A sweet treat shaped like rings, made with a dough of wheat flour and squash, picarones are a delicious dessert and a traditional dish from Peruvian cuisine. Originating during the Viceroyalty of Peru, it is believed that picarones are the Latin American adaptation of traditional Spanish buñuelos, which were a favorite in noble households at the time. However, the recipe also incorporated indigenous contributions, such as sweet potato and squash, which, combined with chancaca sugar...
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Place water, cinnamon sticks, cloves, and anise seeds in a saucepan. Bring to a boil for ten minutes, then strain the liquid.
Use the strained water to cook the sweet potato and squash.
Once cooked, remove the sweet potato and squash from the pot and mash them through a sieve. Reserve 2 cups of the cooking water and let it cool.
In a bowl, mix the yeast with the reserved cooking water, add the sugar, and let it rest for 15 minutes.
Mash the sweet potato and squash into a purée. Place the purée in a large bowl and add the salt, diluted yeast, and eggs. Beat the mixture until everything is well combined.
Gradually add the flour to the mixture, stirring vigorously until you achieve a soft and elastic dough that doesn’t stick to your fingers.
Cover the bowl with a damp cloth and let the dough rest for 1 hour or until it doubles in size.
Heat plenty of oil in a large frying pan. With your hand moistened in salted water, take portions of the dough and gently place them in the pan, forming a ring shape. Fry until golden brown on both sides. Remove and place on paper towels to drain excess oil.
Cut the chancaca into pieces and place it in a saucepan along with the brown sugar, cloves, cinnamon sticks, orange peel, and water.
Bring the mixture to a boil and cook until it reaches a syrup-like consistency, approximately 20 minutes.
Strain the syrup and keep it warm in a container.
Make sure the cooking water for the sweet potato and squash is cooled to lukewarm before mixing with the yeast to avoid killing the yeast.
If the dough is too sticky, lightly oil your hands to handle it more easily.
For a more authentic flavor, use chancaca instead of panela if available.
Serve the picarones immediately after frying for the best texture and flavor.
Can I use a different type of flour?
All-purpose flour is recommended for the best texture, but you can experiment with other flours. However, the results may vary.
What can I use if I can't find chancaca?
You can substitute chancaca with panela or even dark brown sugar, though the flavor may not be as authentic.
Can I make the dough ahead of time?
The dough is best used fresh after it has risen. However, you can refrigerate it for a few hours if needed, but let it come to room temperature before frying.
How do I store leftover picarones?
Picarones are best enjoyed fresh, but you can store them in an airtight container for up to a day. Reheat them in the oven to restore some crispiness.
Is there a gluten-free version of this recipe?
You can try using a gluten-free flour blend, but the texture and elasticity of the dough may differ from the traditional version.
