Picarones

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== Ingredients ==
* 1 cup dark brown sugar
* 1 cup granulated sugar
* 2 cinnamon sticks (4")
* 4 - 6 cloves
* 1 cup milk
* 1 tbsp active dry yeast
* 2 tsp cornstarch
* 1 cup puréed butternut squash (or replace with sweet potatoes)
* 2 cups all-purpose flour
* ⅛ tsp coarse salt
* 6 cups vegetable oil
== Directions ==
=== The syrup ===
# In a small saucepan, combine the dark brown sugar, 1 cup granulated sugar, cinnamon, chili pepper, and cloves with 1 cup water.
# Simmer over a low flame for 20 to 25 minutes, stirring occasionally, until the mixture thickens into a syrup.
# Set aside to cool.
# In a small mixing bowl, combine the milk and yeast with 1 tablespoon of sugar and allow to sit for 5 to 10 minutes, or until creamy.
# Stir in the cornstarch and allow to sit a few minutes longer.
# Place the puréed squash or sweet potatoes in a large bowl.
# Add the yeast-cornstarch mixture and blend thoroughly.
 
=== The dough ===
# Stir in the flour and salt and continue to stir vigorously to make a runny, soft, well-blended dough.
# Place the mixing bowl in a draft-free place, cover with a dampened cloth of plastic wrap, and let rise for about 2 hours, or until doubled in bulk.
# Deflate the dough with a wooden spoon.
# The dough should be soft.
# In a deep fryer or heavy saucepan, heat the oil to 325 °F.
# Dip out 1 tbs of the dough and, with another tablespoon, scrape the dough into the hot oil and fry until golden.
# As soon as they are cooked, remove the picarones from the oil with a slotted spoon and drain on paper towels.
# To serve, arrange the picarones on a platter and pour the syrup over them.
Category:Peruvian Desserts
Category:Butternut squash Recipes
Category:Sweet potato Recipes