Picarones

Ingredients

 * 1 cup dark brown sugar
 * 1 cup granulated sugar
 * 2 cinnamon sticks (4")
 * 1 dry red chili pepper (seeded)
 * 4 or up to 6 cloves
 * 1 cup milk
 * 1 tb active dry yeast
 * 2 ts cornstarch
 * 1 cup pureed butternut Squash (or replace with sweet potatoes)
 * 2 cups all-purpose flour
 * 1/8 ts Coarse salt
 * 6 cups Vegetable oil

Directions

 * 1) The syrup:
 * 2) In a small saucepan, combine the dark brown sugar, 1 cup granulated sugar, cinnamon, chili pepper, and cloves with 1 cup water.
 * 3) Simmer over a low flame for 20 to 25 minutes, stirring occasionally, until the mixture thickens into a syrup.
 * 4) Set aside to cool.
 * 5) In a small mixing bowl, combine the milk and yeast with 1 tablespoon of sugar and allow to sit for 5 to 10 minutes, or until creamy.
 * 6) Stir in the cornstarch and allow to sit a few minutes longer.
 * 7) Place the pureed Squash or sweet potatoes in a large bowl.
 * 8) Add the yeast-cornstarch mixture and blend thoroughly.
 * 9) The dough:
 * 10) Stir in the flour and salt and continue to stir vigorously to make a runny, soft, well-blended dough.
 * 11) Place the mixing bowl in a draft-free place, cover with a dampened cloth of plastic wrap, and let rise for about 2 hours, or until doubled in bulk.
 * 12) Deflate the dough with a wooden spoon.
 * 13) The dough should be soft.
 * 14) In a deep fryer or heavy saucepan, heat the oil to 325 degrees.
 * 15) Dip out 1 tbs of the dough and, with another tablespoon, scrape the dough into the hot oil and fry until golden.
 * 16) As soon as they are cooked, remove the picarones from the oil with a slotted spoon and drain on paper towels.
 * 17) To serve, arrange the picarones on a platter and pour the syrup over them.