---
title: Picarones (Squash and Sweet Potato Doughnuts)
servings: 6
prep time: 35 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/picarones
---

Gather @butternut squash{300%g}, @all-purpose flour{350%g}, @dry yeast{7%g}, @panela sugar{250%g}, @cinnamon stick{1} and @vegetable oil{750%ml}.

Boil the squash and @sweet potato{300%g} with the @aniseed{1%tsp} until very soft, about 15 minutes. Drain, reserving a cup of the cooking water, and mash smooth. ~{15%minutes}

Dissolve the yeast and @sugar{2%tbsp} in the lukewarm cooking water, then beat it into the mash with the flour and a pinch of @salt{} to make a sticky, elastic batter.

Cover and let rise in a warm spot until bubbly and doubled, about 1 hour. ~{1%hours}

Simmer the panela with the @orange{1} zest, juice, cinnamon and a splash of water for 10 minutes to a loose syrup. ~{10%minutes}

Heat the oil to 180°C. With wet hands, grab a handful of batter, poke a hole through it, and slide the ring into the oil. Fry a few at a time.

Fry about 2 minutes per side until puffed and golden, drain briefly, and serve hot, generously flooded with the syrup. ~{4%minutes}