Picarones Recipe
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5 from 1 vote


A classic Peruvian breakfast food or dessert. Easy to make and delicious.
Prep Time30 mins
Cook Time2 hrs
Total Time4 hrs 30 mins
Course: Breakfast, Dessert
Cuisine: Peruvian
Servings: 52 Picarones


  • 1 Tbs. dry baking yeast
  • 1 tsp. sugar
  • 1/4 cup water
  • 1 Tbs. ground corn or cornmeal
  • 1/2 tsp. sea salt
  • 1/4 tsp. crushed anise
  • 3 cups white flour
  • 1 cup premium beer
  • 1 cup cooked butternut squash pureed.
  • 1-2 cups brown sugar
  • 1 cup water
  • 3 lemon or orange peel shreds


  • Doughnut Instructions: Dissolve sugar and yeast in the warm water, use a small bowl for this.
  • Mix cornmeal, salt, anise seed, 1 cup flour and beer in a large bowl. Add the yeast mixture and mix.
  • Add squash or pumpkin and 2 cups of flour. Mix together to form a soft dough texture. Cover with a towel and let the mixture rise in a warm place for around 2 hours. You can also let the mixture rise in the refrigerator for 4 to 12 hours if covered with film.
  • Syrup instructions: Add the Syrup ingredients in a saucepan and leave to boil over medium heat level. Reduce the heat to low and leave to simmer until a thick syrup forms after 15 minutes or so. Remove saucepan from heat.
  • To prepare doughnuts: Heat oil in a wok. Drop tablespoons of dough into hot oil and fry until crispy golden. Drain on paper towels. Serve hot with hot syrup.


Makes 52 doughnuts.
Helpful hints: To test for proper temperature, drop a small spoonful of dough into hot oil; if it rises quickly to the surface, the oil is hot enough.
If using the new quick-acting yeast, use half as much. Add to dry ingredients. Rising time will be reduced by about half.
To reheat doughnuts, place on baking sheets in a 350-degree oven until hot, about 5 minutes.
Nutritional Values: PER SERVING: 58 CAL, 0.8G PROTEIN, 0.6G FAT, 2G CARBS, 0 .0, 24MG,SODIUM, 0g FIBER, VEGAN FRIENDLY