Recipe: Appetizing 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.

These light and crispy doughnut-like fried treats are served for dessert in Peru and Chile. Picarones are good when drenched in spiced syrup. Picarones are addictively good, and not just because they are fried dough. You can have Picaronés (Squash And Sweet Potato Doughnuts) using 21 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Picaronés (Squash And Sweet Potato Doughnuts)

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

They have an intriguing spicy sweet flavor, kind of like a spice cake, but they are. 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. Peel the potato and squash and cut into big chunks. Place into a pan, cover with cold water and add the whole spices.

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.

Picarones are a Peruvian sweet snack originating from the city of Lima. The best way to describe them is as a doughnut made from squash and sweet potato. 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. Cook sweet potatoes and squash in the reserved water until tender.