I’m sharing my Colombian Bunuelos Recipe and a small family trick that explains why these have been on our holiday table for generations.

Jump to Recipe

I didn’t expect to fall for Bunuelos Colombianos the way I did, but there it is: crunchy puff outside, almost chewy inside, the kind of bite that makes you pause. I like how almidón de yuca gives it that slightly elastic chew and how salty queso costeño pokes through in little savory pockets, like a surprise.

As a food writer I chase authentic stamps but this Colombian Bunuelos Recipe has a personality all its own, messy and honest and not trying too hard. If you like bold textures and a snack that keeps you guessing you’ll get it.

Ingredients

Print Recipe (No Advertisments)

Almidón de yuca: Pure starch mostly carbs, gives chew and crispness, gluten free.
Queso costeño or queso fresco: Fresh salty cheese, good protein, adds tang and richness, can be kinda moist.
Eggs: Bind and leaven a bit, adds protein and moistness, not sweet.
Sugar: Adds mild sweetness, helps browning and flavor balance, used sparingly.
Butter or shortening: Fat for richness and crisp crust, adds calories but great flavor.
Whole milk: Gives moisture, tiny fat and calcium, helps dough come together.
Baking powder: Tiny lift and softness, no nutrition, just chemistry to puff.
Salt: Enhances flavor, controls yeast in some breads, contributes sodium, use modestly.
Vegetable oil: Provides high heat cooking, adds fat and calories, gives golden crust.

Ingredient Quantities

2 cups almidón de yuca (yuca or cassava starch)

1 1/2 cups queso costeño or queso fresco, finely grated (press out excess moisture)

2 large eggs, room temperature

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt, or less if your cheese is very salty

2 tablespoons unsalted butter, melted (or vegetable shortening)

1/3 cup whole milk, plus a little more if needed to bring dough together

Vegetable oil for frying, about 3 to 4 cups (enough for deep frying)

How to Make this

Print Recipe (No Advertisments)

1. Press excess moisture from 1 1/2 cups finely grated queso costeño or queso fresco using paper towels or a cheesecloth, then set aside; you want it dry so the dough isn’t soggy.

2. In a large bowl mix 2 cups almidón de yuca with 2 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon salt; taste your cheese first and use less salt if it’s already salty.

3. Add the grated cheese to the dry mix and break it up with a fork so it distributes evenly.

4. In a smaller bowl whisk together 2 large eggs, 2 tablespoons melted unsalted butter and 1/3 cup whole milk until combined.

5. Pour the wet mix into the dry ingredients and stir with a spoon until a shaggy dough forms; then knead gently in the bowl or on a clean surface until smooth and cohesive, adding a little more milk, 1 teaspoon at a time, only if it’s too dry. If the dough is sticky add a little more almidón de yuca. Don’t overwork it.

6. Let the dough rest 5 to 10 minutes so the starch hydrates; it should be soft and pliable, not crumbly.

7. Meanwhile heat about 3 to 4 cups vegetable oil in a deep pot to roughly 350°F 175°C, or test by dropping a small piece of dough in so it browns and floats slowly without burning.

8. With oiled hands roll the dough into golf ball size balls, about 1 1/2 inches across; use oil on your palms to keep them smooth and to prevent sticking.

9. Fry a few buñuelos at a time without crowding, turning gently so they brown evenly, about 3 to 5 minutes until puffed and golden. Keep the oil temperature steady, lower the heat if they brown too fast.

10. Drain on paper towels, serve warm. They’re best fresh, but you can keep finished buñuelos in a warm oven while you finish frying the rest.

Equipment Needed

1. Large mixing bowl for the dry mix and kneading
2. Small bowl for the wet mix and whisking the eggs
3. Measuring cups and measuring spoons (for starch sugar milk etc)
4. Box grater for the queso
5. Paper towels or a cheesecloth to press out the moisture
6. Whisk and fork to combine and to break up the cheese
7. Wooden spoon or silicone spatula to bring the dough together
8. Heavy bottom pot for frying and a thermometer to check the oil temp (about 350 F 175 C)
9. Slotted spoon or spider skimmer plus a baking sheet lined with paper towels or a wire rack to drain and keep warm

FAQ

Q: What cheese should I use for authentic buñuelos? A: Use queso costeño or queso fresco, finely grated and well pressed to remove extra moisture. If you can't find those, farmer's cheese or a mild, crumbly queso blanco works. If the substitute is low salt, add a pinch so the balls taste right.

Q: My dough is crumbly, how do I fix it? A: Add milk a teaspoon at a time and knead until the dough holds together but is still slightly tacky. If it's too sticky, sprinkle a little more almidón de yuca and knead. Don't overwork it, you'll lose the light, airy texture.

Q: What oil temperature and frying technique should I use? A: Heat oil to about 350 to 365°F (175 to 185°C). Fry in batches so the temp doesn't drop, turning occasionally until evenly golden, about 3 to 4 minutes. Use a deep pot with 3 to 4 inches of oil and test one small ball first.

Q: Can I bake them instead of frying? A: You can, but they won't puff or crisp the same. Bake at 400°F (200°C) on a greased sheet, brush with oil, until golden, about 12 to 18 minutes. It's a less authentic, lower-fat option, but fine in a pinch.

Q: Can I make these ahead or freeze them? A: Yes. Shape balls, freeze on a tray until firm, then bag. Fry from frozen, adding a minute or two to cook through. Cooked buñuelos keep at room temp a day, in the fridge 3 days. Reheat in a hot oven to restore crispness.

Q: Any quick tips to get perfect buñuelos every time? A: Grate cheese finely and press out syrupy moisture, use room temp eggs, test oil temp with a small ball, fry in small batches, and don't overmix the dough. If your cheese is very salty, cut back on the added salt. Trust your hands more than a timer.

Colombian Buñuelos Recipe Substitutions and Variations

Almidón de yuca (yuca/cassava starch): use tapioca starch 1:1, or arrowroot powder 1:1 if you cant get yuca. Arrowroot gives a slightly less chewy, more tender bite so they wont be exactly the same.
Queso costeño / queso fresco: swap for farmer’s cheese, queso blanco, or a mild drained feta (use same weight). Press out moisture and taste first, you may need to cut the added salt.
Unsalted butter (or shortening): use vegetable shortening 1:1 for a puffier, crisper crust, or neutral oil like canola 1:1 for a simpler option, oil makes them a touch denser.
Whole milk: replace with evaporated milk diluted half water half evaporated (1:1), or use unsweetened soy or almond milk 1:1. Add a tablespoon more if the dough feels too dry.

Pro Tips

1) Press the cheese like you mean it. Wrap the grated queso in cheesecloth or paper towels and put a heavy plate on top for 10 to 20 minutes, squeeze out as much moisture as you can. If the cheese still seems wet your dough will be gummy and the buñuelos wont puff right. Taste the cheese first and cut back on added salt if it already tastes salty.

2) Feel the dough more than you watch it. You want something soft and slightly tacky not sticky and not dry and crumbly. Add milk a teaspoon at a time if it falls apart, or dust with a little yuca starch if it clings to your hands. Dont overwork it, a few kneads is enough.

3) Keep the oil steady and fry small batches. Aim for around 350°F 175°C and test with a tiny scrap first, if it browns instantly lower the heat, if it sinks and takes forever raise it. Fry only a few at once so the oil temp doesnt plunge, turn them gently so they brown evenly and cook through.

4) Hold and reheat smart. Drain on a cooling rack set over a sheet pan so they stay crisp instead of getting soggy on paper towels. If you need to save time you can freeze shaped balls on a tray then fry from frozen, just add a minute or two to the cook time. To reheat use a hot oven or air fryer, not the microwave, to keep the exterior crisp.

Colombian Buñuelos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Colombian Bunuelos Recipe and a small family trick that explains why these have been on our holiday table for generations.

Servings

servings

Calories

204

kcal

Equipment: 1. Large mixing bowl for the dry mix and kneading
2. Small bowl for the wet mix and whisking the eggs
3. Measuring cups and measuring spoons (for starch sugar milk etc)
4. Box grater for the queso
5. Paper towels or a cheesecloth to press out the moisture
6. Whisk and fork to combine and to break up the cheese
7. Wooden spoon or silicone spatula to bring the dough together
8. Heavy bottom pot for frying and a thermometer to check the oil temp (about 350 F 175 C)
9. Slotted spoon or spider skimmer plus a baking sheet lined with paper towels or a wire rack to drain and keep warm

Ingredients

2 cups almidón de yuca (yuca or cassava starch)
1 1/2 cups queso costeño or queso fresco, finely grated (press out excess moisture)
2 large eggs, room temperature
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt, or less if your cheese is very salty
2 tablespoons unsalted butter, melted (or vegetable shortening)
1/3 cup whole milk, plus a little more if needed to bring dough together
Vegetable oil for frying, about 3 to 4 cups (enough for deep frying)

Directions

Press excess moisture from 1 1/2 cups finely grated queso costeño or queso fresco using paper towels or a cheesecloth, then set aside; you want it dry so the dough isn't soggy.
In a large bowl mix 2 cups almidón de yuca with 2 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon salt; taste your cheese first and use less salt if it's already salty.
Add the grated cheese to the dry mix and break it up with a fork so it distributes evenly.
In a smaller bowl whisk together 2 large eggs, 2 tablespoons melted unsalted butter and 1/3 cup whole milk until combined.
Pour the wet mix into the dry ingredients and stir with a spoon until a shaggy dough forms; then knead gently in the bowl or on a clean surface until smooth and cohesive, adding a little more milk, 1 teaspoon at a time, only if it’s too dry. If the dough is sticky add a little more almidón de yuca. Don’t overwork it.
Let the dough rest 5 to 10 minutes so the starch hydrates; it should be soft and pliable, not crumbly.
Meanwhile heat about 3 to 4 cups vegetable oil in a deep pot to roughly 350°F 175°C, or test by dropping a small piece of dough in so it browns and floats slowly without burning.
With oiled hands roll the dough into golf ball size balls, about 1 1/2 inches across; use oil on your palms to keep them smooth and to prevent sticking.
Fry a few buñuelos at a time without crowding, turning gently so they brown evenly, about 3 to 5 minutes until puffed and golden. Keep the oil temperature steady, lower the heat if they brown too fast.
Drain on paper towels, serve warm. They're best fresh, but you can keep finished buñuelos in a warm oven while you finish frying the rest.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.