Picarones Con Miel Recipes
PICARONES CON MIEL
Provided by Jose Garces
Categories Dessert Fry Pumpkin Deep-Fry Honey Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- To make the infused honey, use a vegetable peeler to remove the zest (with no pith) from the orange in wide strips; set aside the fruit for another use. Combine the orange zest with the honey, bay leaves, cinnamon stick, and star anise in a small saucepan and bring to a simmer over medium heat. Take the pan off the heat and allow the honey to steep for 1 hour. Strain the honey, cover, and store at room temperature until needed.
- To make the picarones, combine the yeast with the warm water in a small bowl and leave at room temperature for 10 minutes until foamy. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook. Add the sugar, egg, pumpkin purée, and salt and mix on medium speed until well combined. Slowly add the flour, about one-half cup at a time. Continue to mix at medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a clean, dry work surface, cover it with a clean, dry kitchen towel, and leave it to rise at room temperature until doubled in size, about 1 hour.
- Heat the oil to 350°F in a stockpot, using a candy or deep-fry thermometer to monitor the temperature. Line a baking sheet with parchment paper.
- Punch down the dough with your fists, deflating it enough to handle and portion it into 16 equal balls. Roll each ball into a 6-inch rope (3 inches in diameter) and press the ends together to form a ring. Let the rings rest for 10 minutes.
- Fry the rings in batches, turning once, until crispy and golden brown, about 2 minutes per side. Drain on the baking sheet.
- Sprinkle the picarones with confectioners' sugar and serve hot, with the infused honey drizzled over the top or in a bowl for dipping.
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- Add squash or pumpkin and 2 cups of flour. Mix together to form a soft dough texture. Cover with a towel and let the mixture rise in a warm place for around 2 hours. You can also let the mixture rise in the refrigerator for 4 to 12 hours if covered with film.
- Syrup instructions: Add the Syrup ingredients in a saucepan and leave to boil over medium heat level. Reduce the heat to low and leave to simmer until a thick syrup forms after 15 minutes or so. Remove saucepan from heat.
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- Curried Pumpkin Soup. Blend canned pumpkin purée with sautéed onions, ginger, garlic and a flurry of spices, plus chicken stock and coconut milk, then spoon into bowls and top with a mustard seed and curry leaf tarka for this fragrant and flavorful fall soup.
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- Picarones by Peru Delights. Let’s kick this list off with a classic Picarones recipe by ‘Peru Delights’. This is a truly authentic recipe, and it contains all the key ingredients for perfect picarones.
- Picarones by eat Peru. Another wonderful recipe to follow is this one by ‘eat Peru’. This is another authentic recipe, but it is slightly different from the last one that I looked at due to personal and regional preferences.
- Picarones (Pumpkin and Sweet Potato Donuts) by The Spruce Eats. If you want to switch up your Picarones, I would suggest trying this recipe. Instead of squash, this recipe uses pumpkin alongside sweet potatoes to create a truly unique flavor.
- Picarones, Chancaca Honey and Fresh Cheese by Robert Ortiz. Alternatively, if you are apprehensive about serving your Picarones on their own, this could be a wonderful recipe for you.
- Picarones by Sunny Side Circus. If you want Picarones that are exactly like the ones that come off a food stall on the streets of Peru, this is the recipe for you!
- Chilean Picarones by Curious Cuisiniere. If you like the idea of using pumpkin instead of squash, like I mentioned earlier, this is another recipe that you should give a go.
- Picarones (Sweet Potato Donuts) by Sorted Food. Different recipes will recommend that you use different types of squash, some of these types aren’t that easily accessible, but this recipe is.
- Easy Picarones by Sweet Life Bake. If the recipes that I have looked at so far seem a little complex, here’s another one for you to try. This recipe is the easiest one that I could find on the internet, so it is achievable for even the most inexperienced cooks.
- Chilean Picarones by Chilean Food and Garden. Another classic recipe that you could follow is this Chilean Picarones recipe. Chilean Picarones are slightly different from Peruvian ones, but they have the same principle flavors.
- Picarones con Miel by Jose Garces. Picarones are a dish that originates in Southern America, but this recipe actually comes from the State of New York.
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