Picarones are a very popular street dessert in Peru. They are sold in markets and evening food stalls, especially in Lima. They look like doughnuts but are softer and slightly chewy inside. The dough is made with pumpkin and sweet potato, which gives them a natural sweetness and soft texture. They are always served warm with a dark syrup made from panela (unrefined cane sugar). This home version keeps the traditional flavor and texture.
😌 Difficulty: Medium
⏱️ Preparation time: 25 minutes
🔥 Cooking time: 20 minutes
⏳ Total time: 45 minutes
👥 Servings: 4 (about 10–12 rings)
Ingredients
For the dough:
- 200 g pumpkin, peeled and chopped
- 200 g sweet potato, peeled and chopped
- 250 g all-purpose flour
- 1 teaspoon dry yeast
- 1 tablespoon sugar
- 120 ml warm water
- ½ teaspoon salt
For frying:
- Vegetable oil
For the syrup:
- 150 g brown sugar (or panela – unrefined cane sugar)
- 250 ml water
- 1 small cinnamon stick
- 1 strip orange peel
Instructions
- Boil the pumpkin and sweet potato in water until very soft, about 15 minutes. Drain well and mash until smooth. Let cool slightly.
- In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until slightly foamy.
- Add the mashed pumpkin mixture, flour, and salt. Mix until a soft, sticky dough forms.
- Cover the bowl and let the dough rise in a warm place for about 1 hour, until slightly expanded.
- For the syrup, combine brown sugar, water, cinnamon stick, and orange peel in a small pot. Bring to a boil, then simmer for 10 minutes until slightly thick. Remove cinnamon and peel.
- Heat oil in a deep pan to about 170-180°C.
- Wet your hands with water. Take a small amount of dough, form a ring shape with your fingers, and carefully place it into the hot oil.
- Fry for about 2–3 minutes per side until golden brown.
- Remove and place on paper towel.
- Serve warm with syrup poured over the top.
SpinThatCuisine Tip 💡
Keep your hands wet when shaping the dough. The dough is sticky, and water helps form the traditional ring shape easily.