Peruvian Pot
Picarones
Peruvian doughnuts made from sweet potato and squash dough, deep-fried into golden rings and drizzled with warm chancaca (raw cane sugar) syrup.
Ingredients
Instructions
- 1
Boil the sweet potato and squash until very soft. Drain well and mash until completely smooth.
- 2
Mix the mashed vegetables with flour, activated yeast, a pinch of salt, and anise. Knead into a soft dough. Let rise for 1 hour in a warm place.
- 3
Make the chancaca syrup: dissolve chancaca in water with cinnamon sticks, cloves, and orange peel. Simmer until thick and syrupy.
- 4
Heat oil to 180°C. Wet your hands and form rings of dough by wrapping them around your fingers. Carefully drop into the hot oil.
- 5
Fry until golden brown on both sides, about 3-4 minutes. Drain on paper towels.
- 6
Serve the warm picarones drizzled generously with the hot chancaca syrup.
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