Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, picaronés (squash and sweet potato doughnuts). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Picaronés (Squash And Sweet Potato Doughnuts) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Picaronés (Squash And Sweet Potato Doughnuts) is something which I have loved my entire life.
Picarones may look like buñuelos or beignets, but they are one of a kind. For starters, they are not made with flour and eggs only, but with a terrific Picarones are the best dessert after anticuchos or any other creolle dish, and freshness is crucial to the wonderful experience of eating these delicious. Picarones (or Picaron singular) are a Peruvian dessert that originated in Lima during the viceroyalty.
To get started with this particular recipe, we must first prepare a few components. You can have picaronés (squash and sweet potato doughnuts) using 21 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Picaronés (Squash And Sweet Potato Doughnuts):
- Take Syrup
- Make ready 1 cup Molasses
- Take 1/2 cup Light brown sugar
- Get 2 Cloves
- Prepare 1 Cinnamon stick
- Prepare 1 Allspice
- Take 1/2 Peel of an orange
- Prepare 2 cup Water
- Prepare 1/2 tbsp Anise seeds
- Prepare Dough
- Take 150 grams Sweet potato
- Make ready 80 grams Macre squash
- Take 80 grams Loche squash (both types of squash can be substituted for butternut squash)
- Prepare 300 grams Plain flour
- Prepare 4 grams Fresh yeast (you can get this from most bakers)
- Get 3 tbsp Granulated sugar
- Prepare 1/2 tsp Salt
- Get 1/2 tsp Anise seed
- Prepare 1/4 cup Cola
- Take 2/3 cup Anise seed tea
- Make ready 1 Oil for deep frying
Picarones are good when drenched in spiced syrup. Picarones are addictively good, and not just because they are fried dough. They have an intriguing spicy sweet flavor, kind of like a spice cake, but they are crispy and warm and dripping with syrup. Picarones are a staple of Peruvian street food, the tasty, deep-fried treats that are also often referred to as the Peruvian doughnuts.
Instructions to make Picaronés (Squash And Sweet Potato Doughnuts):
- For Syrup - Put all the ingredients in a pan and bring to the boil
- Let it cook until the mixture is thick and syrupy
- Strain into a suitable container off the heat and let it cool down
- Refrigerate until needed
- For Dough - bring a pan of water to the boil
- Add the sweet potato and cook until tender
- Drain sweet potato and repeat with the squash
- Put vegetables in a blender and blend until puréed
- Put the veg in a large bowl with the flour, yeast, sugar, salt, anise seeds,cola, and tea
- Using your hands, combine ingredients into a dough then kneed for 20 mins until smooth
- Leave the dough in a warm place for 1 1/2 hours to prove
- Heat the oil in a large pan or in a deep-fryer to 180°C or until a crude of bread Browns in 30 seconds
- Take pieces of the dough and shape into ring, then drop carefully into the hot oil and cook until crispy and golden
- Drain well then drizzle on the syrup to finish
The recipe was adapted by the locals who added sweet potatoes and squash to the dough, and a new dish was created. Cook sweet potatoes and squash in the reserved water until tender. Remove pan and force through a strainer. In a small bowl, combine yeast, sugar and reserved cooking liquid. Place strained sweet potatoes and squash in a.
So that’s going to wrap it up for this exceptional food picaronés (squash and sweet potato doughnuts) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
