Cheesy Crispy Colombian Buñuelos
Colombian buñuelos always take me back to childhood gatherings, especially around the holidays.
These golden, cheesy fritters are crispy on the outside and soft on the inside, with just the right amount of sweetness.
My family would gather in the kitchen, each of us sneaking a warm buñuelo from the plate as soon as they were ready, always served with a side of buttery, sweet natilla that my mom makes from scratch.
Now, making buñuelos is one of my favorite ways to bring a little taste of Colombia into my own kitchen.
They’re surprisingly easy to make, using a simple dough with queso fresco and a hint of sugar, and the result is irresistibly light and fluffy.
Whether you’re serving them with coffee for breakfast or as a holiday treat, these little bites always bring a taste of home.
Why You’ll Love This Recipe
- These buñuelos are crispy on the outside, soft and airy on the inside—a perfect balance of textures.
- The dough is easy to make, using simple ingredients like queso fresco and a touch of sugar.
- They’re perfect for any time of day—great with coffee or served alongside a slice of homemade natilla.
- Ideal as a Christmas treat or for special occasions, these buñuelos bring a bit of Colombian tradition to the table..
Making buñuelos always reminds me of holidays back home, especially with my mom’s homemade natilla.
She’d set up a little assembly line in the kitchen—buñuelos frying on one side, natilla on the other.
The smell of queso fresco in the dough and the sweet vanilla scent of natilla would fill the house, and we’d all gather, eagerly waiting to grab a warm buñuelo as soon as it was ready.
Now, whenever I make them, it brings a bit of home to the plate, and I love sharing that with friends and family.
About Buñuelos and Colombian Panaderías
In Colombia, buñuelos are a staple at nearly every panadería, especially around the holidays. My grandfather had bakeries in Colombia, so my dad grew up surrounded by the smells of freshly made breads and pastries.
I’ve heard so many stories about how these bakeries work day and night, churning out trays of buñuelos, almojábanas, and other treats for people to enjoy.
At home, my mom’s buñuelos are a little different from the ones you find at a panadería. Hers have this slight, magical “pop” to them when they fry—just imperfect enough, with a bit of an airy explosion that makes them extra special.
Those little cracks and puffs are one of my favorite parts, and to me, they’re just perfect.
Equipment
- Large Frying Pot – or Dutch Oven
- Mixer
- Skimmer
- Mixing Bowl
- Cooling Rack
- Fine Grater or Microplane
- Cooking Thermometer (safe for frying)
Tip: Using Feta as a Substitute
Feta can replace queso fresco in buñuelos, giving a similar salty, tangy flavor. Choose a mild feta, and reduce added salt in the recipe if needed.
Ingredients List (With Substitutions)
For the Buñuelos:
- Tapioca Flour – for an authentic fluffy texture
- Cornstarch – adds lightness and structure
- Colombian Cheese – for a salty, slightly tangy flavor, sub with Queso Fresco
- Baking powder – for a little lift
- Sugar – adds a touch of sweetness – optional
- Egg – binds the ingredients togethe
- Milk – to adjust the dough consistency less than a tbsp
- Avocado oil – for frying – or your favorite frying or vegetable oil
Use Avocado Oil for a Clean Taste and High Smoke Point
Avocado oil keeps the flavor light and allows the buñuelos to fry at a steady temperature, resulting in a golden, crispy texture without any oily aftertaste.
Instructions For The Best Buñuelos Recipe
- Combine Dry Ingredients:
In a large mixing bowl, combine tapioca flour, cornstarch, baking powder, sugar, and grated cheese. Stir until evenly mixed. Highly recommend using a mixer. - Add Wet Ingredients:
Add the eggs, one by one. Gradually add the milk **only if dough is dry, adding just enough to form a soft, non-sticky dough. Mix with your hands or a spoon until the dough is smooth. - Shape the Dough Balls:
Divide the dough into small portions and roll each one into a smooth ball about 1 inch in diameter. Make sure each ball is smooth, as cracks can cause them to break while frying. - Heat the Oil:
Pour avocado oil into a deep pan and heat to 300°F. The oil should be deep enough to submerge the buñuelos. - Fry the Buñuelos:
Carefully place a few dough balls at a time into the hot oil. Fry until golden brown and puffed up, about 5-7 minutes. As they cook, the buñuelos will often start rotating on their own—this is normal and helps them cook evenly. Turn them occasionally if needed to ensure even browning. - Drain and Serve:
Remove buñuelos from the oil and drain on paper towels or a cooling rack. Serve warm, ideally with hot chocolate or coffee.
Frying Safety Tip
Buñuelos can sometimes pop if the dough isn’t quite right or the oil gets too hot, so keep an eye on the temperature. To be safe, I like to partially cover the pan while frying.
Top Tips
- Roll Dough Balls Smoothly – Make sure each dough ball is smooth and free of cracks to prevent them from breaking apart while frying. A smooth surface also helps them cook evenly and puff up beautifully.
- Keep the Oil Temperature Steady – Maintain the oil at 300°F. If the oil is too hot, the buñuelos will brown on the outside too quickly, leaving the inside undercooked. If the oil is too cool, the buñuelos may absorb excess oil and become greasy.
- Use Fresh Queso Fresco or Queso Costeño – For the best flavor, use fresh queso fresco or queso costeño if available. The cheese adds the authentic salty, tangy flavor that makes buñuelos so unique.
- Test a Small Ball First – Fry one small dough ball first to check the oil temperature and ensure the dough is the right consistency. This way, you can make any necessary adjustments before frying the whole batch.
- Serve Warm – Buñuelos are best enjoyed warm, right after frying, when they’re crispy on the outside and soft on the inside.
What to Serve with Buñuelos
In Colombia, buñuelos are often served with a side of natilla, a rich, custard-like dessert that’s creamy, sweet, and full of comforting flavors. My mom always makes natilla from scratch, with butter, milk, and a hint of cinnamon—it’s the perfect balance to the savory, cheesy buñuelos.
Buñuelos are also great with a cup of hot chocolate or Colombian coffee, especially for breakfast or an afternoon snack. You can add a sprinkle of powdered sugar for a little extra sweetness, or serve them on their own and enjoy the light, airy texture with every bite.
Other Recipes You’ll Enjoy
If you’re making buñuelos, you might also enjoy these Colombian favorites:
- Almojábanas – Another classic cheese bread that’s soft, chewy, and lightly sweet.
- Arepas de Queso – A traditional Colombian staple, made with cornmeal and melted cheese.
- Pandebonos – Cheesy, gluten-free bread rolls that are slightly crisp on the outside and soft inside.
If you make these Colombian buñuelos, I’d love to know what you think!
Leave a comment or a recipe rating—I enjoy hearing from you and try to respond to everyone. And if you take a photo, be sure to tag me on Instagram! I love seeing how your dishes turn out.
Colombian Buñuelos
Equipment
- 1 Frying Pot or Dutch Oven
- 1 Skimmer For Frying
- 1 Mixing Bowl
- 1 Cooling Rack
- 1 Fine Grater or Microplane
- 1 Mixer
Ingredients
- 1 cup cornstarch
- ½ cup tapicoa flour or yucca starch
- 1½ cup grated queso fresco or queso costeño, if available
- ½ tsp baking powder
- ¼ cup sugar optional
- 2 large eggs
- 1 tsp Milk
- Avocado oil for frying
Instructions
- Prep: Finely grate the cheese using the fine side of the grater or a microplane.
- Mix Ingredients: In a large bowl, combine tapioca flour, cornstarch, baking powder, sugar, and cheese.Slowly add the cheese, then add eggs, one by one, and mix using a mixer.TIP: Dough needs to be well mixed for the best consistency.Then, add enough milk to form a soft dough.
- Shape Dough Balls: Roll dough into smooth balls, about 1 inch in diameter.
- Heat Oil: Heat avocado oil to 300°F in a deep pot or Dutch oven. The oil should be deep enough to fully submerge the buñuelos.
- Fry Buñuelos: Fry in batches until golden brown, about 5-7 minutes. Buñuelos will often rotate on their own as they cook; this is normal and helps them cook evenly. Turn occasionally if needed.
- Drain and Serve: Drain on paper towels. Serve warm.
Notes
Additional Tips for Perfect Colombian Buñuelos
-
Roll Dough Balls Smoothly
Make sure each dough ball is smooth and free of cracks to prevent them from breaking apart while frying. A smooth surface helps them cook evenly and puff up beautifully. -
Keep the Oil Temperature Steady
Maintain the oil at 325°F. If the oil is too hot, the buñuelos will brown on the outside too quickly, leaving the inside undercooked. If the oil is too cool, the buñuelos may absorb excess oil and become greasy. -
Use Fresh Queso Fresco or Queso Costeño
For the best flavor, use fresh queso fresco or queso costeño if available. The cheese adds the authentic salty, tangy flavor that makes buñuelos so unique. -
Test a Small Ball First
Fry one small dough ball first to check the oil temperature and ensure the dough is the right consistency. This way, you can make any necessary adjustments before frying the whole batch. -
Serve Warm
Buñuelos are best enjoyed warm, right after frying, when they’re crispy on the outside and soft on the inside.
