The tasty picarones are the most famous dessert in the rich Peruvian baking tradition. They are usually enjoyed with anticuchos or during the traditional Sunday afternoons in Lima.
They are the most famous dessert in the extensive Peruvian baking tradition, often accompanying anticuchos or starring in traditional Sunday afternoons in Lima.
Originating from the Viceroyalty of Peru, many consider them the local version of Spanish buñuelos, blending culinary traditions from two continents.
They represent historical and cultural richness, delighting palates with their unique flavor and their characteristic braided doughnut shape.
Picarones
Ingredients
500 grams of Wheat flour
25 grams of Fresh yeast
250 grams of Macre pumpkin
250 grams of Yellow sweet potato
1 tablespoon of Anise
2 tablespoons of Sugar
Cinnamon
½ liter of Chancaca honey
Vegetable oil
Preparation
Step 1 : In a saucepan over medium heat, cook the sweet potato and pumpkin with three cups of water for 20 minutes.
Step 2 : Strain and reserve the cooking water.
Step 3 : Pass the sweet potato and pumpkin through a sieve and let the purée cool, setting it aside.
Step 4 : Dissolve the yeast, sugar, and a pinch of salt in the reserved cooking water.
Step 5 : Cover and let it ferment in a warm place for 20 minutes.
Step 6 : Pour the mixture over the purée of sweet potato and pumpkin, and knead.
Step 7 : Gradually add the flour and continue kneading for another 15 minutes.
Step 8 : Add the anise and beat with a hand whisk until bubbles appear in the dough.
Step 9 : Cover and let rest for two hours in a warm place.
Step 10 : In a pan or heavy-bottomed pot, heat plenty of oil over medium heat.
Step 11 : Moisten your hands with water and take a small portion of dough.
Step 12 : Form a hole in the center and fry the picarón for a few seconds until golden brown.
Step 13 : Remove with a skimmer and set aside on paper towels.
Step 14 : Repeat the process with the remaining dough.
Step 15 : Separately, in a pot over medium heat, cook the chancaca with cloves, cinnamon, a bay leaf, and three cups of water for 20 minutes, until reaching a honey-like consistency.
Step 16 : Finally, serve the picarones drizzled with chancaca honey.
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