Picarones Con Miel Recipes

PICARONES CON MIEL

Picarones con Miel image

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

Ingredients

Infused Honey
1 navel orange
2 cups acacia honey
2 bay leaves (preferably fresh)
1 cinnamon stick
1 star anise
Picarones
2 (1/4-oz) packets instant yeast
1/4 cup warm milk
2 Tbsp granulated sugar
1 large egg
2 cups canned pumpkin purée
1 tsp kosher salt
3 cups all-purpose flour
1 1/2 qts vegetable oil, for frying
Confectioners' sugar, for serving (optional)

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.

PICARONES

Picarones image

A great Peruvian desert that I love and miss. If you wet your hands in salted water frequently--it makes the dough more manageable:)

Provided by Miss Oregon

Categories Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

1 lb sweet potato, peeled
1 lb squash, peeled
1 lb flour
3 tablespoons fresh yeast
2 cinnamon sticks
4 cloves
2 tablespoons anise seed
3 tablespoons sugar
1 pinch salt
2 eggs, slightly beaten
oil, necessary amount for frying
2 cups dark brown sugar
2 cups white sugar
4 cloves
2 cinnamon sticks
2 allspice
1 orange peel, cut into thick large strips
4 cups water

Steps:

Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
Cook sweet potatoes and squash in the reserved water until tender.
Remove pan and force through a strainer.
Reserve 2 cups of cooking liquid and allow to cool.
In a small bowl, combine yeast, sugar and reserved cooking liquid.
Set aside for 15 minutes.
Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
Cover with a damp cloth and leave dough to rise for 1 hour.
Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
Fry in hot oil until golden on both sides. Repeat until all is used.
Drain on paper napkins.
Syrup:.
combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
Bring to boil over low heat until mixture thickens to a syrup.
It will take around 20-25 minutes.

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