Picarones

Transport your taste buds to the vibrant streets of Peru with these golden, crispy, and irresistibly sweet *picarones*. This traditional dessert is a delightful spin on doughnuts, made with a smooth purée of sweet potato and squash, which gives the dough a unique flavor and naturally golden hue. Lightly fried to perfection, these ring-shaped treats are then generously drizzled with a luscious chancaca syrup, infused with warm spices like cinnamon, cloves, and a hint of citrusy orange peel. Perfect for sharing, *picarones* strike a balance between a crispy exterior and a soft, airy inside, making them a must-try for anyone with a love for international desserts or Peruvian cuisine. Gather your ingredients and bring a taste of Peru to your kitchen with this crowd-pleasing recipe!

Nutriscore Rating: 55/100

Prep Time:90 mins

Cook Time:30 mins

Total Time:120 mins

Servings: 6

Ingredients

• 250 grams Sweet potato
• 250 grams Squash (butternut or similar)
• 300 grams All-purpose flour
• 1 tablespoon Dry yeast
• 2 tablespoons Sugar
• 0.5 teaspoon Salt
• 150 milliliters Water
• 500 milliliters Vegetable oil (for frying)
• 300 grams Chancaca (or dark brown sugar)
• 1 piece Cinnamon stick
• 4 pieces Cloves
• 1 strip Orange peel
• 250 milliliters Water (for syrup)

Directions

Step 1

Peel and dice the sweet potato and squash into small cubes. Place them in a pot, cover with water, and boil until they are very soft (about 20 minutes).

Step 2

Drain the sweet potato and squash, then mash them into a smooth purée. Let the purée cool to room temperature.

Step 3

In a small bowl, dissolve the yeast and sugar in warm water (about 40°C or 100°F). Let it sit for 5-10 minutes until it becomes foamy.

Step 4

In a large mixing bowl, combine the sweet potato and squash purée with the yeast mixture. Gradually add the flour and salt, mixing until a smooth and sticky dough forms.

Step 5

Cover the mixing bowl with a clean kitchen towel and let the dough rest in a warm place for about 1 hour, or until it doubles in size.

Step 6

While the dough is rising, prepare the chancaca syrup. In a saucepan, combine the chancaca (or dark brown sugar), cinnamon stick, cloves, orange peel, and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the syrup thickens slightly (about 15-20 minutes). Remove from heat and strain to remove the solids. Set the syrup aside.

Step 7

Heat the vegetable oil in a large, deep skillet or fryer to 180°C (350°F).

Step 8

Wet your hands and take a small portion of dough. Stretch it into a ring shape (it doesn’t have to be perfect) and carefully slide it into the hot oil. Fry the picarones in batches, cooking each side until golden brown and crisp (about 2-3 minutes per side).

Step 9

Remove the fried picarones from the oil and drain them on paper towels to remove excess oil.

Step 10

Serve the picarones warm, drizzled generously with the chancaca syrup.

Nutrition Facts

Serving size	(1902.4g)

Amount per serving	% Daily Value*
Calories	7051.1

Total Fat 515.3g	0%
Saturated Fat 75.0g	0%
Polyunsaturated Fat 3.2g
Cholesterol 7.5mg	0%
Sodium 1775.8mg	0%
Total Carbohydrate 628.3g	0%
Dietary Fiber 28.3g	0%
Total Sugars 335.4g
Protein 40.6g	0%

Vitamin D 0IU	0%
Calcium 547.1mg	0%
Iron 22.6mg	0%
Potassium 2253.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 2.2%

Carbs: 34.4%