Pumpkin Doughnuts (Picarones)<< Back to list

Breakfast, Dessert, South American
1lbpumpkin (cooked and mashed, or from a can)
4cupsflour (sifted)
1envelope yeast
vegetable oil
2cupsbrown sugar
1 ccupsugar
1pieceorange peel
1piecelemon rind
  1. Mix the pumpkin, salt, and flour. Soften the yeast in 1/4 cup of lukewarm water and mix it into the flour to make a fairly firm dough, adding a little more water if necessary, though the pumpkin will probably supply enough moisture.
  2. Knead the dough until it is smooth and satiny, about 5 minutes. Place it in a bowl, cover with a cloth, and allow to stand in a warm, draft-free place for 2 or 3 hours, or until it has doubled in bulk.
  3. Pull off pieces of dough by tablespoons and shape them into rings. Deep fry them in hot oil (370 F.) until they are browned on both sides.
  4. Drain on paper towels and serve with Miel de Chancaca.
  5. MIEL DE CHANCACA (syrup): Combine all remaining ingredients in a saucepan and simmer until the syrup is quite thick. Remove and discard the orange and lemon peel. Serve as a dipping sauce with the picarones.

2 dozen

  • They're little doughnuts. All the better to eat them with.
    [talyn - 2008-02-18 18:44:02]

dense little guys, with more nutritional value than your average doughnut (inspired by Peruvian Picarones)


Feb 18, 2008

Feb 18, 2008

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