Peruvian Pumpkin And Sweet Potato Doughnuts (picarones)
Peruvian Pumpkin and Sweet Potato Doughnuts, known as Picarones, are a popular dessert in Peruvian-Chinese cuisine. These delicious doughnuts are made with a unique combination of pumpkin and sweet potato, creating a delightful flavor and texture.
Ingredients
- 1 cup mashed pumpkin
- 1 cup mashed sweet potato
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup warm water
- 1 tbsp active dry yeast
- Vegetable oil for frying
- 1/2 cup dark molasses
- 1/2 cup orange juice
Instructions
- In a large bowl, combine the mashed pumpkin, mashed sweet potato, flour, brown sugar, baking powder, cinnamon, cloves, and salt.
- In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
- Add the yeast mixture to the pumpkin and sweet potato mixture, and stir until well combined. Let the dough rest for 30 minutes.
- In a deep pot, heat the vegetable oil to 375°F (190°C).
- Scoop spoonfuls of the dough and carefully drop them into the hot oil. Fry until golden brown, about 3-4 minutes per side.
- Remove the doughnuts from the oil and drain on paper towels.
- In a small saucepan, heat the molasses and orange juice until warm. Serve the picarones with the warm molasses sauce for dipping.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 3g
- Fat
- 12g
Supplies
Large bowl Small bowl Deep pot Paper towels Small saucepan
Tools
Frying spoon Thermometer
Serving suggestions
Serve the picarones warm with a cup of Peruvian coffee or hot chocolate for a delightful dessert experience.
Tips & tricks
For a twist, sprinkle the picarones with powdered sugar before serving for an extra touch of sweetness.
Cost
$10