Picarones Recipe
A Peruvian Classic Fried Sweet potato Donuts covered in Fruit infused Honey
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Ingredients
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Sweet Potato-Yeast Dough
Frying
Fruit-Infused Honey (Syrup - 'Miel de Chancaca' style)
Garnish (optional)
Method
Sweet Potato-Yeast Dough
- 1
Prepare sweet potato
If not already cooked, boil or steam peeled sweet potato until very tender, about 15–20 minutes. Drain, mash until smooth and measure 1 cup. Let cool to warm (not hot).
- 2
Bloom yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with 1 teaspoon of the sugar from the dough ingredients. Stir in the active dry yeast and let sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be dead; start again with fresh yeast.
- 3
Mix dough
In a large bowl, whisk together 2 cups all-purpose flour, remaining 1 tablespoon of granulated sugar, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground anise (if using). Add the cooled mashed sweet potato and 1 tablespoon vegetable oil. Pour in the foamy yeast mixture and gently combine with a wooden spoon or paddle until a soft, slightly sticky dough forms. Add a bit more flour (1–2 tbs) only if dough is excessively wet; the dough should be pliable and soft.
- 4
Knead
Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes on medium-low. The dough will be slightly tacky but manageable.
- 5
Frying
- 6
Prepare oil and shape dough
When dough has doubled, gently deflate and turn out onto a lightly floured surface. Divide the dough into 12 equal pieces (about golf-ball size) for ring-style or 18 pieces for smaller rings. Roll each piece into a rope about 6–7 inches long, then form into a ring, overlapping and pinching the ends firmly to seal. Alternatively, flatten each ball and use your thumb to create a hole for more traditional donut shape. Place shaped rings on a floured tray, cover loosely, and let rest 20–30 minutes for a short second rise.
- 7
Heat oil
Pour 4–6 cups neutral frying oil into a deep heavy pot or Dutch oven, filling to about one-third full. Heat oil to 350°F (175°C). Use a thermometer for accuracy. If you don’t have a thermometer, test by dropping a small piece of dough—oil should bubble steadily and dough should rise to the surface in about 10–15 seconds.
- 8
Fry picarones
Working in batches to avoid crowding, gently slide 3–4 rings into the hot oil. Fry 2–3 minutes per side until deep golden brown and cooked through, turning once with a slotted spoon or spider. Adjust heat as needed to maintain 325–350°F; lower heat if rings brown too quickly. Transfer fried picarones to a wire rack set over a sheet pan or to paper towels to drain briefly.
Fruit-Infused Honey (Syrup)
- 9
Make syrup
In a small saucepan, combine 1 cup honey, 2 tablespoons dark brown sugar (or panela), 1/4 cup water, orange zest, 2 tablespoons fresh orange juice, 1 teaspoon lemon juice, 1/2 teaspoon ground cinnamon, and the star anise or small cinnamon stick. Add optional apple slices or raisins if using. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes to meld flavors and slightly thicken. Taste and adjust sweetness or acidity: add a splash more lemon if too sweet, or a teaspoon more water if too thick. Remove from heat and discard the whole spice and fruit slices if you added them.
- 10
Keep warm
Keep the syrup warm on the lowest heat setting while frying, or transfer to a thermos or heatproof bowl placed over a pot of warm water so it remains fluid for dipping.
Finishing & Serving
- 11
Coat with syrup
As picarones come out of the oil, briefly dip each hot ring into the warm fruit-infused honey or spoon syrup generously over them so the syrup clings to the surface. Place on a serving plate or wire rack.
- 12
Garnish and serve
Optionally dust lightly with powdered sugar and sprinkle chopped toasted nuts over the top for texture. Serve immediately while warm with extra syrup on the side.