picarones - pumpkin fritters, sweet potato
Tinkers are addictive, and not just because they are fried dough. They have an intriguing spicy sweet taste as a kind of spice cake, but they are crispy and hot and dripping honey. The liquid mass is formed into rings and fried unbalanced. Experienced stung responsible use one hand to throw a perfect ring of dough in the oil, but do not worry if it takes some practice before their donuts are rings. The donuts taste as good practice.
Ingredients:
1 pound of cooked pumpkin, or 3 / 4 cup canned pumpkin
1 pounds sweet potatoes
3 sticks cinnamon
2 teaspoons whole anise seed
1 teaspoon whole cloves
1 tablespoon instant yeast
1 tablespoon sugar
2 eggs
1 / 4 cup brandy Pisco or other
3 cups flour
1 quart vegetable oil
1 / 4 cup molasses
1 1 / 2 cups light brown sugar
1 orange
2 lemons
Water 1 / 2 cup
Preparation:
Fill a large pot with water, and boil. Add 2 cinnamon sticks, 2 teaspoons anise seeds, and 1 teaspoon of cloves to the water.
Peel sweet potatoes and cut into chunks. Cut the pumpkin cool (if not using canned), coarsely.
Add the sweet potatoes and squash to boiling water and cook until soft. You must first eliminate the pumpkin, as it will cook faster. Strain and reserve 1 / 2 cup cooking water and let cool.
When the squash and potatoes are cool enough, mash or run through a food mill. Let cool. You will have 3 / 4 cup mashed sweet potatoes and 3 / 4 cup pumpkin puree.
In the bowl of a standing mixer, dissolve yeast and sugar into the cup 1 / 2 of cooled (slightly warm, not hot) cooking water reserved. Let stand for 5 minutes.
Add eggs, salt, cool the cream of sweet potato, pumpkin cream cools, and the Pisco and mix with dough hook attachment until well blended.
Add flour gradually and mix with dough hook until smooth, about 5 minutes. The dough should be elastic and smooth, but sticky. If it is too liquid, you can add up to 1 / 2 cup more flour.
Cover and grow in a warm place until doubled in volume, or about 2 hours.
Juice the orange and lemon and reserve juice. Put the molasses, sugar, orange peel, lemon peel, orange juice, lemon juice, 1 cinnamon stick, 1 teaspoon cloves, and 1 / 2 cup water in a large pot and bring to a boil, stirring.
Reduce heat and simmer for 15 minutes or until mixture thickens slightly. The consistency should be similar to pancake syrup, and it thickens more as it cools. Effort to remove the orange and lemon peel and spices.
When the dough has risen, heat the oil in a saucepan to 350.
Dip your fingers in salt water. Form donuts grasping a handful of dough and spread in a ring around around a couple of fingers, then quickly pull the dough into the oil. Cook briefly, 20 seconds, then flip the pancakes with the handle of a wooden spoon.
Cook the donuts in oil until golden (about 30 seconds), then remove to a paper towel lined plate.
Serve immediately, sprinkled with hot syrup.
Tip: You can keep warm donuts in a 200 degree oven for up to 1 hour.
Ingredients:
1 pound of cooked pumpkin, or 3 / 4 cup canned pumpkin
1 pounds sweet potatoes
3 sticks cinnamon
2 teaspoons whole anise seed
1 teaspoon whole cloves
1 tablespoon instant yeast
1 tablespoon sugar
2 eggs
1 / 4 cup brandy Pisco or other
3 cups flour
1 quart vegetable oil
1 / 4 cup molasses
1 1 / 2 cups light brown sugar
1 orange
2 lemons
Water 1 / 2 cup
Preparation:
Fill a large pot with water, and boil. Add 2 cinnamon sticks, 2 teaspoons anise seeds, and 1 teaspoon of cloves to the water.
Peel sweet potatoes and cut into chunks. Cut the pumpkin cool (if not using canned), coarsely.
Add the sweet potatoes and squash to boiling water and cook until soft. You must first eliminate the pumpkin, as it will cook faster. Strain and reserve 1 / 2 cup cooking water and let cool.
When the squash and potatoes are cool enough, mash or run through a food mill. Let cool. You will have 3 / 4 cup mashed sweet potatoes and 3 / 4 cup pumpkin puree.
In the bowl of a standing mixer, dissolve yeast and sugar into the cup 1 / 2 of cooled (slightly warm, not hot) cooking water reserved. Let stand for 5 minutes.
Add eggs, salt, cool the cream of sweet potato, pumpkin cream cools, and the Pisco and mix with dough hook attachment until well blended.
Add flour gradually and mix with dough hook until smooth, about 5 minutes. The dough should be elastic and smooth, but sticky. If it is too liquid, you can add up to 1 / 2 cup more flour.
Cover and grow in a warm place until doubled in volume, or about 2 hours.
Juice the orange and lemon and reserve juice. Put the molasses, sugar, orange peel, lemon peel, orange juice, lemon juice, 1 cinnamon stick, 1 teaspoon cloves, and 1 / 2 cup water in a large pot and bring to a boil, stirring.
Reduce heat and simmer for 15 minutes or until mixture thickens slightly. The consistency should be similar to pancake syrup, and it thickens more as it cools. Effort to remove the orange and lemon peel and spices.
When the dough has risen, heat the oil in a saucepan to 350.
Dip your fingers in salt water. Form donuts grasping a handful of dough and spread in a ring around around a couple of fingers, then quickly pull the dough into the oil. Cook briefly, 20 seconds, then flip the pancakes with the handle of a wooden spoon.
Cook the donuts in oil until golden (about 30 seconds), then remove to a paper towel lined plate.
Serve immediately, sprinkled with hot syrup.
Tip: You can keep warm donuts in a 200 degree oven for up to 1 hour.
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