Picarones

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Boil the sweet potato and butternut squash in lightly salted water until very tender, about 15-20 minutes.

   Ca. 20 min.

2. 2

   Drain the cooked vegetables well and mash them until completely smooth. Set aside to cool to lukewarm.

   Ca. 10 min.

   Kokkens note: Ensure there are no lumps for a smooth dough.

3. 3

   In a small saucepan, heat the water for the dough with the anise seeds until warm (not hot) to the touch, about 40-45°C (105-115°F).

   Ca. 3 min.

   Kokkens note: Too hot water will kill the yeast.

4. 4

   Remove from heat and stir in the active dry yeast and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Ca. 10 min.

5. 5

   In a large bowl, combine the all-purpose flour, salt, and the cooled mashed sweet potato and butternut squash.

   Ca. 2 min.

6. 6

   Pour the activated yeast mixture into the vegetable mixture and mix thoroughly until a soft, sticky dough forms.

   Ca. 3 min.

   Kokkens note: The dough will be quite wet; do not add more flour at this stage.

7. 7

   Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for at least 1-2 hours, or until doubled in size.

   Ca. 2 t.

8. 8

   While the dough is rising, prepare the syrup. Combine the panela, water, cinnamon stick, cloves, and orange peel in a small saucepan.

   Ca. 2 min.

9. 9

   Bring to a boil, then reduce heat and simmer for 10-15 minutes until the panela has dissolved and the syrup has slightly thickened.

   Ca. 15 min.

   Kokkens note: The syrup should be thin enough to drizzle.

10. 10

    Strain the syrup to remove the cinnamon stick, cloves, and orange peel, then keep warm.

    Ca. 1 min.

11. 11

    Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 175-180°C (350-355°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

12. 12

    Dip your hands in a bowl of water to prevent sticking. Take a small amount of dough, about the size of a golf ball, and make a hole in the center to form a ring.

    Kokkens note: Practice a few times to get the shape right.

13. 13

    Carefully drop the dough rings into the hot oil, frying a few at a time to avoid overcrowding the pot.

14. 14

    Fry for 2-3 minutes per side, or until golden brown and cooked through.

    Ca. 6 min.

15. 15

    Remove the picarones with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 1 min.

16. 16

    Serve the picarones immediately, drizzled generously with the warm chancaca syrup.