Sweet Potatoes (3 cups)
Pumpkins (4 cups)
Aniseeds (1/2 Tbsp)
Cinnamon Sticks (2)
Whole Cloves (1 tsp)
into the big pot, and cover with water. Cook over medium high heat until soft. Drain and reserve the cooking water. Take out the cinnamon stick and cloves from the pumpkin. Let it cool down.
Once the water cools down to lukewarm, take 1 cup of the water, and add
Granulated Sugar (1 Tbsp)
Active Dry Yeast (1 Tbsp)
. Stirring until dissolved, let it set at room temperature for about 10 minutes.
Mash pumpkin and sweet potatoes in a large mixing bowl. Add the yeast liquid, and mix to well combined. Add 1 cup of
All-Purpose Flour (3 cups)
at one time. Mix with your hand and keep adding cooking water as needed to make sure the dough is soft, silky, and no longer sticky. Cover with plastic wrap and let it rest in a warm place for about 30 minutes.
Knock the dough down, and mix a little bit more. Cover it again, and let it rest for at least 30 minutes more, or until it doubles in volume.
While the dough is resting, add
Cane Sugar (2 1/4 cups)
Whole Cloves (8)
Cinnamon Sticks (3)
Star Anise (2)
Water (2 cups)
into a saucepan. Bring to a boil over high heat, and reduce to medium heat. Let it simmer and reduce to a syrup consistency. Drain and keep aside.
When the dough is ready, heat a good amount of
Canola Oil (3 cups)
to 350 degrees F (180 degrees C) in a heavy bottom pot to fry the picarones.
Have a bowl of cold water on the side. Wet your one hand, take a handful of the dough, use your thumb to make it into a ring shape, and quickly toss the dough into the oil. Using a wooden stick or a wooden spoon hand, place it into the hole and swirl around to keep the shape. Fry the picarones until golden brown on both sides. Fry a small batch at one time. Remove from the oil, and place on a kitchen towel-lined tray.
Serve the picarones warm with the chancaca syrup.