PICARONES (PERUVIAN BUNS) it is a traditional dessert of Peru Ingredients: FOR THE PICARONES 3 water cups 1 branch of cinnamon 4 nails

of smell 1 major anise 1 1/2 cups of bare yam and in buckets 1 1/2 cups of zapallo peeled and in buckets 1 spoonful of fresh yeast 1/2 spoonful of Sugar 1 2/3 cups of flour 1/2 egg 1 spoonful of grappa a pinch of salt oils to fry FOR THE HONEY 1 lid of dark brown sugar raw (unripe) ball of sugarwithout refining and with high place contained of molass) 1/2 blond cup and sugar 1/2 water cup 1 branch of cinnamon 5 nails of smell 2 grains of pepper of sheet juice of orange Prepared: To mix in a bowl the water that was reserved by the yeast and the sugar stopping to rest 15 minutes. To place the mash of yam and of zapallo in a big bowl adding the saltthe mixture of yeast and the eggsbeating manually until everything is close wellto add the flour wrapping until there is formed a soft and elastic mass that does not stick to the fingers. To place a humid linen raises and to leave it to rest for 1 hour or until it doubles the volume. To warm abundant oil (not to allow that the oil should smoke) in a big frying pan and to take portions of mass with the hand moistened in water with salt and to stop to fall down The mass in the frying pan forming a hoop with hollow in the centerto hope that they gild and to give them return. Honey: To cut the dark brown sugar in chunks and to add the sugarnailcinnamonjuice of orangepepper and water. That boils until it takes point of syrup about 20 minute. To strain the honey and to serve it on the picarones. (Peruvian Buns ).