Picarones
Picarones are a traditional Peruvian dessert featuring crispy, ring-shaped doughnuts made from a sweet potato and squash dough. They are typically served drenched in a spiced chancaca (panela) syrup, offering a delightful contrast of textures and flavors.
An original recipe by Forkin
- Total time
- 3 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 816 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 250 gsweet potato, peeled and diced
- 250 gbutternut squash, peeled and diced
- 240 mlwater
- 1 tspanise seeds
- 7 gactive dry yeast
- 300 gall-purpose flour
- 1 tbspsugar
- 0.5 tspsalt
frying
- 750 mlvegetable oil, for frying
syrup
- 250 gpanela, or dark brown sugar
- 240 mlwater
- 1 pcscinnamon stick
- 2 pcsclove
- 1 pcsorange peel, from half an orange
Equipment
masher · deep pot · slotted spoon · thermometer · plastic wrap · large bowl · large pot · wire rack · small saucepan
The method
Step by step
- 1
Boil the sweet potato and butternut squash in lightly salted water until very tender, about 15-20 minutes.
About 20 min
- 2
Drain the cooked vegetables well and mash them until completely smooth. Set aside to cool to lukewarm.
About 10 min
Cook’s note: Ensure there are no lumps for a smooth dough.
- 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).
About 3 min
Cook’s note: Too hot water will kill the yeast.
- 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.
About 10 min
- 5
In a large bowl, combine the all-purpose flour, salt, and the cooled mashed sweet potato and butternut squash.
About 2 min
- 6
Pour the activated yeast mixture into the vegetable mixture and mix thoroughly until a soft, sticky dough forms.
About 3 min
Cook’s note: The dough will be quite wet; do not add more flour at this stage.
- 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.
About 2 hr
- 8
While the dough is rising, prepare the syrup. Combine the panela, water, cinnamon stick, cloves, and orange peel in a small saucepan.
About 2 min
- 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.
About 15 min
Cook’s note: The syrup should be thin enough to drizzle.
- 10
Strain the syrup to remove the cinnamon stick, cloves, and orange peel, then keep warm.
About 1 min
- 11
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 175-180°C (350-355°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 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.
Cook’s note: Practice a few times to get the shape right.
- 13
Carefully drop the dough rings into the hot oil, frying a few at a time to avoid overcrowding the pot.
- 14
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
- 15
Remove the picarones with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 16
Serve the picarones immediately, drizzled generously with the warm chancaca syrup.
Per serving
Nutrition
- Calories
- 815.7kcal
- Protein
- 10.2g
- Carbs
- 141.4g
- Fat
- 23.6g
- Fibre
- 6.4g
- Sugar
- 67.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Picarones are best eaten fresh; the dough can be stored, covered, in the refrigerator for up to 1 day.
Picarones are not ideal for reheating as they lose their crispness.