PICARONES
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
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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Stephen Larbie
[email protected]These picarones were a bit more work than I expected, but they were totally worth it. They were so flavorful and addictive, and my family loved them.
Denzy Awesome
[email protected]I'm not a fan of sweet potato desserts, but these picarones were surprisingly good. They were light and fluffy, and the syrup was the perfect finishing touch.
Himal Jeewan
[email protected]These picarones were a bit too sweet for my taste, but they were still really good. I'll definitely be making these again.
Thee_Mariam
[email protected]I made these picarones with gluten-free flour and they turned out great! They were just as delicious as the traditional version.
455Alena Srity
[email protected]These picarones were a bit too oily for my taste. I think I'll try frying them at a lower temperature next time.
ProBrothers F&B
[email protected]I added a bit of cinnamon to the dough and it gave the picarones a nice warm flavor.
Roqia Mohamed
[email protected]I used maple syrup instead of chancaca syrup and they were still delicious.
John Stephen
[email protected]I made these picarones in a mini donut maker and they turned out perfectly. They were the perfect size for a quick snack.
Ichrak Ferchichi
[email protected]I'm not a fan of anise, so I omitted it from the recipe. The picarones still turned out great!
Cynthia Miller
[email protected]These picarones were a bit too dense for my taste. I think I'll try using less flour next time.
mahendra chaudhary
[email protected]I made these picarones for my Peruvian friend and she said they were the best she had ever had. I'm so glad I found this recipe!
FicLover17
[email protected]I'm allergic to yeast, so I was excited to find this recipe for yeast-free picarones. They turned out great! They were just as delicious as the traditional version.
Lamin Kosia
[email protected]These picarones were a great way to use up some leftover sweet potatoes. They were easy to make and turned out really well. I'll definitely be making these again.
Family Tillman
[email protected]I had never heard of picarones before, but I'm so glad I tried them. They were so unique and delicious. I'll definitely be making these again.
Penelope Stone
[email protected]These picarones were a bit too sweet for my taste, but my kids loved them. I think I'll try using less sugar next time.
Abubakr Joiya
[email protected]I've made picarones before, but this recipe is by far the best. The dough was easy to work with and the picarones turned out perfectly crispy on the outside and fluffy on the inside. I highly recommend this recipe.
Rana Adeel Rana Adeel
[email protected]These picarones were a bit more work than I expected, but they were totally worth it. They were so flavorful and addictive, and my family loved them. I'll definitely be making these again for special occasions.
Ayesha Hussein
[email protected]I'm not usually a fan of sweet potato desserts, but these picarones changed my mind. They were so light and airy, and the syrup was perfectly balanced. I'll definitely be making these again.
Johnathan Yang
[email protected]These picarones were a hit at my Peruvian-themed party! They were so delicious and fluffy, and the syrup was the perfect finishing touch. I will definitely be making these again.