Peruvian Picrones

Serves: 24

Made with a bright-orange local squash and sweet potato mashed into a purée—and traditionally fermented, kneaded into rings, and fried in a pan of bubbling oil.


1 Tbsp.  dry baking yeast
1 tsp.  sugar
1/4 cup water
1 Tbsp. ground corn or cornmeal
1/2 tsp.  sea salt
1/4 tsp. crushed anise
3 cups white flour (I use spelt)
1 cup beer (or soda water)
1 cup cooked butternut squash or pumpkin, pureed
Extra Virgin Olive Oil for Frying



1/2 cup sugar

1 cup your choice of Apricot, Honeybell Orange, or Coconut White Balsamic 

1/2 cup water

3 lemon or orange peel shreds



-Doughnut Instructions: Dissolve sugar and yeast in the warm water, use a small bowl for this.

-Mix cornmeal, salt, anise seed, 1 cup flour and beer in a large bowl. Add the yeast mixture and mix.

-Add squash or pumpkin and 2 cups of flour. Mix together to form a soft dough texture.

-Cover with a towel and let the mixture rise in a warm place for around 2 hours. You can also let the mixture rise in the refrigerator for 4 to 12 hours if covered with film.

-Syrup instructions: Add the Syrup ingredients in a saucepan and leave to boil over medium heat level. Reduce the heat to low and leave to simmer until a thick syrup forms after 15 minutes or so. Remove saucepan from heat.

To prepare doughnuts: Heat olive oil in a wok. Drop tablespoons of dough into hot oil and fry until crispy golden. Drain on paper towels. Serve hot with hot syrup.


This recipe was created by Chef Lauren Marshall from Coastal Healing during the Street Foods Cooking Class

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