Picarones (Peruvian Pumpkin/Squash Donuts)

These donuts are popular in Peru and Chile and often served with a spiced Chancaca (solidified molasses) Syrup. The Spanish brought buñuelos to South America but these donuts rose to popularity after locals started replacing some of the ingredients with local, easier-to-source ingredients like squash and sweet potato.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make syrup while dough is rising. Place all ingredients into a small saucepan and heat on low til reduced by about a third (around 30 minutes, depending on your stove). Strain then let cool.

Step 2

In a small bowl: Mix together, water, yeast and sugar and set aside for 5 minutes to bloom. (If it doesn't get kinda frothy, your yeast is past its prime and it's time for a new pack!)

Step 3

In a large mixing bowl, mix together all purpose flour, salt, aniseed and cornmeal. Add in your bloomed yeast mix, mashed squash or pumpkin and beer and mix well til you get a sticky dough. Scrape down the sides of the bowl, cover with a tea towel an allow to rise for 1-2 hrs until dough doubles in size (depending on the weather and humidity, this will vary so keep an eye on it).

Step 4

Prepare a small bowl of salted water. In a large heavy-bottomed pot, head a few inches of oil for deep frying.