Buñelos Recipe

Natillas and buñuelos are iconic treats during Colombian Christmas celebrations, especially during the Novenas de Aguinaldos—a cherished tradition leading up to Christmas.

Novenas de Aguinaldos:

The Novenas are nine nights of prayer and celebration from December 16th to 24th, honoring the journey of Mary and Joseph before Jesus’ birth. Families and friends gather each evening to pray, sing traditional Christmas carols (villancicos), and share delicious food.

Buñuelos:

Buñuelos, fried cheese dough balls, are the perfect complement to natilla. Crispy on the outside and soft on the inside, they’re made from a mix of cheese (like costeño or queso fresco) and starch. Their savory taste balances the sweetness of the natilla. They’re a delight for any festive celebration, try them out for yourself with the recipe below!

Together, natilla and buñuelos create a delightful combination that represents the flavors of Colombian Christmas. They are served alongside other treats like hojuelas, manjar blanco, or custard, making the Novenas not just spiritual but also deeply social and culinary events.

Buñuelos

Buñuelos, fried cheese dough balls, are the perfect complement to natilla. Crispy on the outside and soft on the inside, they’re made from a mix of cheese (like costeño or queso fresco) and starch. Their savory taste balances the sweetness of the natilla.

Servings 8 servings

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Equipment

• Large Bowl, Grater, Measuring Cups and Spoons, Deep Pot, Wooden Spoon, Paper Towels

Ingredients

• 500 Grams Costeño Cheese or Salty Fresh Cheese, Grated
• 250 Grams Cassava Starch Tapioca Starch
• 1/2 Cup Cornstarch
• 2 Eggs
• 2 Tablespoons Sugar
• 1/2 Teaspoon Baking Powder
• 2 Tablespoons Melted Butter
• 1/4 Cup Milk Adjust as Needed for Consistency
• Oil for Frying

Instructions

• In a large bowl, combine the cassava starch, cornstarch, baking powder, and sugar.
• Add the grated cheese, eggs, and melted butter. Mix well to form a dough.
• Gradually add the milk until the dough is soft and malleable, but not sticky.
• Take small portions of the dough (about the size of a walnut) and roll them into uniform balls with your hands.
• Heat enough oil in a deep pot to medium temperature (170-180°C / 340-355°F). Fry the buñuelos in small batches, ensuring they have room to float and expand.
• The buñuelos should turn on their own as they fry. Once they are evenly golden brown, remove them and place them on paper towels to drain excess oil.

Notes

Make sure the oil isn’t too hot, so the buñuelos cook evenly and don’t brown too quickly on the outside while staying raw inside.