Picarones (Peruvian Doughnuts)

Ingredients

• 1 cup Butternut Squash
• 1 cup Sweet Potato
• 1.5 cups All-Purpose Flour
• 1 tsp Active Dry Yeast
• 2 tbsp Sugar
• 1/2 tsp Anise Seeds
• 2 cups Vegetable Oil
• 1 cup Chancaca (Panela)
• 1/2 cup Water
• 1 strip Orange Peel
• 1 stick Cinnamon Stick
• 2 whole Cloves

Instructions

1. 1Place the 1 cup Butternut Squash and 1 cup Sweet Potato in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the vegetables well and mash them in a bowl until smooth.
2. 2Add the 1.5 cups All-Purpose Flour, 1 tsp Active Dry Yeast, 2 tbsp Sugar, and 1/2 tsp Anise Seeds to the bowl with the mashed squash and sweet potato. Mix everything together until a cohesive dough forms.
3. 3Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for 1 hour, or until it has visibly increased in size.
4. 4Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or deep fryer, ensuring it is no more than one-third full. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5While the oil heats, prepare the syrup: Combine the 1 cup Chancaca (Panela), 1/2 cup Water, 1 strip Orange Peel, 1 Cinnamon Stick, and 2 whole Cloves in a small saucepan. Bring to a simmer over medium heat, stirring until the chancaca is dissolved, then let it simmer gently for 5-10 minutes until slightly thickened. Remove from heat and set aside.
6. 6Gently shape small portions of the risen dough into rings by making a hole in the center with your finger. Carefully place 2-3 dough rings into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed up. Use a slotted spoon to remove the picarones from the oil and place them on a wire rack to drain any excess oil.
7. 7Serve the hot picarones immediately, drizzled generously with the prepared chancaca syrup.

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