Desserts
Picarones with Raw Cane Sugar Syrup
Fried pumpkin and sweet potato rings drizzled with raw cane sugar syrup.
Vegetarian
Ingredients
- 300 g pumpkin (zapallo macre), in pieces
- 200 g sweet potato, in pieces
- 500 g flour
- 10 g dry yeast
- 1 teaspoon anise seeds
- 1 teaspoon salt
- Warm water as needed
- Oil for frying
- 300 g chancaca (raw cane sugar)
- 500 ml water
- 1 cinnamon stick
- 3 cloves
- Orange peel
Step-by-step
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- Cook the pumpkin and sweet potato with the anise in 500 ml water: set 20 min/100°C/speed 1. Drain and set the cooking liquid aside.
- Blend the pumpkin and sweet potato 30 sec/speed 5 into a purée. Let cool slightly.
- Add the flour, yeast, salt and a bit of the reserved warm liquid. Set 4 min/closed lid/dough mode until a sticky, elastic dough forms.
- Cover the mixing bowl and let the dough rise 1 hour in a warm place until doubled.
- For the syrup, wash the mixing bowl and put in the chancaca, water, cinnamon, cloves and orange peel. Set 25 min/100°C/speed 1 until syrupy. Strain and set aside.
- With wet hands, shape the rings and fry in hot oil until golden. Serve drizzled with the chancaca syrup.
Tips
- Keeping your hands wet keeps the dough from sticking while shaping the rings.
- The oil must be very hot so they don't absorb grease.
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