Name: Peruvian Sweet Potato Doughnuts (Picarones)
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 18 serving(s)
Ingredients: 2 cups (500 ml) water; 1 2/3 cups (250 g) sweet potato, peeled and cubed; 1 cinnamon stick, about 3 inches (7.5 cm) long; 1 tsp aniseed; 2 tsp sugar; 1/2 tsp instant yeast; 1/4 tsp salt; 1 1/2 cups (225 g) unbleached all-purpose flour; Vegetable oil, for frying; 1/2 cup (125 ml) honey; 2 tbsp (30 ml) water; 2 tsp (10 ml) molasses; 1/4 tsp ground cinnamon; 1/4 tsp ground aniseed

Preparation

Doughnuts
- In a small pot, bring the water, sweet potato, cinnamon stick and aniseed to a boil. Simmer until the potatoes are tender, about 15 minutes. Set 1/2 cup (125 ml) of the cooking liquid aside. Drain the potatoes and return to the pot. Discard the cinnamon stick. Mash the potatoes with a potato masher until smooth, then transfer to a bowl and let cool for 5 minutes.
- Add the sugar, yeast and salt to the potato purée. Mix well with a wooden spoon. Add the flour alternately with the reserved cooking liquid and mix until the dough is uniform. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 1 hour.
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels. With moistened hands, make the doughnuts by shaping about 2 tbsp (30 ml) of dough into a ring and carefully dropping it into the hot oil. Watch out for splattering. Fry 2 or 3 doughnuts at a time until golden brown, about 2 minutes per side. Drain on the paper towels.
Syrup
- In a small pot, bring all the ingredients to a boil. Continue boiling until the liquid is the consistency of syrup, about 2 or 3 minutes. Drizzle over the doughnuts and serve immediately.

Important Message

Peruvian Sweet Potato Doughnuts (Picarones)

Categories

Ingredients

Doughnuts

Syrup

Preparation

Doughnuts

Syrup

Personal Note

To help you with this recipe

RICARDO Instant Yeast 6 packets of 8 g