Peruvian Recipe Picarones

Peruvian Recipe Picarones

• 500g of wheat flour
• 25g of fresh yeast
• 250g pumpkin Macre
• 250g sweet potato (sweet potato) yellow
• 1 tablespoon anise
• 2 tablespoons sugar (white or brown)
• Cinnamon to taste
• ½ liter of sugar syrup
• Vegetable oil

To begin preparing the rich Peruvian picarones, we must first peel ingredients: potatoes and pumpkin (also strip it of its seeds), cut into pieces and set aside. Then proceed to cook the potatoes and squash in a half liter of water, there also add anise and cinnamon sticks, cook all these ingredients for about 25 minutes. Once already cooked sweet potatoes and squash to cool and set aside.

Once the potatoes and squash cold start liquefy in the cooking water (remove the cinnamon before doing so). Separate a cup of the puree and place the rest in a large bowl (where the next preparation will be made), add to it the flour and mix with your hands. With the remaining cup of puree, activate the yeast for a few minutes (until bubbles come), and set aside.

While the yeast is just right and ready, mix with flour and mash preparation and work the dough, kneading (if it starts to loosen, you must add more flour until the desired consistency).

Once the dough is ready, cover with a cloth and let stand at least 12 hours at room temperature. Meanwhile, in a skillet or saucepan heat abundant oil.

To begin shaping the dough, you must fill a cup of warm water and dip there hands before making the dough, so evitares the dough from sticking to our hands, take a portion and forming a ring opening mass fingers and pour into hot oil, repeat this operation.

Finally, fry each portion bitten within 10 to 15 seconds on each side, then remove with a slotted spoon. And serve portion 3 to 4 bitten dish, pour sugar syrup over.

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