Picaronés (Squash And Sweet Potato Doughnuts)
Picaronés (Squash And Sweet Potato Doughnuts)

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, picaronés (squash and sweet potato doughnuts). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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. 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.

Picaronés (Squash And Sweet Potato Doughnuts) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Picaronés (Squash And Sweet Potato Doughnuts) is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook picaronés (squash and sweet potato doughnuts) using 21 ingredients and 14 steps. Here is how you cook it.

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

Picarones (or Picaron singular) are a Peruvian dessert that originated in Lima during the viceroyalty. It is somewhat similar to buñuelos, a type of doughnut brought to the colonies by Spanish conquistadors. They are made with sweet potato and squash. It was enslaved African cooks who refitted the original buñuelos recipe to make use of Peruvian sweet potato and squash.

Steps to make Picaronés (Squash And Sweet Potato Doughnuts):
  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

They kneaded flour and salt with mashed produce and fried spoonfuls of the orange dough in hot lard. Picarones may look like donuts, but they are quite different to make. The very soft rings of sweet potato and squash dough are thrown into bubbling pans of oil, and served soaked in molasses syrup, just like Buñuelos! Eat them with your hands (licking your fingers when you're finished is ok). These aniseed-flavoured doughnuts with mashed squash are crispy, chewy and sweet Mashed sweet potato, squash and aniseed are made into an elastic dough with flour, yeast, egg and sugar.

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