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Lima, Peru  |  Friday 29 August 2008 15:13  |  | 

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Food / Recipes

Picarones / Peruvian Doughnuts

 
Very Good


Ingredients
  2 Lbs. white flour (about 6 cups)
1 lb or 450 grams sweet potatoes (peeled)
1 lb or 450 grams Zapallo (squash) or it can be replaced with pumpkin. (peeled)
3 tablespoons yeast
2 eggs
½ teaspoon salt
3 tablespoons sugar
1 Tablespoon anise seeds
2 sticks of cinnamon
2 cups reserved cooking liquid oil for deep frying

Preparation
Fill a pot with sufficient water to cover sweet potatoes, add cloves, anise and cinnamon. Bring to a boil and simmer for 10 minutes. Then add pumpkin and squash and cook until very tender. Strain through a colander reserving 2 cups of the cooking liquid. In a separate bowl, add sugar and yeast along with 1 cup of the reserved cooking liquid. Let sit for 20 minutes. In large bowl add flour, salt, lightly beaten eggs, and yeast mixture. Stir very until you have incorporated everything well and you have a thick dough. If you find the dough is not wet enough you may add more cooking liquid. Place a towel over and let rise for 1 to 2 hours until doubled in size. (Many times it is allowed to rise 3 to 4 hours in Peru) Heat oil. Wet three fingers and take a bit larger size of a golf ball of dough and quickly poke a hole in the center and place it in the frying pan.

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