Peruvian Picarones | Cruise Scoop

Ingredients

• 3 qt plus 2 C water (3⅓ l)
• 1 stick cinnamon
• 1 Tbsp (6 g) cloves
• 1½ Tbsp (13 g) aniseed
• ½ lb (250 g) pumpkin, peeled and chopped
• 1 lb (500 g) sweet potato, peeled and chopped
• ¼ C (48 g) sugar
• 3 Tbsp (28 g) fresh yeast
• Pinch salt
• 1 lg egg, lightly beaten
• 2 C (250 g) self-rising flour
• Oil for deep frying
• 2 C (237 ml) water
• 2 C (440 g) dark brown sugar
• 2 C (383 g) sugar
• 1 fig leaf
• 2 sticks cinnamon
• Peel from 1 orange, cut into large strips