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.

8 servings

2 hr 57 min

Published October 4, 2025

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

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

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

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

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

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

Fry the rings in batches, turning once, until crispy and golden brown, about 2 minutes per side.

4 min

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