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1
Boil and Mash the Sweet Potato and Squash
20 Mins
Boiling water 100°C (212°F)
Peel the sweet potato and squash, cut into chunks, and boil in salted water for 15–20 minutes until very tender. Drain thoroughly, return to the hot pot for a minute to steam off the water, then mash until completely smooth and leave to cool until just warm.
A potato ricer gives the smoothest mash; lumps of vegetable will tear the rings when you shape them.
Done when: A smooth, thick mash with no lumps and no standing water.
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2
Mix the Dough
10 Mins
Room temperature
Dissolve the yeast in the 60 ml warm water with 1 tsp of the sugar and leave 10 minutes until foamy. Stir the yeasted water into the warm mash with the remaining sugar, the crushed anise and the salt, then mix in the sifted flour a little at a time until you have a soft, sticky dough that just holds together.
Do not add extra flour to make the dough firm — a soft, sticky dough fries light and airy, a stiff one fries heavy.
Done when: A soft dough that clings to the spoon but can be scooped and shaped with wet hands.
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3
Let the Dough Rise
60 Mins
Warm spot, about 25°C (77°F)
Cover the bowl with a damp cloth and leave in a warm spot for about 1 hour until the dough is puffy and has risen by about half. While it rises, make the syrup so it is ready and warm.
If your kitchen is cool, put the bowl in a turned-off oven with the light on.
Done when: Puffy dough, visibly risen, with a yeasty smell.
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4
Make the Chancaca Syrup
20 Mins
Medium heat, about 95°C (200°F)
Put the chopped panela, 300 ml water, cinnamon stick, cloves and orange peel in a pan. Bring to a boil, then simmer for 15–20 minutes until the sugar has dissolved and the syrup coats a spoon. Strain out the spices and peel and keep the syrup warm.
Do not let the syrup boil hard or it will turn bitter; a gentle simmer keeps it smooth and clear.
Done when: A dark, glossy syrup that runs slowly off a spoon.
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5
Shape the Rings
15 Mins
Room temperature
Heat the oil in a deep, heavy pot to 175°C (350°F). Wet your hands, scoop a ball of dough about the size of a small egg, and with wet fingers stretch it into a ring about 8 cm across, using your thumb to make the hole. Work in small batches so the rings keep their shape.
Keep a bowl of water beside you and wet your hands before every ring — the sticky dough slides off wet fingers but sticks to dry ones.
Done when: Smooth rings with an even hole, ready for the oil.
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6
Fry Until Golden
15 Mins
Oil 175°C (350°F)
Slip 3–4 rings at a time into the hot oil and fry for 2–3 minutes per side, turning once, until deep golden brown and crisp. Lift them out with a slotted spoon and drain briefly on paper, then fry the next batch. Keep the oil at 175°C (350°F) between batches.
Fry only a few at a time — crowding the pot drops the oil temperature and the rings turn greasy.
Done when: Deep golden, crisp outside, puffed and soft inside.
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7
Serve Warm with Syrup
5 Mins
Serve hot
Pile the hot rings on a warm plate and pour the warm chancaca syrup generously over the top, letting it pool around them. Serve at once, with extra syrup on the side for anyone who wants more.
Picarones wait for nobody — they are at their best in the first 10 minutes, while the contrast between crisp crust and soft centre is still there.
Done when: Hot rings glistening with syrup, crisp outside and soft inside.
auto_awesome Finishing Touches & Plating
Serve the picarones piled on a warm plate, syrup poured generously over the top, and eat them at once while the outside is still crisp and the inside is soft.
Peru
35m
