Peruvian Doughnuts

　　These doughnuts were inspired by the ones at Bolivar, the restaurant in New York City where I got my first professional experience cooking Peruvian food. The picarones at Bolivar were made with sweet potato and served with an anise-scented syrup; at Chifa we use pumpkin purée and serve them with a fragrant infused honey that features star anise as well as bay leaf and cinnamon. Any leftover honey can be used anywhere you would use regular honey; store it in an airtight container at room temperature.

　　

Ingredients

Serves 8

　　

Infused Honey

1 navel orange

　　2 cups acacia honey

　　2 bay leaves (preferably fresh)

　　1 cinnamon stick

　　1 star anise

　　

Picarones

2 (1/4-oz) packets instant yeast

　　1/4 cup warm milk

　　2 Tbsp granulated sugar

　　1 large egg

　　2 cups canned pumpkin purée

　　1 tsp kosher salt

　　3 cups all-purpose flour

　　1 1/2 qts vegetable oil, for frying

　　Confectioners' sugar, for serving (optional)

　　

Step 1

To make the infused honey, use a vegetable peeler to remove the zest (with no pith) from the orange in wide strips; set aside the fruit for another use. Combine the orange zest with the honey, bay leaves, cinnamon stick, and star anise in a small saucepan and bring to a simmer over medium heat. Take the pan off the heat and allow the honey to steep for 1 hour. Strain the honey, cover, and store at room temperature until needed.

　　

Step 2

To make the picarones, combine the yeast with the warm water in a small bowl and leave at room temperature for 10 minutes until foamy. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook. Add the sugar, egg, pumpkin purée, and salt and mix on medium speed until well combined. Slowly add the flour, about one-half cup at a time. Continue to mix at medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a clean, dry work surface, cover it with a clean, dry kitchen towel, and leave it to rise at room temperature until doubled in size, about 1 hour.

　　

Step 3

Heat the oil to 350°F in a stockpot, using a candy or deep-fry thermometer to monitor the temperature. Line a baking sheet with parchment paper.

　　

Step 4

Punch down the dough with your fists, deflating it enough to handle and portion it into 16 equal balls. Roll each ball into a 6-inch rope (3 inches in diameter) and press the ends together to form a ring. Let the rings rest for 10 minutes.

　　

Step 5

Fry the rings in batches, turning once, until crispy and golden brown, about 2 minutes per side. Drain on the baking sheet.

　　

Step 6

Sprinkle the picarones with confectioners' sugar and serve hot, with the infused honey drizzled over the top or in a bowl for dipping.

　　Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press