Peruvian Picarones with Warm Chancaca & Fig Leaf Syrup

Gather

Ingredients

• 8 oz orange sweet potato (camote), peeled and cubed
• 8 oz kabocha or butternut squash (zapallo macre), peeled and cubed
• 1 tsp whole aniseeds + 1 cinnamon stick + 3 whole cloves (boiled with the squash and sweet potato)
• 2 1/4 tsp (1 packet) active dry yeast
• 2 tbsp organic cane sugar
• 3 cups all-purpose flour
• 1/2 tsp fine sea salt
• Neutral vegetable oil, for frying
• 8 oz Peruvian chancaca or piloncillo/panela (or 1 1/4 cups dark muscovado sugar + 2 tbsp molasses, for the Miel)
• 1 fresh or dried fig leaf (or 3 dried Mission figs, halved, for the signature perfume)
• Wide strips of peel from 1 orange and 1 lime, plus 1 cinnamon stick and 3 cloves (for the Miel)

Make

Method

1. 01Simmer the Miel de Chancaca: In a saucepan, combine the chancaca (or dark brown sugar and molasses), 1 1/4 cups water, fig leaf (or dried figs), orange and lime peels, cinnamon stick, and cloves. Simmer over medium-low heat for 18 to 20 minutes until thickened to a glossy amber syrup, then strain and keep warm.
2. 02Boil the squash & sweet potato with spices: Place the cubed sweet potato and squash in a pot with 3 cups water and the aniseeds, cinnamon stick, and cloves tied in cheesecloth. Boil for 15 minutes until completely soft. Drain, reserving 1 cup of the spiced cooking liquid (let cool to lukewarm, 105°F), and puree the squash and sweet potato until completely smooth.
3. 03Bloom the yeast & whip the batter: Dissolve the yeast and 2 tablespoons sugar in 1/2 cup of the warm spiced cooking liquid; let foam for 8 minutes. In a large bowl, beat together the squash-sweet potato puree, yeast mixture, remaining 1/2 cup cooking liquid, flour, and salt vigorously by hand or with a stand mixer paddle for 5 minutes until a stretchy, elastic, sticky golden batter forms. Cover and let rise in a warm spot for 60 minutes until doubled and bubbly.
4. 04Shape & fry the golden rings: Heat 2 inches of neutral oil in a wide deep skillet to 360°F. Keep a small bowl of salted water beside the stove to dip your fingers so the batter does not stick. Pinch a golf-ball-sized portion of batter with wet fingers, poke your thumbs through the center to open a ring, and drop smoothly into the hot oil.
5. 05Flip & drizzle: Fry 2 minutes per side, turning with a long wooden skewer, until puffed, crisp, and deep golden brown. Drain briefly on paper towels, pile hot onto plates, and drench in warm Miel de Chancaca.