Every Christmas my father prepares buñuelos for the family on the mornings of the 24, 25, and 26 so that all can have their share—no matter their arrival time. A round Colombian cheese bread, buñuelos are made from corn starch, shredded queso campesino, milk, and a little salt and sugar (we first mentioned them here). They are made from a very wet dough, as you’ll see below, and fried to perfection. The dough-balls turn naturally in the hot (but not too hot) oil, and can be helped along with the tap of a chopstick or the end of a wooden spoon. They’ll be firm to the touch when ready to be removed from the oil, and are best eaten warm. As kids we’d sometimes have them with peanut butter and milk. As a lover of sausage biscuits, this year another idea occurred to me…
Enjoyed for the first time today, “Buñuelo Sliders” proved to be a very repetible experiment.
Update: For the recipe, see comments below.