Picarones with Hazelnut Praline
Traditional Peruvian sweet potato donuts served with a rich hazelnut praline. A delicious dessert perfect for any occasion.
Ingredients
- ●2 large Sweet potatoes
- ●2 cups All-purpose flour
- ●1 tsp Baking powder
- ●1/2 tsp Salt
- ●1 cup Granulated sugar
- ●2 Large eggs
- ●1/2 cup Vegetable oil
- ●1 cup Hazelnuts
- ●1/2 cup Light brown sugar
- ●2 tbsp Unsalted butter
Instructions
- 1
Preheat the oil in a deep frying pan to 375°F (190°C).
- 2
Peel the sweet potatoes and boil them in a large pot of water until they are tender.
- 3
Drain the sweet potatoes and mash them in a bowl.
- 4
Add the flour, baking powder, salt, and granulated sugar to the bowl and mix until a dough forms.
- 5
Knead the dough for 5 minutes until it is smooth.
- 6
Divide the dough into 8-10 equal pieces and shape each piece into a ball.
- 7
Flatten each ball into a disk and fry the donuts in the hot oil for 2-3 minutes on each side.
- 8
Drain the donuts on paper towels and let them cool.
- 9
Melt the hazelnuts in a pan with the unsalted butter and light brown sugar over low heat.
- 10
Add the hazelnut mixture to a bowl and let it cool.
- 11
Dust the cooled donuts with the hazelnut praline.