Picarones Recipe
Peruvian style donut made from squash and sweet potato.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Picarones Ingredients
Method
Picarones Preparation
- 1
Prepare the Vegetables
Peel and chop the squash and sweet potato into small pieces. Boil them in water until tender, about 15-20 minutes. Drain and mash them until smooth.
- 2
Activate the Yeast
In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 3
Make the Dough
In a large mixing bowl, combine the mashed squash, sweet potato, brown sugar, and salt. Add the activated yeast mixture and ground cinnamon, mixing well. Gradually add the all-purpose flour until a soft dough forms.
- 4
Let the Dough Rise
Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
- 5
Fry the Picarones
Heat the vegetable oil in a deep frying pan over medium heat. Once hot, take a scoop of dough and form it into a ring shape. Carefully place it in the hot oil. Fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
- 6
Serve
Serve the hot picarones drizzled with honey or syrup.
