Picarones con Miel

My Peruvian Picarone Adventure: A Sweet Treat from the Andes

As a busy professional juggling a demanding career and a vibrant social life, finding time for anything beyond the bare essentials often feels like a Herculean task. But there are certain joys that transcend the demands of my daily grind – the joy of creating something beautiful and delicious, the joy of sharing it with loved ones, and the simple pleasure of savouring the fruits (or in this case, the fried dough rings!) of my labour. This is why I love to cook, even if it’s just for myself, it’s a form of self-care, an indulgence that allows me to escape from the pressures of work and immerse myself in a creative flow. And this week, that indulgence led me to the most delightful culinary adventure: Peruvian Picarones.

My introduction to picarones came not from a dusty cookbook or a far-off travelogue, but from a beautifully crafted blog detailing the cooking process. Inspired by the pictures and the description of these delightful treats, I knew I had to try my hand at making them. I’ve always appreciated Peruvian food. The depth of flavors and the beautiful balance of sweet and savory is unlike anything I’ve experienced in other cuisines. The idea of combining sweet potato, pumpkin, and spices into a delightfully crispy ring, I knew I was in for a journey of culinary discovery.

The process of making the infused honey was a revelation in itself. The subtle notes of orange zest, cinnamon, star anise, and bay leaves intertwined with the honey, creating a symphony of aromas that filled my kitchen. It’s a testament to the magic of simple ingredients, carefully combined, and allowed to meld together. I could barely resist tasting it on its own but that would have been a cardinal sin of cooking! It took a lot of willpower! I waited patiently for the final product, but I have to admit that I tasted several drops… It was simply too delicious not to take a sip or two!

Then came the picarones themselves. The dough, a vibrant orange from the pumpkin purée, was surprisingly easy to work with. The recipe was straightforward and intuitive. Even with my limited experience with frying (let's just say my first attempts at making doughnuts were… less than perfect), I was surprised how easily I mastered the technique. There was, of course, a moment of anxiety as I lowered the first ring into the hot oil, but the aroma of the frying dough and the satisfying sizzle immediately calmed my nerves. In fact, as each ring cooked beautifully, I felt a surge of pride and achievement.

The golden-brown rings, slightly crisp on the outside and soft and fluffy inside, were truly a culinary triumph. Sprinkled with confectioners' sugar and drizzled with the fragrant honey, they were a taste of Peru right in my kitchen. The sweet, spicy, and slightly citrusy flavors complemented each other perfectly, creating a unique and unforgettable experience. And let's be honest, the sheer joy of biting into that crispy, sugary delight is an experience I wish everyone could share.

These picarones weren't just a delicious treat; they were a mini-vacation from the everyday, a reminder of the simple joys of cooking, and an exploration of a different culture. Making these was more than cooking; it was an immersion in a new world, a world of aromas, flavors, and textures that I will happily return to again and again.

The best part? The entire process was therapeutic. The rhythmic kneading of the dough, the meticulous frying, and the careful drizzling of honey were calming and meditative. It was a break from my usual routine, a moment of serenity amidst the chaos of my life. The resulting treat is the perfect reward for the effort.

So, if you’re looking for a unique and satisfying cooking project, I highly recommend trying your hand at these Peruvian picarones. It's a delightful adventure that will tantalize your taste buds and nourish your soul, proving that even the busiest lives can find space for a little culinary magic. And believe me, the taste is worth the effort!

Step-by-step

• 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.
• 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 puree, 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.
• 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.
• 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.
• Fry the rings in batches, turning once, until crispy and golden brown, about 2 minutes per side. Drain on the baking sheet.
• Sprinkle the picarones with confectioners' sugar and serve hot, with the infused honey drizzled over the top or in a bowl for dipping.