Picarones Con Miel Food
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.
PICARONES
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
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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