Bunuelo Colombian Donuts Recipes

BUNUELOS COLOMBIANOS (COLOMBIAN CHEESE FRITTERS) RECIPE

Steps:

• Gather the ingredients.
• Crumble or grate the two cheeses together, making sure that they are grated very finely.
• Mix the cheese, cornstarch, yuca or tapioca starch, brown sugar, baking powder, salt, eggs, and butter in a large bowl until well-blended.
• Knead the dough until it is smooth. It will be soft but should not be sticky and firm enough to shape into balls. Add more cornstarch if the dough seems too wet. If the dough seems too dry or crumbly, add a small amount of milk (1 to 2 teaspoons at a time) until it is smooth.
• Take about 2 tablespoons of dough into the palms of your hands and shape the dough into a very smooth ball.
• Heat several inches of oil in a heavy pot to 325 F.
• Add the bunuelos, a few at a time, and cook. They will sink to the bottom, then rise and expand.
• Cook for 10 to 12 minutes, or longer if needed, turning them occasionally until they are golden brown.
• Drain on a plate lined with paper towels. Dust with powdered sugar, if desired
• Serve warm or at room temperature.

BUNUELOS

Steps:

• In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
• Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
• Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
• Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.

BUNUELO (COLOMBIAN DONUTS)

Steps:

• Heat deep fryer to 325°F.
• Crumble cheese thoroughly, this is a must. Mix in eggs, one at a time, being sure to thoroughly combine. Add sugar and mix. Add in cornstarch, a little at a time, and thoroughly combine. Are you sensing a pattern?.
• Mix in just enough milk to form a soft dough.
• Shape into large balls, smaller than a baseball, but about the size that fits in your palm. Be careful not to compact dough, it takes a light touch.
• Cook in batches in a deep fryer until dark golden brown. The bunuelo will "roll" over as it cooks numerous times, this is important for even cooking so do not overcrowd fryer. Nudge it if it doesn't roll enough. It will puff as it cooks and little appendages could puff out, don't worry, that is okay.
• Drain well and serve.