Picarones con Miel Recipe

Picarones con Miel Recipe

  • 1 navel orange
  • 2 cups acacia honey
  • 2 bay leaves (preferably fresh)
  • 1 cinnamon stick
  • 1 star anise
  • 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)
  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.
  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.
  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.
  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.
  5. Fry the rings in batches, turning once, until crispy and golden brown, about 2 minutes per side. Drain on the baking sheet.
  6. Sprinkle the picarones with confectioners' sugar and serve hot, with the infused honey drizzled over the top or in a bowl for dipping.
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