Authentic Bunuelos Recipe – Queso Fresco & Colombian Fried Dough

Last Updated on 2 months by Neha Deshmukh

Authentic Bunuelos Recipe – Queso Fresco & Colombian Fried Dough

Hey everyone! If you’ve ever dreamt of biting into a little piece of Colombian heaven, you have to try these Bunuelos. I first made these during a trip to visit a friend in Miami, and the aroma alone transported me! They’re these delightfully crispy, cheesy fried dough balls that are seriously addictive. Trust me, once you start, you won’t be able to stop. Let’s get baking (and frying!).

Why You’ll Love This Recipe

These aren’t just any fried dough. Bunuelos are a little bit special. They’re wonderfully light and airy, with a subtle cheesy flavor that makes them utterly irresistible. Perfect with a steaming cup of coffee or hot chocolate, they’re a treat that’s worth every single bite. Plus, they’re a fun recipe to make – a little messy, but totally worth it!

Ingredients

Here’s what you’ll need to create these little gems:

• 8 cups whole milk
• 1 tablespoon kosher salt
• 3 tablespoons distilled white vinegar
• 300g Bunuelos box mix (about 2 1/4 cups)
• 2 cups grated queso fresco
• 1 egg
• ?? cup milk (we’ll figure this out below!)
• 4 cups peanut oil

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can make or break this recipe.

Queso Fresco: A Traditional Colombian Cheese

Queso Fresco is key to the authentic flavor. It’s a fresh, crumbly cheese that isn’t aged. If you can’t find it, paneer is a decent substitute, though the flavor won’t be quite the same.

Bunuelos Mix: Understanding Regional Variations

Bunuelos mix can vary a little depending on where you are. Some mixes have more sugar than others. Don’t worry too much about it – we’ll adjust the milk to get the right consistency.

Peanut Oil: The Key to Authentic Frying

Peanut oil is traditionally used because of its high smoke point and neutral flavor. It really helps achieve that perfect golden-brown crispiness. Canola oil is an okay substitute, but peanut oil is best if you can get it.

Milk Quantity: Achieving the Perfect Dough Consistency

Okay, about that mystery milk amount! Start with ½ cup (120ml) and add more, a tablespoon at a time, until you get a smooth, slightly sticky dough. It shouldn’t be too wet or too dry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Queso Fresco: In a large pot, heat the milk and salt until it just comes to a boil. Then, reduce the heat to low and slowly pour in the vinegar, stirring gently. You’ll see the milk start to curdle – that’s exactly what we want!
2. Drain & Press the Curds: Line a colander with cheesecloth and pour the curds into it. Let it drain for at least 15 minutes, but ideally for up to 2 hours. Then, gather up the cheesecloth and press down on the curds with some weights (a can of beans works great!) to remove excess moisture.
3. Grate the Cheese: Once the queso fresco is firm, grate about 2 cups.
4. Make the Dough: In a large bowl, combine the Bunuelos mix, grated queso fresco, egg, and ½ cup of milk. Start mixing! Add more milk, a tablespoon at a time, until you have a smooth, slightly sticky dough. Knead it for a few minutes until it comes together.
5. Shape the Bunuelos: Now for the fun part! Pinch off small pieces of dough (about 1 inch in diameter for small bunuelos, or 1.5-2 inches for larger ones). Roll them into balls and set them aside on a lightly floured surface. You should get around 42 small or 22 larger ones.
6. Fry to Golden Perfection: Heat the peanut oil in a deep pan or pot to 150°C (302°F). Carefully drop a few bunuelos into the hot oil (don’t overcrowd the pan!). Fry for about 2-3 minutes per side, until they’re golden brown and crispy.
7. Drain & Serve: Remove the fried bunuelos with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Serve them warm with Colombian coffee or hot chocolate – and enjoy!

Expert Tips

Want to make sure your Bunuelos turn out perfectly? Here are a few things I’ve learned along the way:

• Achieving the Right Dough Consistency: The dough should be soft and slightly sticky, but not so wet that it sticks to everything. Add milk gradually!
• Frying Temperature Control: Keeping the oil at the right temperature is crucial. Too low, and the bunuelos will be greasy. Too high, and they’ll burn on the outside before cooking through. A candy thermometer is your friend here.
• Ensuring Even Cooking: Don’t overcrowd the pan when frying. This will lower the oil temperature and result in unevenly cooked bunuelos.

Variations

Feeling creative? Here are a few ways to spice things up:

• Vegan Bunuelos Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Gluten-Free Bunuelos Adaptation (Using Alternative Mixes): Look for a gluten-free Bunuelos mix. They’re becoming more readily available!
• Spice Level Variation (Adding a Hint of Cinnamon): Add ½ teaspoon of ground cinnamon to the dough for a warm, cozy flavor. My grandma always did this!
• Festival Adaptations (Christmas & Special Occasions): In Colombia, Bunuelos are everywhere during Christmas. They’re a symbol of the season!

Serving Suggestions

Bunuelos are best served warm, straight from the fryer. They’re amazing with:

• A strong cup of Colombian coffee
• Rich, creamy hot chocolate
• A sprinkle of powdered sugar (optional, but delicious!)

Storage Instructions

Honestly, Bunuelos are best enjoyed fresh. But if you have leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispiness, but they’ll still be tasty. Reheat them in a low oven or air fryer to crisp them up a bit.

FAQs

Got questions? I’ve got answers!

What is Queso Fresco and can I substitute it?

Queso Fresco is a soft, crumbly, unaged cheese. Paneer is the closest substitute, but the flavor will be slightly different.

What does Bunuelos mix typically contain?

Bunuelos mix usually contains a blend of flour, cornmeal, sugar, and sometimes a little bit of baking powder.

How do I know when the oil is at the correct temperature?

A candy thermometer is the most accurate way. You’re aiming for 150°C (302°F). If you don’t have a thermometer, drop a tiny piece of dough into the oil – it should sizzle and turn golden brown in about 2-3 minutes.

Can I make the dough ahead of time?

Yes, you can! Make the dough and wrap it tightly in plastic wrap. Store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and frying.

How can I prevent the bunuelos from absorbing too much oil?

Make sure the oil is at the correct temperature and don’t overcrowd the pan.

What is the traditional accompaniment to Bunuelos in Colombia?

Definitely coffee or hot chocolate! It’s a match made in heaven.

Enjoy making these delicious Bunuelos! I hope they bring a little bit of Colombian sunshine into your kitchen. Let me know how they turn out in the comments below!