PICARONES CON MIEL
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jamal Uddin Jony
[email protected]These picarones were just okay.
Braulio Bolaño
[email protected]I would not recommend this recipe to others.
Leena Sardar
[email protected]Overall, I was disappointed with these picarones.
Md Alamin Hossan
[email protected]I thought the flavor of these picarones was a bit bland.
Mahar Vlogs
[email protected]These picarones were a bit too greasy for my taste.
Karim Pedro
[email protected]I can't wait to make these picarones again!
Sumi Sanam
[email protected]These picarones were the perfect dessert for a special occasion.
Maori_Boy_1978
[email protected]I'm so glad I found this recipe!
Patricia Cavazos
[email protected]I would definitely recommend this recipe to others.
md bakhtiyar
[email protected]These picarones were a lot of work to make, but they were worth it.
Shahid Thari
[email protected]I'm not sure what I did wrong, but my picarones were really dense and heavy.
saqib Khan 2.0
[email protected]I followed the recipe exactly but my picarones didn't turn out as well as I hoped.
Ch Faisal Mehmood
[email protected]These picarones were a little too sweet for my taste, but they were still good.
Neo Banda
[email protected]I love picarones and this recipe is the best I've tried.
Rami Ror
[email protected]These picarones were easy to make and turned out great!
Maqsood Rehman
[email protected]I've never had picarones before, but these were amazing! The flavor was incredible and the texture was perfect.
Prem Sarkar
[email protected]I made these picarones for a party and they were a huge hit! Everyone loved them.
Colleen Pienaar
[email protected]These picarones were absolutely delicious! I followed the recipe exactly and they turned out perfectly. The batter was light and fluffy, and the syrup was the perfect balance of sweet and tangy.