Ingredients
- 300 g of cooked squash
- 200 g of cooked sweet potato
- 400 g of flour
- 1 packet of dry yeast (7 g)
- 1 teaspoon of anise seed
- 1 tablespoon of sugar
- 1 pinch of salt
- 200 g of chancaca or panela
- 1 orange (peel) and 1 cinnamon stick
- Plenty of oil for frying
Step-by-step
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- Place the cooked squash and sweet potato in the mixing bowl and crush 20 sec/speed 6 until pureed.
- Add the flour, the yeast, the anise, the sugar and the salt and knead 3 min/dough mode.
- Let the dough rest covered in a warm place 1 hour until it doubles in volume.
- For the syrup, place the chancaca, the orange peel, the cinnamon and 300 ml of water in the mixing bowl and cook 25 min/100°C/speed 1 until thickened. Strain and set aside.
- With wet hands form rings of dough and fry them in hot oil until golden on both sides.
- Drain the picarones on absorbent paper.
- Serve hot bathed in plenty of chancaca syrup.
Tips
- The dough should be sticky; wet your hands to form the rings.
- Form the hole with your finger just before frying.
- The syrup should be thick like a glaze; do not overcook it.
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