How to Make Picarones [Peruvian Doughnuts] with Chancaca Syrup

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: pumpkin

butternut squash and pumpkin provide similar sweetness and texture.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

agave syrup is lower in calories, while corn syrup is more affordable.

Add sweet potatoes and winter squash to a large pot and fill with 2 cups of water, adding 1 cinnamon stick and 3 star anise. Cook for about 20 minutes until tender.

Drain and reserve 2 and a quarter cups of the cooking liquid.

Mash the sweet potatoes and squash, adding a bit of the reserved cooking liquid to help mash.

In a bowl, combine 2 cups of the reserved warm cooking liquid, 1.5 tablespoons of instant dry yeast, and 1 tablespoon of sugar. Stir and let sit for 10 minutes.

In a large bowl, add the mashed sweet potatoes and squash, then add the yeast mixture and stir until incorporated.

Add a pinch of salt and mix to combine.

Gradually add 2 cups of all-purpose flour, mixing thoroughly before adding more flour. If the mixture is too tight, add a tablespoon or two of reserved cooking liquid.

Let the dough rest for 30 minutes until it doubles in size.

Knock down the dough and mix a bit more, then let it rest for another 30 minutes.

In a large pot, add 3 cups of canola or vegetable oil and heat to 320 degrees.

Dip fingers in salted water to handle the sticky dough, form the dough in hand, create a hole in the middle, and drop it into the oil.

Fry until golden brown, using a wooden spoon to maintain the opening in the dough.

Remove the picarones and drain on paper towels.

Drizzle with chancaca syrup made from boiling 1 pound of chancaca, 3 cinnamon sticks, 8 whole cloves, 3 star anise, 1 sliced orange, and 2 cups of water until reduced to syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens