Picarones con Miel
Traditional Peruvian doughnuts made with pumpkin purée and served with aromatic spiced honey. These ring-shaped treats are crispy on the outside, tender inside, and drizzled with a fragrant honey infused with orange, cinnamon, and star anise.
Ingredients
- •1 whole navel orange
- •2 cups acacia honey
- •2 pieces bay leaves (preferably fresh)
- •1 piece cinnamon stick
- •1 piece star anise
- •2 packets (1/4-oz) packets instant yeast
- •¼ cup warm milk
- •2 Tbsp granulated sugar
- •1 whole large egg
- •2 cups canned pumpkin purée
- •1 tsp kosher salt
- •3 cups all-purpose flour
- •1½ quarts vegetable oil
- •¼ cup confectioners sugar
- •for serving (optional)
Cooking Instructions
- 1.
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.
60 min
- 2.
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.
78 min
- 3.
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.
10 min
- 4.
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.
20 min
- 5.
Fry the rings in batches, turning once, until crispy and golden brown, about 2 minutes per side.
4 min
- 6.
Sprinkle the picarones with confectioners' sugar and serve hot, with the infused honey drizzled over the top or in a bowl for dipping.
5 min