Peruvian Pumpkin Donuts (Picarones)

Prep Time: 3hr | Cook Time: 15m | Servings: 8

Ingredients

Dough

• 1 tbsp sugar
• 1/4 cup water
• 1 tbsp active dry yeast
• 3 tbsp cornmeal
• 1/4 tsp crushed aniseed
• 1/2 tsp salt
• 450g all purpose flour
• 1 cup beer
• 350g steamed pumpkin, mashed

Syrup Ingredients

• 1 cup brown sugar
• 1 cup water
• 1 Peel orange
• 3 tbsp crushed Pineapple
• 1 stick cinnamon
• 3 cloves

To Fry

• neutral high-heat oil, for frying

Instructions

Make the Syrup

While the dough is rising, make the syrup. Add all syrup ingredients to a small saucepan and simmer on low heat for around 30 minutes, or until reduced by about one-third. Strain and let cool completely.

Make the Dough

In a small bowl, combine warm water, sugar and active dry yeast. Let sit for 5 minutes to bloom. If the mixture doesn’t become frothy, your yeast may be inactive.

In a large mixing bowl, stir together flour, salt, crushed aniseed and cornmeal. Add the bloomed yeast mixture, mashed pumpkin and beer. Mix until a sticky dough forms. Scrape down the sides, cover with a tea towel, and let rise for 1-2 hours or until doubled in size. Rising time will vary depending on weather and humidity.

To Fry

Prepare a small bowl of salted water for dipping your fingers - this helps with shaping the dough. Heat a few inches of oil in a heavy-bottomed pot to around 180ºC.

Once the oil is hot, wet your fingers, grab a small handful of dough and stretch it into a loose ring shape. Carefully lower it into the hot oil. Fry for about 2-3 minutes per side until golden brown and puffy. Repeat in batches, making sure not to overcrowd the pan.

Drain fried picarones on paper towel. Serve warm, drizzled generously with the spiced syrup.