Experience the magic of Peru’s most beloved street dessert with these authentic Picarones, golden ring-shaped donuts made from sweet potato and pumpkin that have been delighting locals and visitors for centuries. Unlike ordinary donuts that rely on flour and sugar for their appeal, Picarones derive their incredible flavor and vibrant orange color from pureed sweet potatoes and winter squash, creating a treat that’s surprisingly complex and naturally sweet. This traditional recipe dates back to colonial Peru, where African, Indigenous, and Spanish culinary influences merged to create something entirely unique and irresistible. The dough is naturally leavened with yeast and gets its distinctive light, airy texture from the vegetable purees, while a touch of anise seed adds a subtle licorice note that makes these donuts absolutely unforgettable. What truly sets Picarones apart is the glossy chancaca syrup that’s drizzled over the warm donuts – a rich, molasses-like sauce made from unrefined brown sugar, spices, and citrus that adds the perfect sweet and aromatic finish. This recipe serves 6 people generously and brings the authentic flavors of Peruvian street food right to your kitchen, creating an exotic dessert experience that’s both comforting and adventurous.
Serves: 6 people (makes about 18 donuts)
Prep Time: 45 minutes (plus 2 hours rising time)
Cook Time: 30 minutes
What You’ll Need
For the Picarones:
- 1 medium sweet potato (about 8 oz)
- 1 cup winter squash or pumpkin, cubed
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon ground anise seed (or 1 tsp anise extract)
- 2 tablespoons vegetable oil
- Vegetable oil for deep frying
For the Chancaca Syrup:
- 1 cup piloncillo or dark brown sugar
- 1 cup water
- 1 cinnamon stick
- 3 whole cloves
- 1 star anise
- Peel of 1 orange (in strips)
- 2 tablespoons fresh lime juice
Preparing the Vegetable Foundation
Start by cooking your sweet potato and squash, as these need time to cool before incorporating into the dough. Peel the sweet potato and cut it into chunks, then place it in a pot with the cubed squash. Cover with water and bring to a boil, then reduce heat and simmer for 15-20 minutes until both vegetables are completely tender and easily pierced with a fork.
Drain the vegetables thoroughly and let them cool for 10 minutes. While still warm, mash them together until completely smooth and lump-free. You can use a potato masher, food mill, or even push them through a fine-mesh sieve for the smoothest texture. You should have about 1 1/2 cups of smooth puree. Set aside to cool to room temperature.
Creating the Perfect Dough Base
In a small bowl, dissolve the yeast in warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy. This proves that your yeast is active and will ensure your donuts rise properly.
In a large mixing bowl, combine the flour, salt, sugar, and ground anise seed. Make a well in the center and add the cooled vegetable puree, the foamy yeast mixture, and vegetable oil. Using a wooden spoon or your hands, mix everything together until it forms a soft, slightly sticky dough.
The dough will be more humid and sticky than typical bread dough due to the moisture from the vegetables – this is exactly what you want. Knead gently for 5-7 minutes until the dough becomes smooth and elastic, adding a tiny bit more flour only if absolutely necessary to prevent excessive sticking.
The Essential Rising Process
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free place for 1 1/2 to 2 hours until doubled in size. The natural sugars in the sweet potato and squash will feed the yeast, creating a beautifully risen dough with a subtle sweet aroma.
During this time, the dough will develop its characteristic texture and the flavors will meld together beautifully. The anise will become more pronounced but not overpowering, creating the authentic flavor profile that makes Picarones so special.
Crafting the Aromatic Chancaca Syrup
While the dough rises, prepare the chancaca syrup that makes these donuts truly authentic. In a medium saucepan, combine the piloncillo or dark brown sugar with water, stirring until the sugar dissolves completely.
Add the cinnamon stick, cloves, star anise, and orange peel strips to the pan. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the syrup reduces by about half and becomes thick enough to coat the back of a spoon.
The finished syrup should have a rich, molasses-like consistency and a deep amber color. Remove from heat and stir in the fresh lime juice, which adds a bright note that balances the deep sweetness. Strain out the spices and orange peel, then keep the syrup warm until serving time.
Shaping Your Golden Rings
Once the dough has doubled in size, punch it down gently and turn it out onto a lightly floured surface. The dough will be soft and slightly sticky, which is perfect for creating the traditional ring shape of Picarones.
Pinch off pieces of dough about the size of a golf ball and roll them into ropes about 6 inches long. Form each rope into a ring by joining the ends together, pinching them firmly to seal. The rings should be about 3 inches in diameter with a 1-inch hole in the center.
Place the shaped rings on a floured baking sheet and cover with a kitchen towel. Let them rest for 20-30 minutes while you heat the oil for frying. This final rest allows the shaped donuts to rise slightly and ensures they’ll be light and airy when fried.
The Art of Perfect Frying
Heat about 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F. The oil temperature is crucial – too hot and the outside will burn before the inside cooks through, too cool and the donuts will absorb too much oil and become greasy.
Working in small batches to avoid overcrowding, carefully lower the shaped rings into the hot oil using a slotted spoon. Fry for 2-3 minutes on the first side until golden brown, then flip and fry for another 2-3 minutes until both sides are evenly golden and the donuts sound hollow when tapped.
The finished Picarones should be puffed, golden, and crispy on the outside while remaining tender and slightly chewy on the inside. Remove with a slotted spoon and drain briefly on paper towels.
Serving Your Peruvian Treasures
Serve the Picarones immediately while still warm, generously drizzled with the warm chancaca syrup. The contrast between the crispy exterior of the donuts and the rich, aromatic syrup creates an unforgettable flavor combination that represents the best of Peruvian street food.
Traditionally, Picarones are served as an afternoon snack or evening dessert, often accompanied by a cup of strong coffee or Peruvian chicha morada (purple corn drink). The donuts are best enjoyed fresh and warm, when the texture contrast is at its peak.
Authentic Serving Traditions
In Peru, Picarones are typically sold by street vendors who fry them fresh to order and serve them in paper cones or on small plates, always with plenty of chancaca syrup. The vendors often call out “Picarones calientes!” (hot picarones) to attract customers, and the aroma of frying donuts and sweet syrup fills the air.
Tips for Perfect Results
Make sure your vegetables are completely smooth in the puree to avoid lumps in the finished donuts. Don’t add too much flour to the dough – it should remain slightly sticky for the best texture. Test your oil temperature with a small piece of dough first, and maintain consistent heat throughout frying.
Storage and Reheating
Picarones are best enjoyed fresh and warm, but leftovers can be stored at room temperature for up to 2 days. Reheat them in a 350°F oven for 3-4 minutes to restore some crispiness. The chancaca syrup can be made ahead and stored in the refrigerator for up to a week – simply reheat gently before serving.
