Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee.
What are Colombian Buñuelos?
They are fritters made with a mix of cheese, corn starch and yuca flour. They are crispy on the outside, soft and cheesy inside. They are a staple in Colombian during Christmas season.
What do you Need to Make this Recipe
Now let’s talk about my Colombian Buñuelos recipe and ingredients. Traditionally they are made with (Queso Costeño) which is a Colombian white cheese that is a little saltier and harder than Queso Fresco. I used feta cheese for this recipe because to me it’s the most similar cheese to Queso Costeño that I have found here in the United States.
Some Colombian Buñuelos recipes are made just with corn starch, but my grandmother used to add yuca flour to her recipe and it gives the buñuelos a wonderful flavor and texture.
I have to tell you, this recipe gave me a lot of trouble the first time I made it. Now that I’ve made these Buñuelos, I have a lot of respect for buñuelo makers in Colombia :). I know the Buñuelos pictures don’t look very attractive, but they taste wonderful. They are the right consistency inside but it was a bit difficult to get the correct crust consistency because the oil temperature has to be perfect.
In Colombia on December 7th in Colombia, friends get together to celebrate “el dia de las velitas”, a Christmas tradition in honor of the Virgin Mary. They light candles in front of their houses or on their balconies, cook traditional Christmas treats, like Natilla, Buñuelos and Hojuelas and of course, they party :).
How to Make Colombian Buñuelos
Pall the ingredients, except the oil in a medium bowl and mix well using your hands until soft and smooth dough is obtained.
The dough should be very smooth and not very wet or dry. Mix well and add more milk if necessary.
Form small balls using your hands. Be sure the balls are the same size. You can make small or big buñuelos.
In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil and fry for about 3 minutes or until golden brown.
Remove from the oil and drain on a plate lined with paper towels
Tips to Make Buñuelos
When frying Colombian Buñuelos, they become very greasy if the oil is not hot enough, and the exterior will burn before the interior cooks if the oil is too hot.
Avoid adding too many buñuelos at once into the oil as the increase in them will lower the oil’s temperature. Also it’s easier to flip them when there’s enough space. Make sure to add enough oil to your pot to cover the Buñuelos.
You can make the dough for these buñuelos a day ahead of time if you want and leave it wrapped in the fridge.
Use a thermometer for frying. It’s really important to make your oil is at the right temperature
Watch the buñuelos closely as they are frying, they don’t take long and can overcook.
How do I store Leftovers?
Enjoy them while still warm, because that’s when they’re delicious. However, if you have leftovers, store them in an airtight container in the refrigerator for a couple days. When ready to eat, just warm them in the microwave or the oven.
More Colombian Christmas Dishes:
Colombian Buñuelos Recipe
Ingredients
- Canola or Vegetable oil for frying
- 1 + ¾ cup 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 salt
- 5 tablespoons milk or more if necessary
Instructions
- Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft and smooth dough is obtained.
- Form small balls using your hands.
- In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil and fry for about 3 to 4 minutes or until gilden brown.
- Remove from the oil and drain on a plate lined with paper towels. Serve.
Anonymous
Se parecen a las "almojabanas" que hacemos en Puerto Rico! yummy!
Bomvero
Hola Erica, una amiga colombiana me dijo que usa un queso llamado "cotija" para hacer sus buñuelos (deliciosos de hecho) Lo conoces, lo recomiendas? mi hija me tiene loca pidiendome que le haga "bolitas" desde que fuimos a visitarla, pero no me he arriesgado todavia.
Como mides la temperatura del aceite? un termometro de carnes funcionara bien?
Elizabeth
Hola,
Soy colombiana y vivo en California, así que no me es posible conseguir el queso costeño que tradicionalmente se usa en Colombia para hacer los buñuelos. Generalmente cuando hago buñuelos uso una mezcla de queso fresco mexicano y queso cotija (60/40). Me parece que saben ricos y el sabor es parecido a los que hacemos en Colombia.
Antes de fritar los buñuelos mido la temperatura del aceite echando una bolita pequeña de masa al aceite caliente. La idea es que el buñuelo flote en cuanto lo sumerjas en el aceite y que se voltee solo, hasta que esté completamente dorado. Si los buñuelos se rajan mientras los estas fritando es porque el aceite está muy caliente.
A Erica, muchas gracias por compartir tus deliciosas recetas colombianas. Leerlas me hace recordar la sazón de mis abuelas!!
Christina
Erica,
After reading your blog, I just assumed bunuelos were made from scratch. When I got to Colombia, I saw the mix in the supermarkets. When I went to my family's finca, they had bought the mix from the bakery. My husband was so proud that his American wife can make them from scratch. To be honest, I think the ones from scratch tasted way better. 🙂 But I didn't tell my family that. haha
Liz
If you are able to find the Greek cheese called Kaseri, it tastes even closer to queso costeño than feta. It is usually in the specialty cheese case by the deli at Publix.
Thank you for all the wonderful recipes
Liz
ana
Hi! I want to make these for xmas but I need to know how high do you turn up the heat after you cover the pot?
Thanks!
Ana
Laura
Gracias, mujer! My mother is Colombian and I was born and raised in NJ. I lived there all my life but spent endless summers in Colombia as a child and as an adult. Once upon a time, I could go to my neighborhood in Paterson and get a bunuelo whenever I wanted. Now I live in FL, the side of FL that only has one very pathetic Colombian restaurant that doesn't even have this on the menu. It's been almost a year since I've had one. But now with this treasure of recipe I found, I will be able to bring a taste of home to our Christmas this year. Keep it up, chica! This blog rocks!
PS I'm looking for a Mantecada reciepe too. I've yet to taste anything here in the states that comes close to what I tasted back in my 2nd home away from home....Colombia.
Michelle
I learned, when I made your empanadas, that peanut oil is best for this. It heats to a hotter temp and is very clean (and reusable)
VivianV
Erica , a little curious about why there's no egg on your recipe. Is the feta cheese moisture enough to make the dough ?
What about baking power?
I would love to confirm these two ingredients on your recipe before trying.
Thank you
Erica
Hi Vivian- I followed my aunt's recipe and she doesn't add egg to hers.....I changed the queso costeño for feta cheese.
diana
How many does the recipe make roughly? Also thank you for sharing this recipe with us. 🙂
Patricia
Where can I find yuca flour? Love your recipes. Thanks.
Erica
Patricia- I find mine at my local market.
Oceanbeat
As Erica said this are a little tricky to make, I found a recipe that gives the same texture and taste as the ones made in Colombian bakeries...here the recipe.
lossaboresdemicocina.blogspot.com/2010/12/bunuelos-cheese-baignets
Xanta
Thank you!!!
I appreciate you take time to publish our recepies,
specially cause I'm in Ia. and is so difficult find
some Colombian ingredients so your web site help me
soooooo much!!!
Happy holidays,
be bless
🙂
soniA
I made the bunuelos, but it it is a little complicated, but they tasted delicious. I use a store bought box for bunuelos , i live in miami and every supermarket has it. And i use cotija chese, or you can use a hard white cheese. It was hard work but worth it.
Erica
Juan- This is a hard recipe! I made it different times and and it is not an easy recipe to make! The oil has to be at the right temperature.
Juan
Hi Erica, Thanks for the recipe although I've tried it already and for some reason I cannot explain for me it was a disaster, maybe I'm doing something wrong? But I followed every single step of it. Anyways it may for the lack of Colombian ingredients available around my area (Williamsburg VA), nonetheless Thanks.
Eugenio
Yo estoy en NJ y acabo de hacer bunuelos y quedaron perfectos... pense que valdria la pena compartir con Uds una receta que funciona usando ingredientes que se consiguen en un supermercado normal. Segui la receta que esta en Youtubeyoutube.com/watch?v=kCugjQ40fu8.
Hize los cambios que sugiere Erica, el almidon agrio que sale en esa receta lo cambie por Tapioca Flour, el Colmaiz por Corn-Starch, el queso costenio, por mozarella comun y corriente. Y quedaron redondamente deliciosos...