Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Picarones (Peruvian Pumpkin and Sweet Potato Doughnuts)
Ring-shaped fried doughnuts made from pumpkin and sweet potato dough, drizzled with fig or chancaca syrup, a festive Peruvian street treat.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
7 steps- 1
Dissolve the yeast in warm water and let it sit for 10 minutes until foamy.
- 2
Mix the mashed pumpkin and sweet potato with the flour, sugar, anise seeds, salt, and the yeast mixture to form a soft, sticky dough.
- 3
Cover and let the dough rise in a warm place for about 1 hour until doubled.
- 4
Meanwhile, simmer the chancaca, water, cinnamon stick, cloves, and orange peel until syrupy; strain and set aside.
- 5
Heat oil to 350°F (175°C); wet your hands, stretch a piece of dough into a ring, and carefully drop it into the oil.
- 6
Fry the rings for 2-3 minutes per side until golden and puffed, then drain on paper towels.
- 7
Drizzle the warm picarones generously with the chancaca syrup before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving795
Calories
9 g
Protein
141 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Picarones trace back to colonial-era Lima, evolving from Spanish buñuelos but adapted with native squash and sweet potato to become a distinctly Peruvian street food. Traditionally sold by vendors who fry the rings to order and drench them in chancaca syrup made from unrefined cane sugar, they remain a common sight at fairs and festivals today. The open-ring shape, stretched by hand rather than cut, is part of what separates them from a Western doughnut.
Listahan note
This version proofs the yeasted squash dough properly before frying, and simmers a separate spiced chancaca syrup so the rings get their traditional dark-sugar drizzle rather than plain sugar.
Technique cues
- Letting the dough rise fully until doubled develops the light, slightly chewy interior that distinguishes picarones from a denser cake doughnut.
- Wetting your hands before shaping each ring keeps the sticky dough from sticking to your fingers instead of stretching into the traditional open-center shape.
- Straining the chancaca syrup after simmering removes the spice solids, leaving a clear, pourable syrup that coats the fried rings evenly.
Kitchen flow
- Parallel prep
- Simmer the chancaca syrup while the dough rises in a warm spot.
- Make-ahead
- The syrup can be made several days ahead and reheated gently before serving.
- Leftover move
- Fried picarones lose crispness quickly; reheat in an oven or air fryer rather than a microwave, and warm the syrup separately before drizzling.
- Cleanup rhythm
- Fry in batches over a lined tray, and let the oil cool fully before straining and storing or discarding.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pumpkin and sweet potato puree
dough base
Purpose: these mashed roots give picarones their moist, slightly orange interior and subtle natural sweetness, distinguishing them from a plain yeast doughnut
Handling: make sure the purees are well-drained of excess liquid so the dough isn't too wet
Adaptation: butternut squash puree can replace pumpkin; the sweet potato is harder to substitute without losing the characteristic flavor.
active dry yeast
the lift
Purpose: it leavens the dense vegetable-based dough into a light, airy ring
Handling: proof it in warm water until foamy before mixing in, to confirm it's active
Adaptation: instant yeast can be used, mixed directly into the dry ingredients without the proofing step.
anise seeds
aromatic signature
Purpose: their warm, licorice-like flavor is a traditional and distinctive note in picarones dough
Handling: use whole seeds mixed into the dough rather than ground, for little bursts of flavor
Adaptation: a small amount of fennel seed for a milder, similar aromatic.
chancaca (unrefined cane sugar)
syrup flavor
Purpose: its deep, molasses-like sweetness is what makes the syrup taste distinctly Peruvian rather than like a plain sugar glaze
Handling: simmer with the spices until it dissolves fully into a syrup
Adaptation: dark brown sugar or piloncillo both work as reasonable substitutes.
cinnamon stick, cloves, and orange peel
syrup spices
Purpose: they infuse the chancaca syrup with warm, citrusy notes while it simmers
Handling: add whole and strain them out before serving
Adaptation: a pinch of ground cinnamon and clove can work in a pinch, though the syrup won't be as clear.
Technique notes
- Test the oil temperature with a small piece of dough first; it should sizzle and float within a few seconds without immediately browning.
- Don't overcrowd the fryer; crowding drops the oil temperature and results in greasy, unevenly cooked rings.
- Serve picarones warm with the syrup drizzled just before eating, not soaked in advance, so they keep some textural contrast.
Ingredient swaps
- Vegan direction
- This dough is already vegan as written since it uses no eggs or dairy; just double-check the yeast and any garnish.
- Gluten-free direction
- Substitute a 1:1 gluten-free flour blend, though the dough may need slightly less liquid and the texture will be denser.
- Nut-free direction
- Naturally nut-free as written, safe to serve without modification for nut allergies.
Serve alongside
- fresh fruit salad
- a scoop of dulce de leche ice cream
- hot chocolate
- coffee
- a warm spiced chicha morada
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten the day they're fried.
- Store leftover picarones and syrup separately in the fridge up to 2 days.
- Reheat rings in a 375F oven for a few minutes to recrisp before drizzling with warmed syrup.
Equipment
- deep pot or Dutch oven for frying
- thermometer for oil temperature
- small saucepan for syrup
- fine-mesh strainer
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