Picarones Squash Doughnuts
Peruvian fritters of yeasted squash and sweet potato dough, fried into rings with a crisp shell and soft center, then served under a spiced raw-sugar syrup scented with orange and clove.
- 1
Simmer the squash, sweet potato, cinnamon stick, star anise, and anise seed in lightly salted water to cover until very tender, about 25 minutes. Drain, reserving 1/2 cup of the liquid, and discard the whole spices.
- 2
Mash the squash and sweet potato smooth and let cool to warm. Meanwhile, stir the yeast into the warm water and let stand 10 minutes, until foamy.
- 3
Mix the mash with the yeast, flour, and salt to a very soft, sticky dough, adding reserved liquid as needed. Beat by hand 5 minutes, cover, and let rise 1 hour, until doubled and bubbly.
- 4
Simmer the chancaca, 1 cup water, orange peel, cinnamon stick, and cloves 20 minutes, until lightly syrupy. Strain and keep warm.
- 5
Heat 2 inches of oil in a deep pot to 350°F, filling the pot no more than half full. Wet your hands, take a lump of dough, poke a hole through the center with a finger, and lower the ring into the oil away from you.
- 6
Fry two or three at a time, 2 to 3 minutes per side, until deep golden and cooked through. Drain on a rack and keep the oil between 340°F and 360°F between batches.
- 7
Serve hot, with the warm syrup poured over.
Ingredients
- 1 pound kabocha squash, peeled, seeded, and cut into 1-inch pieces
- 8 ounces sweet potato, peeled and cut into 1-inch pieces
- 1 cinnamon stick
- 2 star anise pods
- 1 teaspoon anise seed
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 8 ounces chancaca or piloncillo, chopped, for the syrup
- 1 cup water, for the syrup
- 2 strips orange peel, for the syrup
- 1 cinnamon stick, for the syrup
- 4 whole cloves, for the syrup
- 4 cups vegetable oil, for frying
Instructions
- 1
Simmer the squash, sweet potato, cinnamon stick, star anise, and anise seed in lightly salted water to cover until very tender, about 25 minutes. Drain, reserving 1/2 cup of the liquid, and discard the whole spices.
- 2
Mash the squash and sweet potato smooth and let cool to warm. Meanwhile, stir the yeast into the warm water and let stand 10 minutes, until foamy.
- 3
Mix the mash with the yeast, flour, and salt to a very soft, sticky dough, adding reserved liquid as needed. Beat by hand 5 minutes, cover, and let rise 1 hour, until doubled and bubbly.
- 4
Simmer the chancaca, 1 cup water, orange peel, cinnamon stick, and cloves 20 minutes, until lightly syrupy. Strain and keep warm.
- 5
Heat 2 inches of oil in a deep pot to 350°F, filling the pot no more than half full. Wet your hands, take a lump of dough, poke a hole through the center with a finger, and lower the ring into the oil away from you.
- 6
Fry two or three at a time, 2 to 3 minutes per side, until deep golden and cooked through. Drain on a rack and keep the oil between 340°F and 360°F between batches.
- 7
Serve hot, with the warm syrup poured over.