Picarones with Coconut Sugar
Picarones are a traditional Peruvian dessert, often enjoyed during festive seasons and fairs. They’re like doughnuts but with a twist: the dough is typically made with sweet potatoes and pumpkin, which gives them a unique texture and flavor. Picarones are fried until golden and crispy, then drizzled with a sweet syrup made from chancaca, a type of unrefined sugar. In this version, we’ll substitute chancaca with *coconut sugar* for a rich, caramelized flavor that enhances the natural sweetness of the dough.
Ingredients:
For the Picarones:
– 1 cup sweet potatoes, peeled and boiled
– 1 cup pumpkin, peeled and boiled
– 1 cup all-purpose flour
– 1/2 cup coconut sugar
– 1/2 teaspoon instant yeast
– 1/4 teaspoon salt
– 1/2 teaspoon anise seeds (optional)
– 1 cup water (warm)
– Cooking oil for frying
For the Coconut Sugar Syrup:
– 1 cup coconut sugar
– 1/2 cup water
– 1 cinnamon stick
– 3–4 cloves
– 1 teaspoon orange zest
Instructions:
1. Prepare the Dough:
– Mash the boiled sweet potatoes and pumpkin until smooth.
– In a large mixing bowl, combine the mashed sweet potatoes, pumpkin, flour, coconut sugar, yeast, salt, and anise seeds (if using).
– Gradually add warm water, mixing until a sticky dough forms. Cover the dough and let it rise in a warm place for about 1–2 hours, or until it doubles in size.
2. Make the Coconut Sugar Syrup:
– In a saucepan, combine coconut sugar, water, cinnamon stick, cloves, and orange zest.
– Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the syrup thickens slightly.
– Strain to remove the cinnamon, cloves, and zest. Set aside.
3. Fry the Picarones:
– Heat oil in a deep frying pan over medium-high heat.
– Wet your hands slightly, then take a portion of the dough, forming it into a ring shape (like a doughnut).
– Carefully place the dough into the hot oil and fry until golden brown on both sides.
– Remove and drain on paper towels.
4. Serve:
– Arrange the picarones on a plate and drizzle generously with the coconut sugar syrup.
– Serve warm and enjoy!
Why Use Coconut Sugar?
Using coconut sugar in place of traditional chancaca gives the syrup a complex, caramel-like flavor that perfectly complements the earthy sweetness of the sweet potatoes and pumpkin in the dough. Plus, coconut sugar has a lower glycemic index, making it a healthier alternative to refined sugars.
Picarones with coconut sugar are a deliciously satisfying treat with a crispy outside and soft, fluffy inside. This Peruvian dessert pairs well with a cup of coffee or tea, bringing a touch of tropical sweetness to any occasion. Enjoy!
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