There’s something truly special about biting into a warm, fluffy Picarones, the Peruvian twist on doughnuts that’ll have your taste buds dancing with joy. Picture this: the sweet aroma of butternut squash mingling with the comforting scent of cinnamon and anise wafting through your kitchen. It’s these delightful scents that pull me into the heart of my cooking, reminding me that homemade treats can be both indulgent and nourishing.
I discovered this recipe while sifting through my pantry on a chilly autumn afternoon, searching for ways to use up the last bits of squishy butternut squash. The result was nothing short of a revelation—light, airy doughnuts that somehow manage to be both crispy and tender, drizzled with irresistible syrup. Perfect for cozy weekends or a special treat after a long day, these Picarones are versatile and utterly crowd-pleasing. Trust me, once you give them a try, they’ll be your go-to dessert for any occasion!
Why are Picarones a Must-Try?
Sweet and Savory: The unique blend of butternut squash and warm spices creates a flavor combination that’s truly irresistible.
Easily Homemade: With just a few simple ingredients, you can whip up these delightful doughnuts at home, leaving fast food in the dust.
Versatile Treat: Perfect as a breakfast indulgence, afternoon snack, or dessert, Picarones can be enjoyed anytime!
Fun for Everyone: Get the whole family involved in making and decorating these doughnuts for a cheerful cooking experience.
Crowd-Pleaser: Whether entertaining friends or gifting a batch to neighbors, these sweet treats are sure to impress!
Picarones Ingredients
For the Doughnut Base
• Dry baking yeast – a crucial ingredient that helps the dough rise and become fluffy.
• Sugar – not only feeds the yeast for a perfect rise but also enhances sweetness.
• Water – use warm water to activate the yeast effectively.
• Ground corn or cornmeal – adds a lovely texture to the dough, making the Picarones unique.
• Sea salt – enhances flavor and balances the sweetness of the dough.
• Crushed anise – provides a wonderful aromatic hint that complements the squash beautifully.
• White flour – the main structure for your dough, so choose quality flour for the best results.
• Premium beer – adds a depth of flavor and contributes to a light, airy texture.
• Cooked butternut squash pureed – the star of the show, making these doughnuts moist and flavorful.
For the Syrup
• Brown sugar – sweetens the syrup; adjust the amount to match your taste preference.
• Water – helps dissolve the sugar when making the syrup.
• Lemon or orange peel shreds – infuses a zesty, fragrant touch to the syrup-perfect for drizzling over your Picarones!
Enjoy creating these delightful Picarones that will transform your dessert game!
How to Make Picarones
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Dissolve the yeast by mixing the sugar and dry baking yeast in warm water. Stir gently until dissolved and let it sit for about 5-10 minutes until it becomes foamy.
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Combine the dry ingredients: In a large bowl, mix the ground cornmeal, sea salt, crushed anise, 1 cup of white flour, and premium beer. Make sure everything is evenly combined before adding the yeast mixture.
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Incorporate the squash: Add your pureed butternut squash to the mixture, followed by another 2 cups of flour. Mix until a soft dough forms; it should be slightly tacky but manageable. Cover with a towel and let it rise for about 2 hours in a warm area, or cool it in the fridge for 4 to 12 hours if pressed for time.
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Prepare the syrup: In a saucepan, mix brown sugar, water, and lemon or orange peel shreds. Bring to a boil over medium heat, then lower the heat and let it simmer until thick and syrupy, roughly 15 minutes. Remove from heat and let it cool slightly.
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Fry the dough: Heat oil in a wok over medium-high heat. Drop tablespoons of dough into the hot oil, frying until they are golden and crispy, about 3-4 minutes. Use a slotted spoon to drain on paper towels. Serve warm, drizzled with the syrup.
Optional: Garnish with a sprinkle of cinnamon for an extra flavor boost!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Picarones
Room Temperature: Allow Picarones to cool completely before storing in an airtight container. They can last for up to 2 days at room temperature if kept in a cool, dry place.
Fridge: If you want to keep them fresh longer, store your Picarones in the fridge for up to 5 days. Ensure they’re in a sealed container to prevent them from drying out.
Freezer: For longer storage, freeze Picarones by placing them in a single layer on a baking sheet. After freezing, transfer them to a freezer bag; they can last for up to 3 months.
Reheating: To enjoy your Picarones again, reheat in the oven at 350°F (175°C) for 10 minutes until warm and crispy. Drizzle with syrup before serving for that fresh taste!
Picarones Variations & Substitutions
Feel free to unleash your creativity and mix things up with these delightful variations for your Picarones!
- Gluten-Free: Swap out white flour for a gluten-free blend to make these doughnuts accessible for everyone.
- Cinnamon Twist: Add a teaspoon of ground cinnamon to the dough for a warm, spicy kick that complements the squash perfectly.
- Maple Syrup: Replace brown sugar with maple syrup in the syrup recipe for a rich, earthy flavor that elevates your Picarones.
- Chili Heat: Infuse a pinch of cayenne or chili flakes into the syrup for a surprising, delightful heat that balances the sweetness beautifully.
- Pumpkin Puree: Swap butternut squash for pumpkin puree for a new take on flavor and a seasonal twist that celebrates autumn.
- Coconut Sugar: Use coconut sugar instead of brown sugar for a uniquely sweet taste and a touch of caramel flavor in the syrup.
- Nutty Variation: Incorporate finely chopped nuts, like walnuts or pecans, into the dough for added crunch and earthy richness.
- Citrus Zest: Experiment with various citrus peels or a splash of orange juice in the syrup for a zesty and refreshing finish.
Explore these ideas and let your kitchen become a canvas for delicious creativity!
Expert Tips for Picarones
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Proof Yeast Properly: Ensure your yeast is active by dissolving it in warm water with sugar. Wait for it to foam; if it doesn’t, start with new yeast.
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Avoid Overmixing: When combining the dough, mix until just combined. Overmixing can lead to tough Picarones instead of light and fluffy ones.
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Temperature Matters: Let the dough rise in a warm, draft-free area. If it’s too cold, the dough won’t rise properly, risking dense Picarones.
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Correct Oil Temperature: Use a thermometer to check that the oil is around 350°F (175°C) for frying. Too hot can burn them, while too cool will make them greasy.
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Adjust Sweetness: When preparing the syrup, taste and adjust the brown sugar according to your preference to achieve the perfect balance of sweetness for your Picarones.
Make Ahead Options
Picarones are perfect for busy home cooks looking to save time without sacrificing quality! You can prepare the dough up to 24 hours in advance by mixing all the ingredients and allowing the dough to rise, then covering it tightly and refrigerating. This method allows the flavors to develop beautifully while keeping the Picarones just as delicious. To maintain quality, make sure to wrap the dough well to prevent it from drying out. When you’re ready to enjoy your Picarones, simply let the dough sit at room temperature for about 30 minutes before frying. Finish by frying them fresh, and you’ll have warm, crispy doughnuts that are sure to impress!
What to Serve with Picarones?
There’s nothing quite like enjoying warm, crispy doughnuts paired with delightful sides and beverages that enhance their sweet, earthy flavors.
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Cinnamon Sugar Dusting: A sprinkle of cinnamon sugar adds an extra touch of sweetness and a warm, aromatic flavor that perfectly complements the Picarones.
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Vanilla Ice Cream: The creaminess of vanilla ice cream contrasts beautifully with the dough’s warmth, creating a delightful experience in every bite. Pairing these desserts is like a match made in heaven!
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Fresh Fruit Salad: A light and refreshing fruit salad made with vibrant seasonal fruits adds a zingy contrast to the rich doughnuts. It balances flavors while also providing a pop of color to your plate.
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Hot Chocolate: A rich, velvety hot chocolate is the ultimate cozy drink alongside Picarones, echoing their warmth and making it a perfect treat for chilly evenings.
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Caramel Sauce: Drizzling a bit of homemade caramel sauce over the Picarones elevates their sweetness to new heights while offering a luxurious finish.
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Chai Tea: The spicy notes of chai tea complement the spices in the Picarones, making it a soothing drink option that enhances your overall experience.
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Cozy Pumpkin Soup: Pair these doughnuts with a warm bowl of pumpkin soup for a comforting meal that embraces the fall flavors of squash and spices.
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Coffee or Espresso: A robust cup of coffee or a shot of espresso serves as a perfect counterpart, cutting through the sweetness and invigorating your palate.
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Toasted Nuts: A small bowl of toasted pecans or walnuts adds a delightful crunch and nuttiness, providing a satisfying contrast to the soft, fluffy dough.
Together, these pairings transform your Picarones into a complete and heavenly experience that’s hard to resist!
Picarones Recipe FAQs
How do I choose ripe butternut squash?
Look for butternut squash that feels heavy for its size and has a smooth, matte skin. Avoid any squash with dark spots or blemishes. Ideally, it should have a deep, consistent color without soft or wrinkled areas.
What is the best way to store leftover Picarones?
Store your leftover Picarones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to 5 days. Make sure to seal the container well to maintain freshness and avoid drying out.
Can I freeze Picarones, and if so, how?
Absolutely! To freeze Picarones, let them cool completely first. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer bag. They can last for up to 3 months. When ready to enjoy, reheat in the oven at 350°F (175°C) for about 10 minutes until crispy.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it may be due to inactive yeast. To troubleshoot, make sure your water wasn’t too hot or too cold when activating the yeast—ideal temperatures are around 110°F to 115°F (43°C to 46°C). Additionally, ensure your dough is in a warm, draft-free environment. If it’s still not rising, consider using fresh yeast for your next batch.
Are Picarones safe for people with nut allergies?
Yes, Picarones are made without nuts, making them generally safe for people with nut allergies. However, always double-check your ingredient labels, especially for the beer and any flavoring agents, just to ensure they meet your dietary needs.
Can I use a different type of squash instead of butternut?
Certainly! While butternut squash is ideal for its sweetness and texture, you can substitute with other types such as acorn squash or pumpkin. Just keep in mind that different squashes may alter the flavor slightly and might require adjustments in sweetness or moisture content.
Delicious Picarones: Sweet Potato Doughnuts You’ll Love
Ingredients
Equipment
Method
- Dissolve the yeast by mixing the sugar and dry baking yeast in warm water. Stir gently until dissolved and let it sit for about 5-10 minutes until it becomes foamy.
- Combine the dry ingredients: In a large bowl, mix the ground cornmeal, sea salt, crushed anise, 1 cup of white flour, and premium beer. Make sure everything is evenly combined before adding the yeast mixture.
- Incorporate the squash: Add your pureed butternut squash to the mixture, followed by another 2 cups of flour. Mix until a soft dough forms; it should be slightly tacky but manageable. Cover with a towel and let it rise for about 2 hours.
- Prepare the syrup: In a saucepan, mix brown sugar, water, and lemon or orange peel shreds. Bring to a boil, then lower the heat and let it simmer until thick and syrupy, roughly 15 minutes. Remove from heat and let it cool slightly.
- Fry the dough: Heat oil in a wok over medium-high heat. Drop tablespoons of dough into the hot oil, frying until golden and crispy, about 3-4 minutes. Use a slotted spoon to drain on paper towels. Serve warm, drizzled with syrup.