Recipe of Picarones con Chancaca

Ingredients

• 225 g chancaca or pan
• 400 ml water
• orange skin, without the white part
• 2 cloves smell
• 1 cinnamon stick
• 1/2 tbsp vanilla
• 1 tbsp corn starch
• 50 ml water
• 800 g flour
• 400 g cooked and ground pumpkin (cover with flush water)
• 1 tsp dry yeast or 30 g fresh yeast
• 60 ml warm milk

Directions

1. 1

   Prepare the syrup, to do this, place 400 ml of water, the chancaca, the cloves, the cinnamon, the orange peel and the vanilla essence in a pot. Cook on medium heat for 15 minutes,

2. 2

   Dissolve the cornstarch in 50 ml of water and add to the syrup, let it work for 5 minutes and turn off the kitchen.

3. 3

   For the dough, chop a piece of pumpkin, skinless, and cook it with flush water until soft. Let it cool down.

4. 4

   Dissolve the yeast in the milk and pour it over the pumpkin, mix and add the flour, knead until the ingredients are combined, it should acquire a sticky texture. Cover it with a cloth and leave it in a warm place until it doubles in size.

5. 5

   Wet your hands and remove a portion of the dough, make a ball and pierce it in half. Repeat this process until you finish the dough.

6. 6

   Heat oil in a pan or pot, it must be very hot when you place the pickles. Leave them until they turn golden on each side.

7. 7

   Once fried, pass them through syrup and if you wish, you can sprinkle them with flower sugar.