How to Make the Perfect Colombian Buñuelo

Buñuelos! Whether you hail from Latin America or hanker after the culinary delights you encountered on a trip there, chances are the word ‘buñuelo’ is bound to conjure up fond memories.

It’s a simple treat that packs a powerful punch of flavor that’s cherished all over the world. You can enjoy them in sweet or savory form, but they’re always best with a side of strong coffee.

What Are Buñuelos?

Buñuelos are a type of fried dough ball, similar to a donut or fritter. The Colombian version, buñuelos colombianos, have a small curd white cheese, called Costeño cheese, as the main ingredient.

These doughy treats originated in Spain and traveled to the Americas with the early colonists. Buñuelos may even be the inspiration behind other popular foods like waffles, donuts, and churros.

They are a traditional item at Christmas time in Colombia, but many people enjoy them year-round with their morning cuppa.

Now, you can also get your fill of these delicacies with this buñuelos colombianos recipe.

The Ultimate Colombian Buñuelos Recipe

Don’t despair if you don’t get these exactly right first time. It takes a little trial and error to get the oil temperature just right.

If you don’t get the oil hot enough, you risk ending up with a soggy, oily mess. Too hot, and the buñuelos will burst, splashing hot oil all over the place, and will burn on the outside before they’re cooked through.

A candy thermometer can help you avoid these mishaps.


Bunuelos and Matilda on a white table
Colombian Christmas Favorite of Natilla and Buñuelos
  • 3/4 cup Cornstarch
  • 1/4 cup Yucca flour or tapioca starch
  • 1 cup Finely grated Costeño or feta cheese
  • 1/2 cup Queso fresco cheese, finely grated
  • 2 eggs
  • 1/4 Tsp Baking powder
  • 2 Tbl Sugar
  • 1 Pinch of salt
  • 1 Tbl Milk
  • Vegetable oil for frying


  1. Place all the dry ingredients into a medium bowl and mix them together
  2. Add the milk, 1 teaspoon at a time, using your hands to combine it with the dry mix. Keep going until you have a soft dough, with a consistency similar to that of playdough
  3. Mold the mixture into balls about one inch in diameter and set them aside
  4. Heat the oil in a deep frying pan until it is between 320 and 340 F
  5. If you don’t have a thermometer, heat the oil on low for about 3 minutes. Add one of the buñuelos. If it sinks and rises back up to the top within 8 seconds, you’re good to go
  6. Fry the buñuelos in small batches until they’re golden brown and crisp on the outside, turning them occasionally.  This should take about 10 minutes per batch
  7. Drain them on paper towels and allow them to cool to room temperature

If preferred, you can serve the buñuelos warm. Rich Colombian coffee pairs best with buñuelos, but hot chocolate will do, too.

If cooking is not your thing, you can take a short cut and find bunuelo mix online.

Colombian Bunuelos with cup of coffee on table
Bunuelos with Colombian Coffee

A Taste of Colombia

Now that you’ve mastered the art of the buñuelo, you’ll find plenty more to inspire your love for Colombian cuisine on our web pages. Keep flipping through our blog for a taste of the best Latin American dishes.

Or if you ready to bring home a taste of Colombia, visit our online store to shop for freshly imported Colombian foods and drinks today!

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