Picarones con Miel

Ingredients

• 2 cups pumpkin puree canned
• 1  cinnamon sticks 
• 1 large eggs 
• 3 cups flour all-purpose
• 2  bay leaf fresh (preferably )
• 2 Tbsp granulated sugar 
• 2 cups honey 
• 0.5 oz yeast instant
• 1 tsp kosher salt 
• 0.3 cup milk 
• 1  navel oranges 
• 1  star anise 
• 1.5 qts vegetable oil for frying

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• pot
• kitchen thermometer
• stand mixer
• kitchen towels
• peeler

Directions

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.
2. 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.
3. 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.
4. Transfer the mixture to the bowl of a stand mixer fitted with a dough hook.
5. 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.
6. 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.
7. Punch down the dough with your fists, deflating it enough to handle and portion it into 16 equal balls.
8. Roll each ball into a 6-inch rope (3 inches in diameter) and press the ends together to form a ring.
9. Let the rings rest for 10 minutes.
10. Fry the rings in batches, turning once, until crispy and golden brown, about 2 minutes per side.
11. Drain on the baking sheet.
12. Sprinkle the picarones with confectioners' sugar and serve hot, with the infused honey drizzled over the top or in a bowl for dipping.
13. Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press