Buñuelos Dulces – Sweet Holiday Cheese Fritters

Buñuelos Dulces – Sweet Holiday Cheese Fritters

Crisp on the outside and soft inside, buñuelos dulces are a sweeter holiday variation of Colombia’s classic cheese fritters. Traditionally enjoyed at Christmas with a cup of hot chocolate or alongside creamy natilla, these golden treats combine cassava starch and fresh cheese for a festive bite that everyone loves.

Ingredients (makes about 15 fritters)

• 1 cup (120 g) cassava (yuca) starch

• 1 cup (120 g) cornstarch

• 1 cup (110 g) finely grated queso costeño or queso fresco

• 2 Tbsp granulated sugar

• 1 tsp baking powder

• ¼ tsp fine salt

• 1 large egg, room temperature

• ¼–⅓ cup (60–80 ml) whole milk (add 1 Tbsp more if needed)

• 1 tsp vanilla extract (optional, for extra sweetness)

• 3 cups (700 ml) neutral oil for frying (sunflower or canola)

Instructions

1. Mix Dry Ingredients
   In a large bowl, whisk together cassava starch, cornstarch, sugar, baking powder, and salt.

2. Add Cheese
   Stir in the grated cheese until evenly distributed.

3. Form the Dough
   Add the egg, vanilla (if using), and most of the milk. Mix with a spoon, then knead gently by hand until a smooth, soft dough forms. Add the remaining milk a teaspoon at a time if it feels dry.

4. Shape the Fritters
   Divide dough into walnut-sized balls and roll until smooth.

5. Heat Oil
   Pour oil into a deep pot to a depth of 2–3 inches. Warm over medium heat to 320 °F / 160 °C—a slightly lower temperature than typical frying so the buñuelos cook through without cracking.

6. Fry in Batches
   Drop a few balls into the oil at a time. They will sink, then rise as they puff. Fry for 4–6 minutes, turning occasionally, until deep golden brown.

7. Drain & Serve
   Remove with a slotted spoon, drain on paper towels, and serve warm.

Serving Tips

• Pair with Colombian hot chocolate or a slice of natilla custard for a traditional Christmas treat.

• Dust with powdered sugar or drizzle with honey for extra sweetness.

Pro Tips

• Cheese Choice Matters: Queso costeño gives authentic flavor. If using feta, rinse lightly to reduce salt.

• Temperature Control: Keep oil at 320 °F (160 °C) for even cooking and to avoid cracks.

• Make Ahead: Shape dough balls and refrigerate (covered) for up to 4 hours before frying.

Storage

Best enjoyed fresh. Reheat leftovers in a 350 °F (175 °C) oven for 5–7 minutes to restore crispness.

Frequently Asked Questions

Can I bake buñuelos instead of frying?
No. Baking won’t create the same airy, crisp texture—frying is essential.

Can I freeze the dough?
Yes. Freeze shaped dough balls on a tray, then store in a freezer bag for up to 1 month. Fry from frozen, adding an extra minute or two.

What’s the difference between regular and sweet buñuelos?
Sweet buñuelos include extra sugar and sometimes vanilla, giving them a dessert-like flavor.