Day of the Creole song: the recipe for homemade picarones that you have to try this 31st

Did you know that you can prepare some delicious picarones yourself? This delicious Peruvian dessert is prepared in a simple way with the secrets of The Gastronaut. And don’t forget the chancaca honey.

Follow the steps:

Ingredients

For the mass

• 500gr pumpkin
• 350gr sweet potato
• 3 cups of water
• 1 tablespoon of anise
• 2 cinnamon sticks
• 15g white sugar
• 20g instant dry yeast
• 700gr unprepared flour

for the honey

• 350gr of chanchaca
• 1 cup of water
• Juice and peel of 1 orange
• 1 cinnamon stick
• 4 cloves
• 1 teaspoon of anise
• 7 pepper plate

Preparation

For the mass

In a saucepan over medium heat, place the cubed squash, the cubed sweet potato, the 3 cups of water, the anise and the cinnamon to boil for 30 minutes or until the squash and sweet potato are soft. Pass through a strainer and reserve both the cooking liquid and the pumpkin and sweet potato. In a small bowl, dissolve the yeast and sugar in 1½ cups of the cooking liquid. Let stand for 15 minutes while, with the help of a balloon whisk, we crush the pumpkin and sweet potato to achieve a puree. Combine both mixtures and once you get a homogeneous appearance, add the unprepared flour and mix until you see no lumps. Cover and let rise for 2 hours. Remove the film once the time has elapsed and with clean hands mix the dough and shake lightly by tapping against the edge of the bowl. Cover again with film and leave to rise for two additional hours until the dough acquires a very sticky but elastic consistency. In a wide and wide pot, heat enough oil to deep fry our picarones, which we will shape with our hands slightly moistened in a mixture of water with salt. We fry until golden brown and serve with our honey of choice.

for the honey

In a pot over medium heat, put all the honey ingredients and stir nonstop until the mixture thickens slightly and we see the bottom of the pot. Pass through a strainer and set aside until used.