Picaron Doughnuts with Chancaca Syrup (Peruvian Potato Doughnuts)

These sweet and savory Peruvian doughnuts are made with sweet potato and squash, deep-fried until golden brown, and then drizzled with a rich chancaca syrup. A traditional and delightful dessert!

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.10/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1mediumSweet potato(Peeled and cooked until tender)

£0.70

1cupButternut squash(Cooked and mashed)

£0.60

1.5cupsAll-purpose flour(Plus more for dusting)

£0.25

1teaspoonActive dry yeast(Dissolved in 1/4 cup warm water)

£0.10

2tablespoonsGranulated sugar

£0.05

0.5teaspoonSalt

£0.01

1teaspoonAnise seeds(Optional, for flavor)

£0.15

4cupsVegetable oil(For frying)

£1.50

1cupChancaca(Or piloncillo)

£3.00

0.5cupWater(For the syrup)

1teaspoonOrange zest(Optional, for the syrup)

£0.05

1smallCinnamon stick(Optional, for the syrup)

£0.20

Total Cost

£6.61

£1.10 per serving

Instructions

1.
Prepare the Vegetables: Cook the sweet potato and butternut squash until tender. Mash them separately and allow them to cool slightly.
2.
Activate the Yeast: In a small bowl, dissolve the yeast in 1/4 cup of warm water. Let it sit for 5-10 minutes until foamy.
3.
Make the Dough: In a large bowl, combine the mashed sweet potato, mashed squash, flour, sugar, salt, and anise seeds (if using). Add the activated yeast mixture and mix well until a sticky dough forms.
4.
Rest the Dough: Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
5.
Prepare the Chancaca Syrup: While the dough is rising, make the chancaca syrup. In a small saucepan, combine the chancaca (or piloncillo), water, orange zest (if using), and cinnamon stick (if using). Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the syrup has thickened slightly. Remove from heat and discard the cinnamon stick.
6.
Heat the Oil: Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
7.
Shape and Fry the Doughnuts: Lightly flour your hands. Take a small amount of dough (about 1-2 tablespoons) and shape it into a ring or donut shape. You can use wet fingers to create a hole in the center if desired. Be careful as the dough is sticky.
8.
Fry until golden brown: Carefully lower the doughnuts into the hot oil, a few at a time. Fry for about 2-3 minutes per side, or until golden brown and cooked through.
9.
Drain and Serve: Remove the doughnuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10.
Drizzle with Syrup: Drizzle generously with the warm chancaca syrup and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (150g)

650 kcal / 2720 kJ

Carbs

80g

31% of RDA

Fat

35g

50% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

40 g

44% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Use very ripe sweet potatoes and squash for a sweeter flavor.

The dough is sticky, so keep your hands lightly floured.

Adjust the sweetness of the chancaca syrup to your liking.

Serve the picarones warm for the best taste and texture.

Cooking Equipment

Large pot or deep fryer

Mixing bowls

Slotted spoon

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Picaron Doughnuts with Chancaca Syrup (Peruvian Potato Doughnuts)

Ingredients

Instructions