A classic Peruvian breakfast food or dessert. Easy to make and delicious.
Course Breakfast, Dessert
Prep Time 30minutes
Cook Time 2hours
Total Time 4hours30minutes
1Tbs. dry baking yeast
1Tbs.ground corn or cornmeal
1/2tsp. sea salt
1cupcooked butternut squashpureed.
3lemon 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