A classic Peruvian breakfast food or dessert. Easy to make and delicious.
Prep Time30 mins
Cook Time2 hrs
Total Time4 hrs 30 mins
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