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Sweets & Baking

Buñuelos colombianos

6 · Sweets & Baking

Recipe photo: Buñuelos colombianos (Sweets & Baking)
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Colombian cheese starch balls based on a published bakery version. The previous mixture is completely replaced.

Timing

  • Active approx. 25 minutes; Planning value
  • Frying: 6-8 mins per batch; approx. 30-40 minutes total
  • Quiet: 15 min.

Estimated nutrition

per serving · Calculated for 6 servings.

Energy
≈ 455 kcal
Protein
≈ 16.2 g
Carbohydrates
≈ 35.8 g
Fat
≈ 27.2 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 420–530 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.

Ingredient amounts for the whole recipe; linked reference names retain the source language

Not included in the base calculation

  • up to 3 g of salt, depending on the cheese · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 500 g Queso costeño, firm and finely grated
  • 150 g tapioca/cassava starch
  • 40 g corn starch
  • 50g sugar
  • 5g baking powder
  • 2 eggs
  • up to 40 ml milk, only if necessary
  • up to 3 g of salt, depending on the cheese
  • 1.5 l vegetable oil for deep-frying

Instructions

  1. Mix cheese, both starches, sugar and baking powder; Only add salt if the cheese is a little salty. Add eggs and knead for 3-5 minutes to form a smooth, malleable dough.
  2. Only for crumbly dough, knead in milk in 10 ml increments, maximum 40 ml. Form about 20 small, smooth balls without cracks and let them rest covered for 15 minutes.
  3. Keep oil in a deep pot at 160–170 °C with a thermometer. First fry a test ball, then 4-5 balls each for 6-8 minutes until evenly golden brown; turn if necessary.
  4. Open test ball: cooked through inside, not doughy. If the core is raw, continue cooking and check the next batch. If it bursts, keep your distance and check the temperature and dough before further batches. Drain on kitchen paper.

Tips

  • Firm queso costeño is part of the occupied version; no blanket equivalent replacement with any cheese. Source: Pastello; no own cooking test.
  • Nicolaus says: “First prepare, then the green helper can have a hand.”