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Picarones - Peruvian Pumpkin & Sweet Potato Doughnuts for #BreadBakers

Picarones - Peruvian Pumpkin & Sweet Potato Doughnuts for #BreadBakers with anise syrup is a delicious option for weekend brunch.
Prep Time2 hours
Cook Time30 minutes
Course: desserts
Cuisine: Peruvian
Servings: 24 doughnuts

Ingredients

Doughnut Ingredients:

  • 4- 4 3/4 cups all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon ground anise seed
  • ½ pound peeled and deseeded calabaza pumpkin
  • ½ pound peeled sweet potato
  • 2 ¼ teaspoons instant yeast
  • 1/3 cup warm water 115 – 120 F
  • Oil for frying

Syrup Ingredients:

  • 1 lb. panela/ piloncillo
  • 1 cup water
  • Orange rind
  • Lemon rind
  • ½ teaspoon ground anise seed
  • ¼ teaspoon ground clove

Instructions

  • In two separate saucepans, boil the pumpkin and sweet potato separately until fork tender.
  • Drain and mash.
  • In the bowl of an electric mixer, combine 4 cups of the flour, salt, anise seed and mashed pumpkin and sweet potato.
  • With the dough hook attachment, mix for a minute. Until ingredients are well combined.
  • In a shallow bowl, sprinkle yeast on top of water. Leave for 5-10 minutes until yeast is bubbly.
  • Add yeast mixture to the electric mixer.
  • Knead for 5 minutes until dough is smooth and elastic, adding extra flour as needed. This dough is a little on the dense side.
  • Form dough into a smooth ball and place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel.
  • Leave in a warm place to rise until doubled in size, approximately 1 ½ hours.
  • Meanwhile, let’s make the syrup.
  • In a saucepan, place piloncillo, water, orange rind, lemon rind and anise seed.
  • Cook on medium low heat until all of the piloncillo has melted.
  • Cook for another 5 minutes until the syrup is bubbly.
  • Remove orange rind and lemon rind.
  • Leave to cool. SEE NOTES BELOW
  • Now back to the picarones.
  • Heat a large pot with enough oil for deep frying.
  • With floured hands, take a few pieces of dough at a time, about the size of a walnut each. Shape into skinny rings.
  • Place the rings in the hot oil and fry until golden brown on both sides.
  • Remove to a paper towel to absorb excess oil.
  • Repeat until all the dough has been used.
  • Serve with anise syrup.

Notes

Syrup will thicken as it cools so be careful not to overcook the syrup. However, if it becomes too thick upon chilling, you can fix it by adding water, until it is thinned out to the desired consistency.
You may have to reheat the syrup to add the water if it has hardened.

Nutrition

Serving: 1g
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