Picarones - Pumpkin and Sweet Potato Doughnut Recipe
Have you tried picarones before?
The Peruvian Doughnut
Some of the best foods you will ever find to eat will be the local street food of any culture.
This is the best way to find out what the local people are like, through their food.
Peru has many different street foods. In most parts of Peru, as evening approaches you can see the trolleys rolling onto the streets with gas bottles attached. Each prepared for an evening on the streets selling freshly prepared evening snacks.
What is a picarone
It is basically a Peruvian doughnut, but much nicer, in fact they are addictive.
The principle ingredients are squash and sweet potato; it is then stretched to form a doughnut shape, fried, and best served hot, smothered in rich gooey chancaca syrup. It is a traditional street food that can be found in most towns being sold from mobile trolleys on street corners.
How they came about
Picarones were developed during the colonial period in Peru to replace the more expensive ingredients involved in making “Buñuelos” a Mexican street food. People started to replace some ingredients of the Buñuelo with sweet potato and squash. Peru had now created it´s very own dessert that became a very popular street food right up until and still is today.
- 1 lb. sweet potatoes peeled and cubed
- 1 lb. butternut squash cubed
- 4 whole anise seeds
- 2 tablespoons whole cloves
- 3 sticks of cinnamon
- 1 tablespoon whole allspice
- 4 tablespoons dry yeast
- 4 teaspoons white sugar
- ¼ cup of pisco (any brandy)
- 2 tablespoons flax seeds
- ½ teaspoon salt
- 3 cups flour
- ½ kg (1lb) chancaca
- 1 cup brown sugar
- 4 whole cloves
- 2 sticks cinnamon
- Rind of an orange
- Rind of a lime
- 1 teaspoon whole allspice
- 2 cups water
- Boil a good amount of water enough to be able to cover your sweet potato and squash. But don´t put them in yet. Add the cinnamon, cloves and aniseed to the water and leave to boil for 10 mins.
- Take out the spices from the water and add the squash and sweet potato to spiced water to cook until soft. When cooked, drain the potatoes but saving to one side 2 cups of the liquid. Leave the potatoes to cool.
- Place in a large bowl the 2 cups of liquid which should be slightly warm but not hot. Add the yeast and sugar. Gently mix together with fingers and leave to stand for 15 mins.
- In a separate bowl or in your food processor make a puree from the squash and sweet potato. In the large bowl with your puree, add salt, and mix with your hands the yeast mix into the potato until it is mixed in really well.
- Mix in the flour and move it around vigorously until a soft, elastic mix is made and it no longer sticks to your fingers.
- Place the mix onto a baking sheet large enough and loosely cover with plastic wrap for 1 hour or until doubled in size.
- Heat up a frying pan with plenty of oil. With humid fingers but not wet, take a portion of your mix and form a thin doughnut shape and place into hot oil until golden brown and floating.
- While still hot, pour over a good amount of syrup mix, sit back and enjoy the fruits of your labor. Your family will keep asking you to make these as a special treat……… every week
36 years ago the owner started selling picarones in Cusco, just some 10 minutes walk from the plaza the main square in the center of historic Cusco on the corner of Tullumayo and Ruinas. This is just ½ a block away from the recently renovated building that now serves as a beautiful Marriot Hotel.
This picarone bar is only open in the evenings and only sells picarones and chicha morada a purple corn drink commonly drunk in Peru.
It´s amazing that the owner has been here for so many years and has made a thriving business out of it and never had to branch out into making anything else.
Why spoil a good thing?