Name: Peruvian Picarones
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Peruvian
Ingredients: 500 g peeled macre squash, cut into chunks (3 cups); 500 g yellow sweet potato, peeled and cut into chunks (3 cups); 700 g all-purpose wheat flour (5½ cups); 10 g instant dry yeast (1 tablespoon); 30 g white sugar (2 tablespoons); 5 g anise seeds (1 teaspoon); 2 g salt (½ teaspoon); 500 ml warm cooking water from the squash and sweet potato (about 2 cups); 1 liter vegetable oil (4 cups, for frying)

Ingredients

Scale

500 g peeled macre squash, cut into chunks (3 cups)
500 g yellow sweet potato, peeled and cut into chunks (3 cups)
700 g all-purpose wheat flour (5½ cups)
10 g instant dry yeast (1 tablespoon)
30 g white sugar (2 tablespoons)
5 g anise seeds (1 teaspoon)
2 g salt (½ teaspoon)
500 ml warm cooking water from the squash and sweet potato (about 2 cups)
1 liter vegetable oil (4 cups, for frying)