Buñuelos Colombianos (Colombian Cheese Doughnuts)
Buñuelos Colombianos are delightful, crispy cheese doughnuts from Colombia that are a beloved treat for many. My husband, hailing from Bogotá, can never resist these golden-brown spheres, and after many tries, I've perfected the recipe to resemble the authentic flavors of home. The key ingredient, Colombian queso fresco, gives these doughnuts their signature taste, so it's worth sourcing it if you can. Making buñuelos is not only practical but also a fun experience, as they roll around merrily in the hot oil while cooking, creating a delightful crust. Serve these warm for breakfast or as a snack, and watch them disappear in no time!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Queso fresco
2 lbs (Crumble thoroughly)
Cornstarch
1 cup (Gradually add to the mixture)
Eggs
2 (Add one at a time and mix well)
Milk
1/2 cup (Add as needed to form a soft dough)
Sugar
1 1/2 teaspoons (Mix into the dough)
Canola oil
for frying (Heat to 325°F)
Instructions
1
Preheat your deep fryer to 325°F (163°C).
2
In a large bowl, crumble the queso fresco thoroughly until it resembles fine crumbs. This step ensures a smooth dough.
3
Add the eggs, one at a time, mixing well after each addition to completely integrate them into the cheese.
4
Stir in the sugar until well combined.
5
Gradually incorporate the cornstarch, mixing thoroughly until the dough starts to form.
6
Slowly add just enough milk to create a soft, pliable dough that holds together without being too sticky.
7
Using your hands, gently shape the dough into balls slightly smaller than a baseball, ensuring not to compact the dough too much.
8
Carefully place the formed buñuelos in the hot oil, making sure not to overcrowd the fryer, as they need room to roll and cook evenly.
9
Fry the buñuelos until they are a dark golden brown, gently nudging them in the oil to encourage rolling if needed. They will puff up and may develop little appendages, which is perfectly normal.
10
Once cooked, remove them from the oil and allow them to drain on paper towels before serving warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Colombian Buñuelos?
Buñuelos Colombianos are delightful, crispy cheese doughnuts that are a beloved traditional snack in Colombia.
What is the main cheese used in this recipe?
The key ingredient is Colombian queso fresco, which gives the doughnuts their signature authentic flavor.
What temperature should the oil be for frying?
The deep fryer or oil should be preheated to 325°F (163°C) for the best results.
How should the queso fresco be prepared?
The cheese must be crumbled thoroughly until it resembles fine crumbs to ensure a smooth dough.
How many eggs are required for this recipe?
This recipe requires 2 eggs, added one at a time and mixed well.
What is the purpose of cornstarch in buñuelos?
Cornstarch is the primary starch used to build the dough structure and provide the characteristic texture.
How much sugar is added to the dough?
The recipe calls for 1 1/2 teaspoons of sugar mixed into the dough.
How do I know how much milk to add?
Slowly add milk (up to 1/2 cup) until you create a soft, pliable dough that holds together without being too sticky.
What size should the buñuelo balls be?
Using your hands, shape the dough into balls slightly smaller than a baseball.
Is it okay to compact the dough when shaping?
No, you should ensure not to compact the dough too much while shaping the balls.
Why shouldn't I overcrowd the fryer?
The buñuelos need plenty of room to roll around and cook evenly in the hot oil.
How long should I fry the buñuelos?
Fry them until they reach a dark golden brown color.
Why do buñuelos roll in the oil?
Rolling is a natural part of their cooking process; you can gently nudge them to encourage this movement.
What if my buñuelos develop little appendages?
Developing small appendages or puffing up is perfectly normal during the frying process.
How should I drain the buñuelos after frying?
Remove them from the oil and allow them to drain on paper towels before serving.
When is the best time to serve buñuelos?
They are best served warm, making them perfect for breakfast or as a snack.
What kind of oil is recommended for frying?
Canola oil is recommended for deep frying this recipe.
How much queso fresco do I need?
This recipe uses 2 lbs of queso fresco.
How much cornstarch is included in the ingredients?
The recipe calls for 1 cup of cornstarch.
Are these doughnuts sweet or savory?
They are a savory cheese doughnut with a hint of sweetness from a small amount of sugar.
What is the texture of a Colombian buñuelo?
They feature a delightful crispy outer crust with a soft, cheesy interior.
Is this recipe considered comfort food?
Yes, buñuelos are categorized as comfort food and traditional Colombian snacks.
Can I serve these at a happy hour?
Yes, they make excellent happy hour snacks.
What region of Colombia inspired this specific recipe?
The recipe was perfected to match the flavors of Bogotá, Colombia.
How many ingredients are in this recipe?
There are 6 total ingredients: queso fresco, cornstarch, eggs, milk, sugar, and canola oil.
What should I do if the dough is too dry?
Add the milk gradually until the dough becomes soft and pliable.
Can I use a different cheese if I can't find Colombian queso fresco?
While Colombian queso fresco is best for authenticity, you would need a similar fresh, crumbly cheese.
How do I ensure the dough is smooth?
Thoroughly crumbling the cheese before adding other ingredients is the key to a smooth dough.
Are buñuelos fried or baked?
These are traditional fried treats.
Do buñuelos puff up during cooking?
Yes, they will puff up and expand slightly as they fry in the oil.