Buñuelos Colombianos are popular donuts in Colombia that are among the most traditional Christmas delicacies.
- 7 oz queso costeño (Colombian cheese), or feta
- ½ cup cornstarch
- ¼ cup cassava starch
- 3 tablespoons caster sugar
- 2 eggs , beaten
- 1 teaspoon fine salt
- 1 tablespoon melted butter
- 1 tablespoon milk
- 1 teaspoon baking powder
- Vegetable oil , for frying
- Stand mixer
- Finely grate the cheese.
- In the bowl of a stand mixer, combine the grated cheese, cassava starch, cornstarch, sugar, salt and baking powder.
- Add the eggs, milk and melted butter and, using the dough hook or beater blade, mix until you get a homogeneous and smooth dough.
- If the dough is a little dry, add a little milk until it takes on the desired texture or, if it is too wet, add a little cornstarch.
- Cover with a cloth and let sit for 10 minutes.
- Form the dough into balls of around an inch (2 to 3 cm) in diameter.
- Pour a generous amount of vegetable oil for frying in a deep pan and bring it to a temperature of 300 F (150 ° C).
- Gently immerse the balls in the hot oil.
- Cover the pan and, after about 3 to 4 minutes, uncover and increase the heat to bring the oil to 340 F (170 ° C), and fry until the buñuelos are golden.
- Remove from the oil with a large slotted spoon and drain on paper towels or a cooling rack.
- Enjoy hot, accompanied by natillas and hot or cold chocolate.