Peruvian
⭐ Highly Rated
45 minmedium
PeruvianDessert
Recipe Story
origins & traditionsPicarones are traditional Peruvian doughnuts made from a yeasted dough of pumpkin and sweet potato, deep-fried to golden perfection and served with a luscious syrup made from chancaca, an unrefined cane sugar. This dessert has colonial origins dating back to the 16th century and remains one of Peru's most cherished street foods. The dough achieves a distinctive ring shape and airy texture through careful fermentation, while the aromatic syrup infused with cinnamon, cloves, and orange peel provides the perfect sweet complement. Unlike traditional doughnuts, picarones have a unique tangy note from the fermentation process and a beautiful orange hue from the squash. They are traditionally enjoyed warm, crispy on the outside yet tender within, making them an irresistible treat for gatherings or a comforting dessert any day of the week.
Instructions
step by step0/10 done
Peel and cube sweet potatoes and pumpkin. Boil in water until very tender, about 20 minutes. Drain thoroughly and mash until completely smooth. Let cool to room temperature.
In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let stand 10 minutes until foamy.
Add the cooled sweet potato and pumpkin puree to the yeast mixture. Mix in flour gradually, along with salt and anise seeds. Knead until a soft, slightly sticky dough forms.
Cover the bowl with a damp cloth and let rise in a warm place for 2 hours until doubled in size.
While dough rises, prepare the chancaca syrup: In a saucepan, combine sugar, water, cinnamon sticks, cloves, and orange peel. Bring to a boil, then reduce heat and simmer for 25-30 minutes until syrup thickens and coats the back of a spoon. Strain and keep warm.
Heat vegetable oil in a deep pot or dutch oven to 350°F (175°C).
Wet your hands with water. Take a small portion of dough and shape it into a ring by poking a hole through the center and stretching gently.
Carefully slide the dough ring into the hot oil. Fry 3-4 picarones at a time, turning once, until golden brown on both sides, about 3-4 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Arrange picarones on a serving plate and generously drizzle with warm chancaca syrup. Serve immediately while still warm and crispy.
Picarones con Miel de Chancaca
4.2 (82)
Golden Peruvian pumpkin and sweet potato doughnuts drizzled with rich chancaca molasses syrup. A beloved street food dessert with a crispy exterior and fluffy interior, perfect for any sweet craving.
medium
1h 15m
8 servings
Ingredients
0 of 10 checked
Dough
- 2 pieces sweet-potatoes, peeled and cubed
- 2 cups pumpkin, peeled and cubed
- 3 cups flour, sifted
- 2 pieces eggs, lightly beaten
- 1 teaspoons salt
- 1 teaspoons cinnamon, ground
Frying
- 6 cups vegetable-oil
Syrup
- 1 1/2 cups honey
- 2 teaspoons cinnamon, sticks
- 1 pieces orange, peel only
Chef Tips
expert advice•The key to perfect picarones is achieving the right dough consistency - it should be soft and slightly sticky but hold its shape when formed into rings.
•If too wet, add a bit more flour; if too dry, add a tablespoon of water.
•The dough can be made ahead and refrigerated overnight for even better flavor development.
•For authentic flavor, seek out piloncillo or panela (Latin American unrefined cane sugar) for the syrup instead of regular brown sugar.
•The syrup can be made in advance and reheated before serving.
•Traditional vendors often add a splash of pisco or anise liqueur to the syrup for extra depth.
•To test oil temperature without a thermometer, drop a small piece of dough in - it should sizzle immediately and rise to the surface.
•For variation, some cooks add a touch of lime zest to the dough for brightness.
•Leftover picarones can be reheated in the oven but are always best fresh and warm.
