Picarones
A great Peruvian desert that I love and miss. If you wet your hands in salted water frequently--it makes the dough more manageable:)
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INGREDIENTS
Nutrition- 1
- 1
- 1lb flour
- 3tablespoons fresh yeast
- 4
- 2tablespoons anise seed
- 3tablespoons sugar
- 1pinch salt
- 2
- oil, necessary amount for frying
Syrup
- 2cups dark brown sugar
- 2cups white sugar
- 4
- 2
- 1orange peel, cut into thick large strips
- 4cups water
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DIRECTIONS
- Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
- Cook sweet potatoes and squash in the reserved water until tender.
- Remove pan and force through a strainer.
- Reserve 2 cups of cooking liquid and allow to cool.
- In a small bowl, combine yeast, sugar and reserved cooking liquid.
- Set aside for 15 minutes.
- Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
- Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
- Cover with a damp cloth and leave dough to rise for 1 hour.
- Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
- Fry in hot oil until golden on both sides. Repeat until all is used.
- Drain on paper napkins.
- Syrup:
- combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
- Bring to boil over low heat until mixture thickens to a syrup.
- It will take around 20-25 minutes.
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