Peruvian Sweet Potato Doughnuts (Picarones)
Peruvian Sweet Potato Doughnuts (<i>Picarones</i>)
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  • 2 cups (500 ml) water
  • 1 2/3 cups (250 g) sweet potato, peeled and cubed
  • 1 cinnamon stick, about 3 inches (7.5 cm) long
  • 1 tsp aniseed
  • 2 tsp sugar
  • 1/2 tsp instant yeast
  • 1/4 tsp salt
  • 1 1/2 cups (225 g) unbleached all-purpose flour
  • Vegetable oil, for frying
  • Preparation
  • In a small pot, bring the water, sweet potato, cinnamon stick and aniseed to a boil. Simmer until the potatoes are tender, about 15 minutes. Set 1/2 cup (125 ml) of the cooking liquid aside. Drain the potatoes and return to the pot. Discard the cinnamon stick. Mash the potatoes with a potato masher until smooth, then transfer to a bowl and let cool for 5 minutes.
  • Add the sugar, yeast and salt to the potato purée. Mix well with a wooden spoon. Add the flour alternately with the reserved cooking liquid and mix until the dough is uniform. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 1 hour.
  • Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels. With moistened hands, make the doughnuts by shaping about 2 tbsp (30 ml) of dough into a ring and carefully dropping it into the hot oil. Watch out for splattering. Fry 2 or 3 doughnuts at a time until golden brown, about 2 minutes per side. Drain on the paper towels.
  • Description
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