A classic Peruvian breakfast food or dessert. Easy to make and delicious.
Course Breakfast, Dessert
Cuisine Peruvian
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 52Picarones
Ingredients
1Tbs. dry baking yeast
1tsp. sugar
1/4cupwater
1Tbs.ground corn or cornmeal
1/2tsp. sea salt
1/4tsp.crushed anise
3cupswhite flour
1cuppremium beer
1cupcooked butternut squashpureed.
1-2cupsbrown sugar
1cupwater
3lemon or orange peel shreds
Instructions
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.
Notes
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