👨‍🍳 تعليمات

1. 1

   In a small bowl, dissolve yeast and 1 tbsp of sugar in warm water. Let it sit for 5-10 minutes until foamy.

   💡 نصائح احترافية: Ensure the water is warm, not hot, to avoid killing the yeast.
2. 2

   In a large bowl, combine the mashed sweet potato and pumpkin. Add the flour, remaining 1 tbsp sugar, and salt. Stir to combine.

   💡 نصائح احترافية: Make sure the mashed vegetables are smooth and lump-free.
3. 3

   Pour the activated yeast mixture into the vegetable mixture. Mix until a smooth, thick batter forms. Cover the bowl and let it rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   While the batter is rising, prepare the chancaca syrup. In a saucepan, combine the chancaca, 2 cups of water, cinnamon stick, and anise stars. Bring to a boil, then reduce heat and simmer for 15-20 minutes until slightly thickened. Remove cinnamon and anise.

5. 5

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Using a piping bag with a star tip or a squeeze bottle, carefully pipe rings of batter into the hot oil. Fry for 2-3 minutes per side, until golden brown and puffed.

   💡 نصائح احترافية: Don't overcrowd the pot. Fry in batches.
6. 6

   Remove the fried picarones from the oil with a slotted spoon and drain on paper towels. Serve warm, drizzled generously with the chancaca syrup.