Picarones (Chilean Pumpkin Donuts)
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Resting time
1 hr 30 mins
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Total Time
45 mins
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Servings
19 people
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Course
Dessert
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Cuisine
South American, Chilean
Picarones (Chilean Pumpkin Donuts)
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Picarones are Chilean style donuts. These soft, squash or pumpkin donuts are soaked in an orange infused syrup made with panela. Yield: 19 donuts
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Ingredients
- 2 cups pumpkin puree or squash puree
- 1/3 cup sugar
- 1 1/4 cups milk at room temperature
- 2 teaspoon active dry yeast
- 3 cups all-purpose flour unbleached
- 3 cups vegetable oil (for frying)
For The Syrup
- 3 cups water
- 2 cups shredded panela dark muscovado sugar, or dark brown sugar
- Zest of one orange
- 4 whole cloves
- 3 tablespoons cornstarch
Instructions
For The Dough
- In a big bowl, mix squash or pumpkin puree, sugar, milk and yeast.
- Add flour and mix well. The dough is very sticky. Cover the bowl and leave it to rise for an hour and a half at room temperature.
For The Syrup
- In a medium saucepan, add all the ingredients for the syrup. Cook over low heat, whisking constantly, for about 5 minutes. Keep warm.
To Make The Donuts
- Heat 3-4 inches of oil in a deep saucepan over medium/low heat.
- Flour a ¼ measuring cup and scoop out some dough. Flour your hands, shape the dough into a ball. Using your thumbs, poke a hole through the center of the ball to create a donut shape.
- Place donut on hot oil and fry for about 3 minutes on each side.
- Remove the donut from the hot oil and drain on paper towels. Continue with the remaining dough.
- Soak the fried donuts in the hot syrup.
- Serve them while they are still warm.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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