Picarones

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 sugar
• 4 cloves
• 2 cinnamon sticks
• 2 allspice
• 1 orange peel, cut into thick large strips
• 4 cups water

Recipe

• 1 fill water in a large pan with cinnamon, clove, and aniseed. boil for 10 min, and strain reserving water.
• 2 cook sweet potatoes and squash in the reserved water until tender.
• 3 remove pan and force through a strainer.
• 4 reserve 2 cups of cooking liquid and allow to cool.
• 5 in a small bowl, combine yeast, sugar and reserved cooking liquid.
• 6 set aside for 15 minutes.
• 7 place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
• 8 fold in flour and continue stirring until soft and smooth and elastic dough is formed.
• 9 cover with a damp cloth and leave dough to rise for 1 hour.
• 10 heat oil in a large skillet until hot. take a small quantity of dough and form a ring.
• 11 fry in hot oil until golden on both sides. repeat until all is used.
• 12 drain on paper napkins.
• 13 syrup:.
• 14 combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
• 15 bring to boil over low heat until mixture thickens to a syrup.
• 16 it will take around 20-25 minutes.