. Drain well then drizzle on the syrup to finish.

The best way to describe them is as a doughnut made from squash and sweet potato. They have an incredibly unique flavour from the cinnamon, star anise and citrus fruit used to create the dough and accompanying syrup. Even though picarones are often referred to as a kind of donut, they are actually something quite different and unique Peruvian. Most probably developed from the Spanish buñuelos in Colonial times, African slaves created an addicting, delicious sweet by adding sweet potato and a local squash to. Picarones are a staple of Peruvian street food, the tasty, deep-fried treats that are also often referred to as the Peruvian doughnuts.

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