---
title: "Recipe for San Juan Cirigües: The Crispy Pumpkin Treasure of the Biobío Countryside"
description: "Chilean San Juan cirigües are a fried sweet dough, a delightful recipe from the countryside originating in the Bio-Bio region in the south of the country, where the recipe is passed down from generation to generation."
url: https://www.chileanfoodrecipes.com/recipe-for-san-juan-cirigues/
date: 2024-07-05
modified: 2026-06-15
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Recipe-for-Chilean-San-Juan-Cirigues.jpg
categories: ["Desserts"]
tags: ["Desserts"]
type: post
lang: en
---

# Recipe for San Juan Cirigües: The Crispy Pumpkin Treasure of the Biobío Countryside

[Versión en Español](https://comidaschilenas.com/receta-de-cirigues/)

![Recipe for Chilean San Juan Cirigües](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Recipe-for-Chilean-San-Juan-Cirigues.jpg)*Recipe for Chilean San Juan Cirigües*

Chilean cirigues (cirigüés) are crispy fried pumpkin dough pastries from the Bio-Bío countryside — similar to picarones but without chancaca, traditionally prepared for the Feast of San Juan in June. This recipe yields 6 servings and takes about 60 minutes.

## Nutritional facts

Each serving of fried cirigües contains approximately 500 kcal, 70 g of carbohydrates, 20 g of fats, 6 g of proteins, 3 g of fiber, 25 g of sugars, 70 mg of cholesterol, and 250 mg of sodium.

## How to make San Juan Cirigües?

The recipe for cirigües is very similar to picarones, but without chancaca, traditionally consumed during winter and especially during the celebration of San Juan.

**Preparation:** 30 minutes

**Cooking:** 30 minutes

**Servings:** 6 people

### Ingredients

- 1 kg of flour
- 1 kg of yellow pumpkin
- 250 g of sugar
- 2 eggs
- Baking powder
- 1 tablespoon of lard
- ½ tablespoon of baking soda
- Oil or lard for frying

### Preparation

1. In a medium pot, add the pumpkin with the skin, without seeds, and cover with cold water. Bring to a boil over high heat with the pot covered, uncover the pot and continue cooking over medium heat for about 10 minutes or until well cooked. Let it cool, remove the skin, and reserve some of the cooking water.
2. In a medium bowl, add the cooked pumpkin and mash with a fork, sift the flour and incorporate the eggs, room temperature butter, 1 teaspoon baking powder, and baking soda. Mix everything with your hands or a wooden spoon until a smooth dough forms, adjusting the consistency with the pumpkin cooking water if necessary.
3. Roll out the dough on a clean surface until it reaches a thickness of about 1 centimeter, cut into rectangles, and set aside.
4. In a deep fryer or deep skillet, add enough oil or lard and heat over high heat until it reaches about 180°C (356°F). Fry the cirigües without overlapping, on both sides until lightly golden brown. Remove and drain on paper towels.
5. Serve the cirigües immediately, warm, sprinkled with powdered sugar, or cold as a dessert or snack.

## Tips for Perfect Cirigues

### Oil Temperature Is Critical

The oil must reach 180°C (356°F) before adding the cirigues. Too cold and they absorb excess fat; too hot and the outside burns before the center cooks through. Test with a small piece of dough — it should sizzle and float up immediately.

### Rest on Paper Towels

After frying, drain cirigues on paper towels for 2–3 minutes before adding powdered sugar. This removes surface fat and prevents the sugar from melting into a wet glaze on the hot pastry.

### Serve Immediately

Like all fried dough, cirigues soften quickly as they cool. If frying in batches, keep finished pieces in a warm oven at 90°C (195°F) while you fry the rest.

### Cirigues – Serving and Pairing Guide

| Occasion | Topping | Traditional Drink |
| --- | --- | --- |
| San Juan feast (traditional) | Powdered sugar | Gloriao (aguardiente + hot water + sugar) |
| Everyday snack | Powdered sugar | Mate, tea, or coffee |
| Dessert (modern) | Manjar (dulce de leche) | Coffee or hot chocolate |
| Savory variation | Pebre sauce | Chicha or beer |

## Frequently Asked Questions (FAQs)

### 1. How do cirigües differ from picarones and sopaipillas?

Although they use the same basic ingredients (pumpkin and flour), sopaipillas are rolled flat, cut into rounds, and pricked with a fork. Picarones are elastic, ring-shaped leavened batters drenched in hot chancaca syrup. Cirigües are thicker, rustic rectangles served dry and dusted with sugar.

### 2. Can I use butter instead of lard?

Yes, you can substitute the tablespoon of lard in the dough with room-temperature butter. However, using traditional pork lard (manteca de cerdo) is what yields that specific, rustic country flavor and unbeatable crispy exterior.

### 3. What does the baking soda do in this recipe?

Baking soda acts in tandem with the baking powder to give the heavy pumpkin dough an extra pocket of immediate aeration the second it hits the hot oil, ensuring the center stays tender and fluffy.

### 4. How do I stop the powdered sugar from melting?

Let the fried cirigües rest on paper towels for 2 to 3 minutes before dusting them. If you coat them immediately out of the oil, the intense residual heat and surface steam will dissolve the powdered sugar into a wet, sticky glaze.

### 5. Can they be eaten cold?

While they are unmatched when freshly fried and warm, they make an excellent cold snack or merienda the following day, especially when paired with a bitter cup of hot mate.

## Did you know?

Traditionally, cirigües served for San Juan were accompanied by gloriao, although nowadays they are commonly enjoyed with coffee, tea, or mate, without aguardiente.

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