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Peruvian Picarones Recipe

   
 

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     Peruvian Picarones

Category   Desserts - Breads
Sub Category   None
Preptime   3 hrs. 2 for rising

Ingredients
1 Can cooked sweet potatoes, pureed
1 can cooked pumpkin, pureed
1 tablespoon of instant yeast
1 tablespoon of sugar
2 whole cloves
2 whole cinnamon sticks
2 eggs
one fourth cup Pisco
3 cups of flour
 
1 quart of vegetable oil
one fourth cup of molasses
1 and one half cup of brown sugar
1 orange
2 limes
one half cup of water
teaspoon of ground cloves

Instructions
Boil cloves and cinnamon sticks in 1/2 cup of water. Set aside to cool slightly. Remove cloves and cinnamon. Then add 1 tablespoon of sugar and 1 tablespoon of instant yeast and let dissolve for about 5 minutes, or until bubbly. Add sweet potatoes, pumpkin, eggs, and Pisco in large bowl of a standing mixer. Using your dough hook, mix these items well. Add your yeast mixture and mix well.
Gradually add flour until mixture becomes a dough ball. It should not be sticky. You can add up to 1 more cup of flour if needed. Set aside to rise for about 2 hours When dough has doubled in size roll out and cut into doughnuts. Deep fry in 350 degrees about 30 seconds on each side,.
To make the syrup. Juice the orange and limes. Add molasses, brown sugar and one teaspoon of ground cloves and one half cup of water. In large sauce pan bring to a boil constantly stirring. Lower heat and simmer for 15 minutes. Remove from heat. Let cool completely.
When doughnuts are finished pour syrup over the top and enjoy! A second type of topping is suggested. It is basically a cream cheese mixture of powder sugar and vanilla.


Originally Submitted
12/31/2011





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