Peruvian Pumpkin & Sweet Potato Doughnuts with Anise Syrup make a delicious dessert and are also delicious to serve during weekend brunch!
Peruvian cuisine is one of my faves of all South American countries. They use a variety of pepper pastes to spice up their food and don’t get my started on what a huge fan of Chicha Morada I am. Chicha Morada is a drink made from blue corn. I just make the basic version, but in Peru if is often fermented to make an alcoholic beverage.
I am lucky to have an amazing Latin market chain here in NYC. Mi Tierra provides foods from all South American countries. Looking for Ecuadorian Pasta? Colombian Cheese? Peruvian Blue Corn? Ready Made Chicha Morada in the carton? – If you are a foodie visiting NYC, I highly recommend visiting this market when you are in NYC and take home some of the non perishable items you may not be able to get in your local city.
Now before we get to today’s delicious recipe, let’s check out some of the other Peruvian food I’ve cooked up in the past you might want to try out!
- Carapulcra – Pork & Dried Potato Stew
- Chicha Morada – Blue Corn Drink
- Mazamorra Morada – Blue Corn Pudding
- Salsa Huancaina – Spicy Cheese Sauce
- Lucuma Ice Cream
There are a few ingredients that may need a little more detail.
The best pumpkin to use is calabaza, which has very tender flesh. This is the best pumpkin to use for desserts and you can usually find it at Caribbean, Latin or Asian markets. If this is not available, the best substitute is kabocha. You need to use pumpkin that has tender, orange flesh. Although I have not used it, butternut squash would probably be an acceptable substitute if neither calabaza or kabocha are unavailable.
There is a whole debate about the nomenclature of sweet potatoes and yams. Ask 3 experts and you will receive 3 different answers. For this recipe, you need to use orange fleshed sweet potatoes, called camote in Spanish speaking markets. Do not use batata, the purple skinned, cream colored flesh sweet potatoes.
Panela is made from raw sugar cane and processed into blocks. Jaggery, available in Indian markets, can also be substituted.
Now you know about any specialty ingredients needed, it is time to make your picarones.
No, I did not forget to include sugar in the dough. Since these are eaten with syrup, sugar is not included in the dough. Otherwise, the doughnuts would be nauseatingly sweet!
These doughnuts are so delicious – It will he hard to have just one!
They are even better dipped into the delicious anise syrup!
They are perfect to have with your morning coffee or tea. They are easily reheatable!
Wrap doughnuts in paper towel and microwave for 40 seconds. Perfectly reheated to have with the anise syrup. Doughnuts should be stored in the refrigerator until ready to reheat.#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
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Ready to make Picarones ? – I would love to see your pics! Tag me on Instagram @chefmireille #theschizochef with your delicious photos!
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