Picarones

Dough

• butternut squash250 g
• sweet potatoes250 g
• cinnamon sticks1
• whole cloves3
• aniseed1 tsp
• dried yeast7 g
• caster sugar1 tbsp
• plain flour350 g
• water750 ml

Syrup

• chancaca250 g
• water250 ml
• oranges1
• cinnamon sticks1
• whole cloves4

Deep-frying

• vegetable oil1 l

Dough

1. 01

   Simmer the cinnamon stick, cloves and aniseed in the 750 ml of water for 10 minutes, then strain and return the spiced water to the pan. Peel the squash and sweet potato, cut them into chunks and simmer them in it until very soft, about 25 minutes. Drain, keeping 150 ml of the cooking water.

2. 02

   Mash the vegetables until completely smooth and cool to lukewarm.

3. 03

   Dissolve the dried yeast and caster sugar in the warm cooking water, then mix with the mash and plain flour into a very soft, sticky dough. Beat for 5 minutes.

4. 04

   Cover and leave to rise for 1½ to 2 hours until doubled and bubbly.

Syrup

5. 05

   Pare the peel from the orange in wide strips and squeeze the juice. Simmer the chancaca with the water, the orange peel and juice, the cinnamon stick and the cloves for 15 minutes until syrupy. Strain.

Deep-frying

6. 06

   Heat the vegetable oil about 5 cm deep in a deep, heavy pan, no more than a third full, to 180°C. Wet your hands, then shake them well, because drips make hot oil spit. Pull off a piece of dough, poke a hole through it with your thumb, and stretch it into a ring as you lower it into the oil, away from you.

7. 07

   Fry for 1 to 2 minutes a side until golden, then lift out and drain on kitchen paper.

8. 08

   Serve hot, drenched in the syrup.