Picarones – Peruvian Donuts

Source: nephrocare.it

Presentation

A nutritious recipe, consisting of a dessert of Peruvian origin prepared with sweet potatoes, cinnamon, cloves, anise, pumpkin, brown sugar, dry yeast, flour, rapeseed oil,

Ingredients

For 6 people

Boiled sweet potatoes: 150 g (5.3 oz)

Cinnamon sticks: 1–2 sticks (≈ 2–4 g)

Cloves: 3 pieces (≈ 0.5 g)

Anise seeds: 1 teaspoon (≈ 2 g)

Dried pumpkin (puréed, canned): 150 g (5.3 oz / ≈ ⅔ cup)

Brown sugar: 1 teaspoon (≈ 4 g)

Dry yeast: ½ sachet (≈ 3–4 g)

Flour: 300 g (10.6 oz / ≈ 2½ cups)

Water: 100 ml (3.4 fl oz / ≈ ⅓ cup + 1 tbsp)

Rapeseed oil (for frying): ½–1 liter (500–1000 ml / 17–34 fl oz)

Water (for fingers): as needed

Method

Peel the sweet potato and cut it into small pieces.

Put it in a pot of cold water with the cinnamon sticks, cloves and anise seeds and bring it to a boil

Cover and simmer for 20 minutes until the potato is cooked through.

Filter the contents with a colander

Remove the cinnamon sticks and cloves and keep the anise seeds with the pumpkin.

Sift the pumpkin.

Blend until pureed together with the cold sweet potato and form a very homogeneous mixture.

Add the sugar and baking powder and mix well.

Add the flour a little at a time, incorporating it by hand.

Add enough water to form a dough that does not stick to your hands. Cover and let rise for 2 hours in a warm, draft-free place.

Then heat the oil in a pan and turn the heat up to medium heat.

When you have to prepare the Picarones, moisten your fingers with water to prevent the dough from sticking to your hands.

Take a piece of dough, shape it and create a hole in the center (as if it were a donut).

Fry it in hot oil on both sides for about 2-3 minutes.

Allergens

Star anise; possible reactivity in case of allergy to Artemisia and Composite

Green anise: reactivity in case of anethole allergy

Cinnamon: possible reactivity in case of intolerance to spices

Cloves: possible, albeit rare, cases of allergy

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Dry yeast (Saccharomyces cerevisiae didhydrated): does not contain allergens

Rapeseed oil: there are no known episodes of direct allergy even cross-reactions are possible in case of allergy to other cruciferous vegetables such as cabbage, broccoli or mustard

Sweet potato or sweet potato or sweet potato: no known episodes of intolerance or allergy

Pumpkin: possible cross-reaction in case of allergy to Artemisia and Composite

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Cinnamon: able to strengthen the immune system

Cloves: rich in antioxidants that can strengthen the immune system

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

Dry yeast (Saccharomyces cerevisiae didhydrated): improves metabolism and helps strengthen the immune system

Rapeseed oil: rich in polyunsaturated fatty acids favorable to the proper functioning of the cardiovascular system

Sweet potato or sweet potato or sweet potato: supply of antioxidants and vitamins useful for the proper functioning of the cardiovascular system

Pumpkin: rich in carotenoids that promote the functionality of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract the depressed

Cane sugar: provides iron, calcium, potassium and magnesium, which are conducive to the health and proper functioning of bones, muscles and the nervous system, improving thinking ability and mood.

Safety / Intended use

Can also be administered in case of: