Colombian Buñuelos: A Crispy, Golden Classic That Tastes Like Home

Colombian buñuelos are much more than a holiday snack — they’re the result of centuries of cultural blending. The idea of frying dough traveled from Mediterranean and Arab traditions to the Americas during colonial times, where it quickly began to transform.

With wheat scarce, Indigenous communities adapted the mix using ingredients they had in abundance: yuca starch, corn, and salty fresh cheeses. African frying techniques — brought tragically through slavery — also shaped the method we still use today.The result? A perfect ball: crisp on the outside, soft and airy inside.

By the early 1800s, buñuelos were already popular in the central Andes, but their true rise as a Christmas staple came in the mid-20th century with the arrival of industrial starches and pre-made mixes.

Since then, they’ve become a symbol of December gatherings — from street stalls to modern kitchens — and a bite of nostalgia for Colombians everywhere.

Recipe: Colombian Buñuelos

(Makes 18–20)

Ingredients

• 1 box Buñuelos Flour (Buñuelos Mix Su Sabor or Maizena)

• 300 g queso costeño or feta-style cheese

• 300 ml water

Buñuelos Maizena 300g

NZ$12.50

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Buñuelos Su Sabor 300g (bunuelos)

NZ$8.90

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Instructions

1. Combine the ingredients

Mix the buñuelos flour with the cheese in a large bowl. Add the water little by little until the dough becomes soft and smooth.

2. Shape

Roll the dough into small balls.If the dough is too wet, add small equal amounts of cheese and flour mix to correct the texture.

3. Heat the oil

Fill a pot with oil halfway and heat to 150°C over medium heat.Maintaining the temperature is essential:• Too cold → they open and absorb oil• Too hot → they brown too fast and stay raw inside

4. Temperature test

Drop a tiny ball of dough:• It should sink• Stay at the bottom for ~13 seconds• Then riseIf it rises too quickly, the oil is too hot; if it doesn’t rise, it’s too cold.

5. Fry

Cook in small batches so they have space to float and rotate. Fry until round and golden.

6. Drain

Place on absorbent paper and enjoy warm.

Before you run off to heat the oil, here’s your mission: make these buñuelos, enjoy that first magical bite, and then tell us how they turned out! Share your creations with us on Instagram and Facebook we love seeing your festive kitchen victories. And don’t forget to drop a comment below letting us know if your buñuelos came out perfectly round… or delightfully “unique.” Happy cooking! 🎄