Picarones
Ingredients
For donuts
- 1 Tbsp dry baking yeast
- 1 tsp sugar
- ¼ cup water
- 1 Tbsp ground cornmeal
- ½ tsp salt
- ¼ tsp crushed anise seeds
- 3 cups white flour
- 1 cup beer
- 1 cup cooked sweet potato or cooked butternut squash or pumpkin
- oil for frying
For syrup
- 1-2 cups brown sugar
- 1 cup water
- 3 lemon or orange peel shreds
Instructions
For donut dough
- Dissolve sugar and yeast in the warm water, use a small bowl for this.
- Mix cornmeal, salt, anise seed, 1 cup flour and beer in a large bowl. Add the yeast mixture and mix.
- Add sweet potato (or squash or pumpkin) and 2 cups of flour. Mix together to form a soft dough texture.
- Cover with a towel and let the mixture rise in a warm place for around 2 hours. You can also let the mixture rise in the refrigerator for 4 to 12 hours if covered with film.
For syrup
- Add the Syrup ingredients in a saucepan and leave to boil over medium heat level. Reduce the heat to low and leave to simmer until a thick syrup forms after 15 minutes or so. Remove saucepan from heat.
To fry donuts
- Heat oil in a dutch oven or deep fryer. Drop tablespoons of dough into hot oil and fry until crispy golden. Drain on paper towels. Serve hot with hot syrup.
Notes
Recipe inspired by kiwilimón