How to do Colombian buñuelos

Version en español de la receta :

Hello everyone, today I’m excited to share a special recipe for perfectly round Colombian buñuelos, perfect for those who’ve faced challenges in making them. If your buñuelos have ended up looking like little rubber ducks, come out too dry, or just explode in the oil, this post is tailor-made for you. Here, you’ll find practical tips to avoid these common issues and ensure you get flawless buñuelos.


  • Cornstarch: 150 grams
  • Mozzarella cheese: 150 grams
  • Egg: 40 grams
  • Sugar: 18 grams
  • Milk or water: 30 ml
  • Baking powder: 3 grams
  • Plenty of oil for frying


  1. Mix the cornstarch with the baking powder and sugar.
  2. Grate the cheese and mix it with some flour to make it easier to pulverize.
  3. In a separate bowl, combine the pulverized cheese and the egg. Knead the mixture, gradually adding the milk until you achieve a soft, workable dough.
  4. Fry the buñuelos in oil at medium-low heat; this is crucial to prevent them from burning on the outside while remaining raw inside.


  • If your buñuelos aren’t rounding out, it could be because the oil is too cold or there isn’t enough. Make sure the oil completely covers the buñuelos before they start to float.
  • Maintaining the right temperature is vital: neither too high nor too low. This ensures the buñuelos brown evenly and keep their round shape.

I hope these tips help you perfect your Colombian buñuelos. I encourage you to try this recipe and share your experiences!

OIL is too hot!.

Ideal oil temperature

Deja una respuesta

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *