Why You’ll Love This Recipe

• Irresistibly crispy exterior with a soft, airy interior.
• Unique flavor from sweet potato and pumpkin puree.
• Drizzled in a warm, aromatic chancaca (spiced molasses) syrup.
• A fun and rewarding deep-frying project for a special treat.

Equipment You’ll Need

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Medium saucepan
• Large, heavy-bottomed pot or Dutch oven
• Candy or deep-fry thermometer
• Slotted spoon or spider strainer
• Wire cooling rack
• Baking sheet
• Wooden skewer or chopstick

Ingredients

• For the Picarones:
• 1 cup sweet potato puree, from about 1 medium sweet potato
• 1 cup butternut squash or pumpkin puree
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup warm water (about 110°F / 43°C)
• 1 tablespoon granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon anise seed, lightly crushed
• 1 teaspoon salt
• 4-6 cups vegetable or canola oil, for frying
• For the Chancaca Syrup (Miel de Chancaca):
• 1 (8-ounce) cone chancaca or piloncillo, roughly chopped
• 2 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 1 large strip of orange peel
• 2-3 fresh or dried fig leaves (optional, for authentic flavor)

Instructions

1. First, prepare the purees. You can bake or boil the sweet potato and squash until tender, then peel and mash until very smooth. You need 1 cup of each. Let them cool to lukewarm.
2. In a small bowl, activate the yeast. Stir together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and bubbly.
3. In a large bowl or the bowl of a stand mixer, combine the flour, anise seed, and salt. Add the cooled sweet potato and squash purees and the activated yeast mixture.
4. Mix with a dough hook on low speed or by hand with a wooden spoon until a very soft, sticky dough forms. Knead for 5-7 minutes. The dough will be much stickier than bread dough; this is normal!
5. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 2-3 hours, or until it has doubled in size and is filled with air bubbles.
6. While the dough rises, make the syrup. In a medium saucepan, combine the chopped chancaca, water, cinnamon sticks, cloves, orange peel, and fig leaves (if using).
7. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it simmer for 20-30 minutes, stirring occasionally, until the chancaca has completely dissolved and the syrup has thickened slightly. It should coat the back of a spoon. Strain the syrup to remove the spices and set aside to keep warm.
8. Once the dough has risen, it’s time to fry. Pour the oil into a large Dutch oven or heavy pot until it’s about 2-3 inches deep. Heat the oil over medium-high heat to 350-360°F (175-180°C). Line a baking sheet with a wire rack.
9. Prepare a small bowl of salted water. This is the secret to handling the sticky dough! Dip your hands in the water.
10. Scoop about 2 tablespoons of dough with your fingers. With the dough in your palm, use the thumb of the same hand to poke a hole through the center, stretching it slightly to form a ring as you carefully drop it into the hot oil. This takes practice, so don’t worry if the first few are oddly shaped!
11. Fry 3-4 picarones at a time to avoid overcrowding the pot. Fry for 1-2 minutes per side, until they are a deep golden brown and puffed up. Use a wooden skewer or chopstick to help flip them.
12. Using a slotted spoon, transfer the cooked picarones to the prepared wire rack to drain any excess oil.
13. Serve the picarones immediately while they are hot and crisp. Pile them onto a plate and drizzle generously with the warm chancaca syrup.

Expert Cooking Tips

• For the smoothest dough, make sure your sweet potato and squash purees are completely lump-free. You can press them through a fine-mesh sieve for an ultra-silky texture.
• The stickiness of the dough is key to the light, airy texture. Resist the urge to add more flour. Instead, use the bowl of salted water to wet your hands, which will magically prevent the dough from sticking to you.
• Maintain a consistent oil temperature. A candy thermometer is your best friend here. If the oil is too cool, the picarones will absorb it and become greasy; if it’s too hot, they’ll burn on the outside before cooking through.
• When shaping the rings, be gentle. You want to create a hole without deflating all the beautiful air bubbles you created during the rise.

Substitutions and Variations

If you can’t find chancaca or piloncillo, you can substitute it with 1 cup of dark brown sugar or muscovado sugar and 2 tablespoons of molasses. For the purees, canned unsweetened pumpkin puree works great as a shortcut. This recipe is naturally dairy-free and egg-free, making it vegan-friendly!

Common Mistakes to Avoid

The most common mistake is having the oil at the wrong temperature, leading to either burnt or greasy picarones—use a thermometer for best results. Another pitfall is not letting the dough rise long enough. Be patient! A full rise is crucial for that signature light and airy texture. Finally, don’t be discouraged if your shaping technique isn’t perfect at first; rustic, irregular shapes are part of their homemade charm.

Serving Suggestions

Picarones are at their absolute best served fresh from the fryer, still warm and crispy. Arrange a generous stack on a platter and provide a small pitcher of the warm syrup on the side for extra drizzling. They are a perfect dessert after a savory meal or as a standalone treat with a cup of strong coffee or a rich hot chocolate to cut through the sweetness.

Storage and Reheating Tips

Honestly, picarones are best devoured immediately. However, if you have leftovers, store them in a single layer in an airtight container at room temperature for up to 24 hours. Keep the syrup in a separate airtight container in the refrigerator for up to a week. To bring back their crispiness, reheat the picarones in an air fryer at 350°F (175°C) for 2-3 minutes or in a preheated oven for 5-7 minutes. Gently warm the syrup before serving.

Frequently Asked Questions

What is chancaca and where can I find it?

Chancaca, also known as piloncillo in Mexico, is unrefined whole cane sugar. It has a deep, caramel-like, molasses flavor. You can typically find it in Latin American grocery stores or online.

My dough is incredibly sticky. Is that right?

Yes, absolutely! Picarones dough is a very wet, sticky dough, which is what makes the final product so light and airy. Don’t add more flour. The key is to keep your hands wet with salted water when you handle and shape it.

Can I make the dough ahead of time?

You can! After the first rise, you can punch the dough down, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for about an hour to warm up slightly before shaping and frying.

Why didn’t my picarones float and puff up?

This usually means the dough didn’t rise enough or the yeast wasn’t properly activated. Make sure your yeast is fresh and that it becomes foamy before you add it to the flour. Also, ensure the dough has truly doubled in size during its rising time.

Conclusion

There’s something truly magical about making these golden rings of joy from scratch. The aroma of the spices, the sizzle of the fryer, and that first perfect bite of a warm, syrup-soaked picarón is an experience every food lover should have. I hope you adore this recipe as much as I do! If you try it, I’d be thrilled to see your creations. Snap a photo and share it on Pinterest or Instagram!