Name: Peruvian Picarones doughnuts
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Yield: 10
Ingredients: Water - 250 Ml; Cinnamon - 1 PC.; Clove - 2 PC.; Allspice - 2 PC.; Pumpkin - 250 gram; Dry yeast - 14 gram; Sugar - 2 tbsp; Chicken egg - 1 PC.; Salt - 1 pinch; Flour - 600 gram; Anise - 1/2 Tsp; Vegetable oil - 300 Ml; Water - 60 Ml; Sugar - 160 gram; Orange - 1/2 PC.; Lime - 1/2 PC.; Cinnamon - 1/2 PC.; Clove - 2 PC.; Allspice - 1 PC.

Recipe information

Cooking:

2 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Peruvian Picarones doughnuts

Dough

1. Water 250 Ml

2. Cinnamon 1 PC.

3. Clove 2 PC.

4. Allspice 2 PC.

5. Pumpkin 250 gram

6. Dry yeast 14 gram

7. Sugar 2 tbsp

8. Chicken egg 1 PC.

9. Salt 1 pinch

10. Flour 600 gram

11. Anise 1/2 Tsp

12. Vegetable oil 300 Ml

Syrup

1. Water 60 Ml

2. Sugar 160 gram

3. Orange 1/2 PC.

4. Lime 1/2 PC.

5. Cinnamon 1/2 PC.

6. Clove 2 PC.

7. Allspice 1 PC.

How to cook deliciously - Peruvian Picarones doughnuts

1. Stage

Let's start with the batter. In a saucepan with water (250 ml) put the cinnamon, cloves, allspice and, if desired, anise, bring to a boil and simmer for 10 minutes.

2. Stage

Peel pumpkin, cut into pieces. Take all the spices out of the water, put the pumpkin, cook until soft. Cool to 40 degrees. Remove pumpkin.

1. Stage. Peruvian Picarones doughnuts: Peel pumpkin, cut into pieces. Take all the spices out of the water, put the pumpkin, cook until soft. Cool to 40 degrees. Remove pumpkin.

3. Stage

Pour into a bowl 250 ml of the liquid in which the pumpkin was boiled, add the sugar and yeast. The liquid should be warm (36-40 degrees). Stir, cover with a towel and leave in a warm place for 15 minutes.

1. Stage. Peruvian Picarones doughnuts: Pour into a bowl 250 ml of the liquid in which the pumpkin was boiled, add the sugar and yeast. The liquid should be warm (36-40 degrees). Stir, cover with a towel and leave in a warm place for 15 minutes.

4. Stage

Chop the pumpkin in a blender into a smooth puree. We will need 160 ml of puree. Whisk the egg a little, add the pumpkin puree,

1. Stage. Peruvian Picarones doughnuts: Chop the pumpkin in a blender into a smooth puree. We will need 160 ml of puree. Whisk the egg a little, add the pumpkin puree,

5. Stage

Pour in the yeast mixture, mix well.

6. Stage

Pour in sifted flour in batches and knead the dough. It should be soft and slightly sticky to your hands. With oiled hands transfer it to a greased bowl, cover with a towel. Leave to rise in a warm place for an hour, or until it has doubled in size.

1. Stage. Peruvian Picarones doughnuts: Pour in sifted flour in batches and knead the dough. It should be soft and slightly sticky to your hands. With oiled hands transfer it to a greased bowl, cover with a towel. Leave to rise in a warm place for an hour, or until it has doubled in size.

7. Stage

Let's make the syrup. Peel the zest of the orange and lime (be careful not to touch the white part of the peel, it will make it bitter), squeeze out the juice. In a pot pour 60 ml of water, add the cinnamon, cloves, allspice, orange and lime zest and sugar, and pour the juice. Place on the fire, bring to a smoking point and cook until it thickens.

1. Stage. Peruvian Picarones doughnuts: Let's make the syrup. Peel the zest of the orange and lime (be careful not to touch the white part of the peel, it will make it bitter), squeeze out the juice. In a pot pour 60 ml of water, add the cinnamon, cloves, allspice, orange and lime zest and sugar, and pour the juice. Place on the fire, bring to a smoking point and cook until it thickens.

8. Stage

The end result should resemble liquid honey. Strain the syrup and leave it to cool.

9. Stage

Here comes the dough! Bomb it with your hands.

10. Stage

Moisten your hands with vegetable oil. Take a piece of dough and roll a ball (a little bigger than a ping-pong ball), make a hole in the center and form a donut. Place the doughnuts on a towel and cover with a towel on top. I ended up with 30 pieces. If you decide to make half of them, use one egg yolk in the batter.