Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 cinnamon sticks (4")
- 1 dry red chili pepper (seeded)
- 4 or up to 6 cloves
- 1 cup milk
- 1 tb active dry yeast
- 2 ts cornstarch
- 1 cup pureed butternut squash (or replace with sweet potatoes)
- 2 cups all-purpose flour
- 1/8 ts Coarse salt
- 6 cups Vegetable oil
- =
Directions
The syrup:
In a small saucepan, combine the dark brown sugar, 1 cup granulated sugar, cinnamon, chili pepper, and cloves with 1 cup water.
Simmer over a low flame for 20 to 25 minutes, stirring occasionally, until the mixture thickens into a syrup.
Set aside to cool.
In a small mixing bowl, combine the milk and yeast with 1 tablespoon of sugar and allow to sit for 5 to 10 minutes, or until creamy.
Stir in the cornstarch and allow to sit a few minutes longer.
Place the pureed squash or sweet potatoes in a large bowl.
Add the yeast-cornstarch mixture and blend thoroughly.
The dough:
Stir in the flour and salt and continue to stir vigorously to make a runny, soft, well-blended dough.
Place the mixing bowl in a draft-free place, cover with a dampened cloth of plastic wrap, and let rise for about 2 hours, or until doubled in bulk.
Deflate the dough with a wooden spoon.
The dough should be soft.
In a deep fryer or heavy saucepan, heat the oil to 325 degrees.
Dip out 1 tbs of the dough and, with another tablespoon, scrape the dough into the hot oil and fry until golden.
As soon as they are cooked, remove the picarones from the oil with a slotted spoon and drain on paper towels.
To serve, arrange the picarones on a platter and pour the syrup over them.
Category:Peruvian Desserts
Category:Peruvian Recipes