Crisp on the outside, tender and cheesy at the core, Colombian Buñuelos are a true delight for the senses. Perfectly golden and irresistibly savory, they are a staple during festive seasons but equally suited for cozy afternoon snacks. Their addictive balance of textures and flavors makes them a favorite on any table, whether served at a celebration or enjoyed with a simple cup of coffee.
Ingredient Breakdown
Each ingredient in Colombian Buñuelos plays an essential role in building their light, airy texture and deeply satisfying flavor.
Cornstarch and yuca flour form the starchy backbone of the dough. Cornstarch ensures a tender, melt-in-the-mouth quality, while yuca flour or tapioca starch contributes elasticity and a slightly chewy bite, preventing the buñuelos from becoming dry or brittle.
Feta cheese and queso fresco bring a savory, creamy richness. Feta offers a sharp, salty edge that balances the mild, buttery notes of queso fresco. Together, they create that signature molten center that defines the perfect buñuelo.
The egg, sugar, and baking powder work together to build structure and lift. The egg binds the dough, sugar offers just a whisper of sweetness to balance the saltiness of the cheese, and baking powder gives a slight, essential puff during frying.
Milk softens the dough, making it pliable and easy to shape without becoming sticky. It ensures the dough remains moist and tender, adjusting the texture as needed during mixing.
Finally, canola or vegetable oil provides the ideal frying medium, chosen for its neutral flavor and high smoke point, helping the buñuelos achieve a golden crust without overpowering the delicate cheese flavor.
For variations, queso blanco or ricotta salata can replace queso fresco, and a blend of cheddar and mozzarella can be used for a sharper, gooier center. If yuca flour isn’t available, increase the cornstarch slightly, although this may alter the chewiness subtly.
Step-by-Step Preparation Guide
Begin by gathering all ingredients in a large bowl—cornstarch, yuca flour, both cheeses, baking powder, sugar, salt, egg, and milk. Mix thoroughly with your hands, working the dough until it is smooth, soft, and pliable. If the mixture feels too dry, add milk a tablespoon at a time until the right consistency is achieved; the dough should be moist but not sticky.
Once the dough is ready, pinch off small portions and roll them between your palms to form smooth, uniform balls about the size of a walnut. Consistent sizing ensures even cooking and an attractive presentation.
Pour oil into a deep, heavy-bottomed pot, filling it deep enough to allow the buñuelos to float without touching the bottom. Heat the oil slowly, monitoring with a thermometer until it reaches 300°F (150°C). Proper temperature is key—the oil must be warm enough to puff the buñuelos but not so hot that they brown before cooking through.
Gently lower the dough balls into the oil in small batches. Fry for 3 to 4 minutes, turning occasionally to promote even coloring. The buñuelos will puff slightly and take on a rich, golden hue.
Once fried, remove the buñuelos with a slotted spoon and drain them on a plate lined with paper towels. This step ensures they remain crisp and not greasy.
Serve immediately while warm, showcasing the best of their crispy exterior and melty, cheesy interior.
Recipe Tips
How to maintain the ideal oil temperature for even frying:
Use a candy or deep-fry thermometer to keep the oil steady between 300°F and 320°F, adjusting the heat as needed during frying.
Tricks for achieving uniformly round, puffed buñuelos:
Roll the dough firmly between your palms without cracks; air pockets can cause uneven puffing.
Adjusting milk quantity for a perfect dough texture:
If the dough feels dry or crumbly, add milk sparingly—a little goes a long way.
Best techniques for testing oil readiness without a thermometer:
Drop a small piece of dough into the oil; it should sink slightly before rising and bubbling gently.
Keeping buñuelos crispy for longer after frying:
Drain thoroughly and keep warm in a low oven (about 200°F) if not serving immediately.
What to Serve With This Recipe
For a traditional pairing, serve buñuelos with a steaming cup of Colombian hot chocolate, rich coffee, or a chilled glass of fresh juice like guava or mango.
If you prefer a sweet-salty contrast, try serving them with a side of fruit preserves or a drizzle of honey. For a savory angle, sour cream or a tangy yogurt-based dip provides a refreshing counterpoint.
Consider assembling a buñuelo platter for brunch or parties, mixing traditional buñuelos with mini versions filled with surprise centers for added fun.
Creative Variations
For a hint of aromatic warmth, add a pinch of ground anise or cinnamon to the dough. These spices lend a subtle fragrance without overpowering the cheese.
For a delightful surprise, stuff a tiny cube of guava paste into the center of each dough ball before frying, offering a sweet pop against the salty cheese.
Mini buñuelos make perfect appetizers for festive gatherings—easy to pop in your mouth and enjoy without utensils, they’re an instant crowd-pleaser.
Frequently Asked Questions
Can I make the dough in advance and fry later?
Yes, you can prepare the dough a few hours ahead; keep it tightly wrapped and refrigerated until ready to fry.
What’s the best cheese substitute if queso fresco isn’t available?
Ricotta salata or queso blanco are good alternatives. In a pinch, a blend of mozzarella and feta can mimic the texture and flavor.
How do I prevent the buñuelos from cracking while frying?
Ensure the dough is smooth and free of cracks before frying. Rolling firmly helps create a unified surface.
Can buñuelos be baked instead of fried?
Traditional buñuelos rely on frying for their signature texture. Baking will alter the crust, but you can bake them at 375°F until golden for a lighter alternative, though they won’t be as crisp.
Crispy, golden, and filled with warm, melty cheese, Colombian Buñuelos are a celebration of simple ingredients transformed into something extraordinary. Whether served at a festive gathering or savored with a cup of hot chocolate, these little bites bring a touch of tradition and comfort to any occasion.
Ingredients
Canola or vegetable oil, for frying
1¾ cups cornstarch
¼ cup yuca flour or tapioca starch
1 cup finely grated feta cheese
1 cup finely grated queso fresco or fresh farmer cheese
1 egg
½ teaspoon baking powder
2 tablespoons sugar
Pinch of salt
5 tablespoons milk, plus more if needed
Instructions
In a medium mixing bowl, combine the cornstarch, yuca flour, finely grated feta, queso fresco, baking powder, sugar, salt, egg, and milk. Mix thoroughly with your hands, kneading until a soft and smooth dough forms. If the dough feels too dry, add a touch more milk, a tablespoon at a time, to reach the right consistency.
Once the dough is ready, pinch off small portions and roll them between your palms to form uniform balls about the size of a walnut.
Pour canola or vegetable oil into a deep, heavy-bottomed pot, filling it to a safe level for deep-frying. Heat the oil slowly until it reaches 300°F (150°C); the oil should be warm but not overly hot to ensure even cooking.
Carefully drop the dough balls into the oil in small batches. Fry for 3 to 4 minutes, gently turning them to ensure they cook evenly on all sides, until the buñuelos are golden brown and puffed.
Using a slotted spoon, remove the buñuelos from the oil and drain them on a plate lined with paper towels to absorb excess oil.
Serve the buñuelos warm, fresh from the fryer, for the best texture—crispy on the outside with a tender, cheesy center.
Colombian Buñuelos Recipe
Ingredients
- Canola or vegetable oil for frying
- 1¾ cups cornstarch
- ¼ cup yuca flour or tapioca starch
- 1 cup finely grated feta cheese
- 1 cup finely grated queso fresco or fresh farmer cheese
- 1 egg
- ½ teaspoon baking powder
- 2 tablespoons sugar
- Pinch of salt
- 5 tablespoons milk plus more if needed
Instructions
- In a medium mixing bowl, combine the cornstarch, yuca flour, finely grated feta, queso fresco, baking powder, sugar, salt, egg, and milk. Mix thoroughly with your hands, kneading until a soft and smooth dough forms. If the dough feels too dry, add a touch more milk, a tablespoon at a time, to reach the right consistency.
- Once the dough is ready, pinch off small portions and roll them between your palms to form uniform balls about the size of a walnut.
- Pour canola or vegetable oil into a deep, heavy-bottomed pot, filling it to a safe level for deep-frying. Heat the oil slowly until it reaches 300°F (150°C); the oil should be warm but not overly hot to ensure even cooking.
- Carefully drop the dough balls into the oil in small batches. Fry for 3 to 4 minutes, gently turning them to ensure they cook evenly on all sides, until the buñuelos are golden brown and puffed.
- Using a slotted spoon, remove the buñuelos from the oil and drain them on a plate lined with paper towels to absorb excess oil.
- Serve the buñuelos warm, fresh from the fryer, for the best texture—crispy on the outside with a tender, cheesy center.
