Picarones with Chancaca

Cook the pumpkin in 1/2 liter of water with the sugar. with it make a puree. In a large bowl, sift the flour, add the yeast and little by little the ground squash, mix by hand until everything is incorporated (it is sticky). Cover with a cloth and leave to rest for about 2 hours in a warm place. the dough will start to rise so it is important that the bowl is large. To make the picarones, heat the oil, place the dough near the fryer and also place a source of water to wet your hands, take a little dough, make a hole in the center and place it in the hot oil, at the It is difficult to begin with, but getting your hands wet makes it easier.
In another pot the chancaca, honey and orange peels are heated, when it begins to boil add the two tablespoons of cornstarch dissolved in a little water and in two more minutes the sauce is ready. The picarones are soaked in this hot sauce for a few minutes and are ready to serve. do not boil the picarones in the sauce because they get tough.