Colombian Buñuelos

Recipe Instructions

• Cut the cheese into small pieces and grind it in the blender. You may also use a grater.
• Grind or grate the cheese until it is as small as possible, so it blends well with the flour.
• Heat up the cup of milk in the microwave for about 30–40 seconds (should be lukewarm).
• Place the cheese in the mixing bowl. Use a spoon or spatula to transfer all the cheese into the mixing bowl.
• If there are any big pieces of cheese, break them with your fingers.
• Once all the cheese is in the bowl and there are no big crumbs, add the buñuelina flour into the bowl. Add two eggs and 1 tsp of sugar.
• Add milk slowly and thread with your hands. Mix all the ingredients well and make sure there is no cheese left on the bowl sides or bottom.
• The dough is ready when it is mealable but does not stick to your fingers.
• Add oil into the frying pot and heat on the stove to medium, medium-high temperature (300^oF on a fryer).
• While the oil heats up, prepare the buñuelos.
• Take a little bit of dough in your hand and make a round ball. The size of the ball depends on your preference. You should have about 22-28 buñuelos.
• Don’t press the dough too tight.
• Make a couple of very small balls to test the oil temperature.
• If the oil is at the right temperature, the small dough ball will float within a few seconds.
• Once the oil is hot, add the buñuelo balls. If any of them stick sot the bottom of the pan, use a fork to remove them.
• Don’t add too many at a time so they don’t stick to each other. It’s best to fry no more than 8 to 10 at a time.
• Make sure the oil is not too hot, and adjust as necessary. If the oil is too hot, the buñuelo will be crispy on the outside but raw on the inside.
• The buñuelos will move in circles while frying.
• They are ready when the color turns dark golden (about 5 minutes).
• Once ready, use the strainer to move the buñuelos into the aluminum tray (lined with paper towels to absorb the extra oil).