Picarones (Peruvian Doughnuts)

Ingredients

• 1 cup Sweet Potato
• 1 cup Butternut Squash
• 2 cup All-Purpose Flour
• 1 tsp Yeast
• 2 tbsp Sugar
• 0.5 tsp Salt
• 0.5 tsp Anise Seeds
• 3 cup Vegetable Oil
• 0.5 cup Chancaca Syrup

Instructions

1. 1In a large bowl, combine the 1 cup of sweet potato and the 1 cup of butternut squash. Add the 2 cups of all-purpose flour, 1 tsp of yeast, 2 tbsp of sugar, 0.5 tsp of salt, and 0.5 tsp of anise seeds.
2. 2Mix all the ingredients in the bowl with your hands or a sturdy spoon until a cohesive dough forms. Cover the bowl and let the dough rest in a warm place for 1 hour, allowing the yeast to activate and the dough to become slightly puffy.
3. 3Pour the 3 cups of vegetable oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of dough into it; it should sizzle immediately and float.
4. 4Gently take small portions of the rested dough and shape them into rings. Carefully place a few dough rings into the hot oil, being careful not to overcrowd the pot. Fry the dough rings for 3-5 minutes per side, or until they are a deep golden brown all over and puffed up.
5. 5Using a slotted spoon, remove the fried picarones from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining dough.
6. 6Arrange the fried picarones on a serving platter. Drizzle the 0.5 cup of chancaca syrup generously over the picarones. Serve the picarones warm.

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