Buñuelos Colombianos

(Colombian Buñuelos)
Filed Under: All-Time Favorites, Appetizers and
Snacks, Breads and Cakes, Christmas and New
Year Tagged With: My favorites, Navidad,
Panaderia, Traditional Colombian

Buñuelos are a traditional Colombian

Christmas treat, but they are also popular year
round for breakfast with hot chocolate or
coffee.

On December 7th in Colombia, friends get

together to celebrate “el dia e 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 :).

Now let’s talk about this Buñuelos recipe.

Traditionally they are made with Costeño
cheese (Queso Costeño) which is a Colombian
white cheese that is a little saltier and harder
that 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. I
have to tell you, this recipe gave me a lot of
trouble. Now that I’ve made this Buñuelos, I
have a lot of respect for buñuelo makers in
Colombia :). I know the Buñuelos 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.
Feliz dia de las velitas and enjoy!

Ingredients:

Vegetable oil for frying

3/4 cup cornstarch
1/4 cup yucca flour or tapioca starch
1 cup finely grated feta cheese
1/2 cup finely grated Queso fresco or fresh
farmer cheese
2 eggs
1/4 teaspoon baking powder
2 tablespoons sugar
Pinch salt
1 tablespoon milk

Directions

1. Place all the ingredients, except the oil in

a medium bowl and mix well using your
hands until soft dough is obtained.
2. Form small balls using your hands.

3. In a deep pot, heat the vegetable oil to

300°F (Warm, not very hot). Carefully
drop the balls in the warm oil. Cover the
pot and after about 3 to 4 minutes, turn
the heat up and fry until golden brown.

4. Remove from the oil and drain on a plate

lined with paper towels. Serve.