Smoky Picarones with Briny Grapes
A twist on traditional Peruvian doughnuts, these smoky picarones are served with a sweet and tangy briny grape topping.
Ingredients
- ●2 cups all-purpose flour
- ●1 cup grape juice
- ●1/2 cup granulated sugar
- ●1 teaspoon active dry yeast
- ●1 large egg
- ●1/4 cup vegetable oil
- ●1 teaspoon smoky paprika
- ●1/4 teaspoon salt
- ●1/4 cup briny vinegar
- ●1 cup grapes
Instructions
- 1
Combine flour, grape juice, sugar, yeast, and egg in a large mixing bowl. Mix until a dough forms.
- 2
Knead the dough for 10 minutes until it becomes smooth and elastic.
- 3
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour.
- 4
Preheat the oil in a deep frying pan to 375°F (190°C).
- 5
Punch down the dough and cut it into 8-10 pieces. Fry the picarones for 2-3 minutes on each side, or until they are golden brown.
- 6
Drain the picarones on paper towels and let them cool for a few minutes.
- 7
Combine briny vinegar, sugar, and smoky paprika in a small bowl. Pour the mixture over the picarones and top with grapes.
- 8
Serve the smoky picarones warm, topped with the briny grape mixture.
- 9
Enjoy as a sweet and tangy snack.