Bunuelo Colombian Donuts
Delight your taste buds with these authentic Buñuelos, the Colombian-style doughnuts that are irresistibly crispy on the outside and wonderfully soft and cheesy on the inside. Made with a unique blend of yuca starch, cornstarch, and queso fresco, these golden-fried treats boast a light, airy texture and a subtle savory-sweet flavor. Perfectly puffed and golden, each bite is a charming fusion of traditional Latin flavors and melt-in-your-mouth goodness. Whether served warm for breakfast, as a festive holiday snack, or alongside a hot cup of Colombian coffee, these exquisite buñuelos are guaranteed to impress. Plus, with straightforward ingredients and an easy-to-follow method, you’ll be savoring this South American classic in no time. Master the art of homemade Colombian buñuelos and bring a taste of the tropics to your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Yuca starch (also known as tapioca flour)
- 50 grams Cornstarch
- 250 grams Queso fresco (or any white, crumbly cheese like cotija or feta)
- 50 grams Sugar
- 1 teaspoon Baking powder
- 1 large Egg
- 75 milliliters Milk
- 1000 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the yuca starch, cornstarch, and baking powder.
Finely crumble the queso fresco or your chosen cheese and add it to the dry ingredients. Mix thoroughly to evenly distribute the cheese.
Stir in the sugar and mix well.
In a small bowl, beat the egg and mix it with the milk.
Slowly pour the wet mixture into the dry ingredients and mix using your hands or a wooden spoon. Knead the dough gently until it comes together into a smooth, slightly sticky ball. Be careful not to overwork the dough.
Divide the dough into 12 equal portions. Roll each portion into a smooth ball using the palms of your hands.
Heat the vegetable oil in a deep pot or fryer to 325°F (160°C). Use enough oil so the buñuelos can float without touching the bottom of the pot.
Fry the buñuelos in small batches, making sure not to overcrowd the pot. They will sink at first but gradually rise to the surface as they cook.
Constantly move the buñuelos around in the oil using a slotted spoon to ensure they cook evenly. Fry for about 6-7 minutes, or until golden brown and puffed up.
Remove the buñuelos with the slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining dough balls.
Serve warm and enjoy your authentic Colombian buñuelos!
Nutrition Facts
Calories |
10711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1063.3 g | 1363% | |
| Saturated Fat | 181.5 g | 907% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 71.2 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1513 mg | 116% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
