Best 2 Picarones Con Miel Recipes

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PICARONES CON MIEL



Picarones con Miel image

Provided by Jose Garces

Categories     Dessert     Fry     Pumpkin     Deep-Fry     Honey     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 16

Infused Honey
1 navel orange
2 cups acacia honey
2 bay leaves (preferably fresh)
1 cinnamon stick
1 star anise
Picarones
2 (1/4-oz) packets instant yeast
1/4 cup warm milk
2 Tbsp granulated sugar
1 large egg
2 cups canned pumpkin purée
1 tsp kosher salt
3 cups all-purpose flour
1 1/2 qts vegetable oil, for frying
Confectioners' sugar, for serving (optional)

Steps:

  • To make the infused honey, use a vegetable peeler to remove the zest (with no pith) from the orange in wide strips; set aside the fruit for another use. Combine the orange zest with the honey, bay leaves, cinnamon stick, and star anise in a small saucepan and bring to a simmer over medium heat. Take the pan off the heat and allow the honey to steep for 1 hour. Strain the honey, cover, and store at room temperature until needed.
  • To make the picarones, combine the yeast with the warm water in a small bowl and leave at room temperature for 10 minutes until foamy. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook. Add the sugar, egg, pumpkin purée, and salt and mix on medium speed until well combined. Slowly add the flour, about one-half cup at a time. Continue to mix at medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a clean, dry work surface, cover it with a clean, dry kitchen towel, and leave it to rise at room temperature until doubled in size, about 1 hour.
  • Heat the oil to 350°F in a stockpot, using a candy or deep-fry thermometer to monitor the temperature. Line a baking sheet with parchment paper.
  • Punch down the dough with your fists, deflating it enough to handle and portion it into 16 equal balls. Roll each ball into a 6-inch rope (3 inches in diameter) and press the ends together to form a ring. Let the rings rest for 10 minutes.
  • Fry the rings in batches, turning once, until crispy and golden brown, about 2 minutes per side. Drain on the baking sheet.
  • Sprinkle the picarones with confectioners' sugar and serve hot, with the infused honey drizzled over the top or in a bowl for dipping.

PICARONES



Picarones image

A great Peruvian desert that I love and miss. If you wet your hands in salted water frequently--it makes the dough more manageable:)

Provided by Miss Oregon

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 lb sweet potato, peeled
1 lb squash, peeled
1 lb flour
3 tablespoons fresh yeast
2 cinnamon sticks
4 cloves
2 tablespoons anise seed
3 tablespoons sugar
1 pinch salt
2 eggs, slightly beaten
oil, necessary amount for frying
2 cups dark brown sugar
2 cups white sugar
4 cloves
2 cinnamon sticks
2 allspice
1 orange peel, cut into thick large strips
4 cups water

Steps:

  • Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
  • Cook sweet potatoes and squash in the reserved water until tender.
  • Remove pan and force through a strainer.
  • Reserve 2 cups of cooking liquid and allow to cool.
  • In a small bowl, combine yeast, sugar and reserved cooking liquid.
  • Set aside for 15 minutes.
  • Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
  • Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
  • Cover with a damp cloth and leave dough to rise for 1 hour.
  • Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
  • Fry in hot oil until golden on both sides. Repeat until all is used.
  • Drain on paper napkins.
  • Syrup:.
  • combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
  • Bring to boil over low heat until mixture thickens to a syrup.
  • It will take around 20-25 minutes.

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