Picarones
Picarones, from above
VegVeganLima

Picarones

Sweet potato and pumpkin doughnut rings fried crisp and soaked in spiced jaggery syrup.

120 minTime
7 gProtein each
mildSpice
Lima's doughnuts2 chapters · 1 min read

Make it your way

Grandma's wayLima street picarones with chancaca syrup.
The original
521kcalsame
7 gproteinsame
4 gfibresame
120minutessame

Picarones.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Sweet potato1 medium, boiled and puréed
Pumpkin250 g, boiled and puréed
Maida (all-purpose flour, plain flour)2½ cups
Instant dry yeast2 tsp
Sugar1 tbsp
Fennel seeds1 tsp aniseed
Waterfor boiling and syrup
Salta pinch
Cooking oil (vegetable oil)absorbed, for frying
Jaggery200 g, or chancaca
Cinnamon1 stick
Whole spices4 cloves

Method

6 steps
  1. 1Boil aniseed in a cup of water, strain and cool to lukewarm. Mix with yeast and sugar.
  2. 2Mix purées, maida, salt and the yeast liquid into a very soft, sticky dough. Beat 5 minutes.
  3. 3Cover and rise until doubled.
  4. 4Boil jaggery, cinnamon, cloves and water until syrupy.
  5. 5With wet hands, pull dough into rings and drop into hot oil. Fry until golden.
  6. 6Drizzle hot picarones with syrup and eat at once.
Serve it like this

Serve three hot rings per plate with jaggery syrup poured generously over and extra in a small jug.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Picarones: a bread or rice, a side, something to drink and something sweet.

A little snack Anticuchos45 min
A little snack Tiradito20 min
To drink Chicha morada60 min
To drink Café de olla15 min
Sign up to send it to your cook