Bunuelo (Colombian Donuts) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 100 |
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This is a big favorite of my husband who is from Bogotá. I finally got them almost right, I just lack a little in technique. There really is no substitute for the Colombian queso fresco. These are kind of fun to make because they roll around in the hot oil while they cook. Ingredients:
2 lbs queso fresco |
1 cup cornstarch |
2 eggs |
1/2 cup milk |
1 1/2 teaspoons sugar |
canola oil (for frying) |
Directions:
1. Heat deep fryer to 325°F.
2. Crumble cheese thoroughly, this is a must. Mix in eggs, one at a time, being sure to thoroughly combine. Add sugar and mix. Add in cornstarch, a little at a time, and thoroughly combine. Are you sensing a pattern?.
3. Mix in just enough milk to form a soft dough.
4. Shape into large balls, smaller than a baseball, but about the size that fits in your palm. Be careful not to compact dough, it takes a light touch.
5. Cook in batches in a deep fryer until dark golden brown. The bunuelo will roll over as it cooks numerous times, this is important for even cooking so do not overcrowd fryer. Nudge it if it doesn't roll enough. It will puff as it cooks and little appendages could puff out, don't worry, that is okay.
6. Drain well and serve.
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