Picarones

Picarones Recipe - Traditional Peruvian Dessert Made with Butternut Squash and Cinnamon

Region / culture: Peru | Preparation time: 2 hours | Cooking time: 25 minutes | Servings: 6

Introduction

Picarones are a traditional Peruvian dessert that are similar to doughnuts, but with a unique twist. These sweet treats are made with a dough that includes sweet potatoes or squash, giving them a slightly different flavor and texture than traditional doughnuts. Picarones are typically served with a sweet syrup drizzled over the top, making them a delicious and indulgent treat.

History

Picarones have a long history in Peru, dating back to the time of the Inca Empire. The recipe is believed to have been brought to Peru by African slaves, who adapted it to include local ingredients such as sweet potatoes and squash. Over the years, picarones have become a popular street food in Peru, enjoyed by people of all ages.

Ingredients

1 cup dark brown sugar
1 cup granulated sugar
2 cinnamon sticks (4")
4 - 6 cloves
1 cup milk
1 tbsp active dry yeast
2 tsp cornstarch
1 cup puréed butternut squash (or replace with sweet potatoes)
2 cup all-purpose flour
0.13 tsp coarse salt
6 cup vegetable oil

How to prepare

The syrup

In a small saucepan, combine the dark brown sugar, 1 cup of granulated sugar, cinnamon, chili pepper, and cloves with 1 cup of water.
Simmer over low heat for 20 to 25 minutes, stirring occasionally, until the mixture thickens into a syrup.
Set aside to cool.
In a small mixing bowl, combine the milk and yeast with 1 tbsp of sugar and allow it to sit for 5 to 10 minutes, or until creamy.
Stir in the cornstarch and let it sit for a few more minutes.
Place the pureed squash or sweet potatoes in a large bowl.
Add the yeast-cornstarch mixture and blend thoroughly.

The dough

Stir in the flour and salt and continue to stir vigorously to make a runny, soft, well-blended dough.
Place the mixing bowl in a draft-free place, cover it with a dampened cloth or plastic wrap, and let it rise for about 2 hours, or until doubled in size.
Deflate the dough with a wooden spoon.
The dough should be soft.
In a deep fryer or heavy saucepan, heat the oil to 325°F (163°C).
Dip out 1 tbsp of the dough and, using another tablespoon, scrape the dough into the hot oil and fry until golden.
As soon as they are cooked, remove the picarones from the oil with a slotted spoon and drain them on paper towels.
To serve, arrange the picarones on a platter and pour the syrup over them.

Variations

Try adding a pinch of ground cloves or nutmeg to the dough for a spiced flavor.
Use pumpkin puree instead of sweet potatoes for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to let the dough rise properly before frying to ensure a light and fluffy texture.

- Use a deep fryer or heavy saucepan to fry the picarones, and make sure the oil is at the correct temperature before adding the dough.

- Drain the picarones on paper towels after frying to remove excess oil.

- Serve the picarones warm with the syrup for the best flavor and texture.

Serving Suggestions

Serve picarones warm with a drizzle of the sweet syrup on top for a delicious and indulgent treat.

Cooking Techniques

Make sure to let the dough rise properly before frying to ensure a light and fluffy texture.

- Fry the picarones in hot oil until golden brown on all sides.

Ingredient Substitutions

You can use pumpkin puree instead of sweet potatoes in the dough.

- If you don't have dark brown sugar, you can use regular brown sugar instead.

Make Ahead Tips

You can prepare the dough for the picarones ahead of time and refrigerate it until ready to fry. Just make sure to let it come to room temperature before frying.

Presentation Ideas

Arrange the picarones on a platter and drizzle the sweet syrup over the top for a beautiful presentation.

Pairing Recommendations

Serve picarones with a cup of hot chocolate or coffee for a delicious and satisfying dessert.

Storage and Reheating Instructions

Picarones are best served fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of picarones contains approximately 200 calories.

Carbohydrates

Each serving of picarones contains approximately 30 grams of carbohydrates.

Fats

Each serving of picarones contains approximately 10 grams of fats.

Proteins

Each serving of picarones contains approximately 2 grams of proteins.

Vitamins and minerals

Picarones are a good source of vitamin A and vitamin C, thanks to the sweet potatoes or squash used in the dough.

Alergens

Picarones contain gluten from the all-purpose flour, and may also contain traces of nuts depending on the syrup used.

Summary

Picarones are a sweet and indulgent dessert that are high in carbohydrates and fats, but also contain some essential vitamins and minerals.

Summary

Picarones are a delicious and indulgent Peruvian dessert made with a unique dough that includes sweet potatoes or squash. Serve them warm with a sweet syrup for a truly decadent treat.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a sunny afternoon, and I was visiting my dear friend Maria in her cozy kitchen. As soon as I walked in, the sweet aroma of cinnamon and cloves filled the air, and I knew she was up to something delicious.

Maria greeted me with a warm hug and a mischievous twinkle in her eye. "I have a special treat for you today, my dear friend," she said, as she pulled out a tattered old recipe book from her cupboard. "Have you ever heard of picarones?"

I shook my head, intrigued by the unfamiliar name. Maria explained that picarones were a traditional Peruvian dessert, similar to doughnuts but made with sweet potatoes and pumpkin. She promised me that they were absolutely delicious, and I couldn't wait to try them.

As Maria guided me through the recipe, I watched in awe as she effortlessly combined the ingredients and kneaded the dough with practiced hands. She told me stories of how she learned to make picarones from her own grandmother, who had passed down the recipe through generations.

I listened intently, absorbing every detail and savoring the memories that Maria shared with me. She spoke of lazy afternoons spent in her grandmother's kitchen, watching as she lovingly prepared meals for her family. The scent of spices and herbs lingered in the air, mingling with laughter and chatter that filled the room.

As the dough for the picarones rested and rose, Maria and I sipped on hot tea and reminisced about our own childhoods. We talked about the recipes we had inherited from our mothers and grandmothers, and how they had shaped our love for cooking and sharing meals with loved ones.

When it was time to fry the picarones, Maria expertly shaped the dough into perfect rings and carefully lowered them into the bubbling oil. The kitchen was filled with the sound of sizzling and the tantalizing scent of freshly fried dough.

As we waited for the picarones to turn golden brown, Maria shared another secret with me. She whispered that the key to making the perfect picarones was to fry them in small batches, ensuring that each one was cooked to perfection.

When the picarones were finally ready, Maria dusted them with a generous sprinkling of cinnamon sugar and served them to me on a delicate china plate. I took my first bite, and my taste buds exploded with delight.

The picarones were crispy on the outside, soft and fluffy on the inside, with a subtle sweetness that lingered on my tongue. Each bite was a symphony of flavors, a perfect balance of spices and warmth that warmed my heart and soul.

As I savored the last bite of my picarone, I knew that this recipe would become a cherished part of my own culinary repertoire. I thanked Maria for sharing her grandmother's wisdom with me, and we hugged each other tightly, knowing that our bond would forever be strengthened by the love and tradition that we shared through our shared passion for food.

And so, the recipe for picarones became a treasured part of my own collection, passed down through the generations and shared with loved ones near and far. Each time I make them, I am reminded of the special afternoon I spent with Maria, learning the art of making picarones and creating memories that will last a lifetime.