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    Home / Colombian Kitchen / Buñuelos Colombianos

    Buñuelos Colombianos

    Golden, craggy fried cheese balls — crisp outside, soft and cheesy inside — the unmissable star of Colombian Christmas.

    ⏱ 20 minPrep time
    🔥 20 minCook time
    🍽 8Servings
    🏷 Colombian KitchenCategory
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    Buñuelos Colombianos

    Buñuelos are Colombia’s Christmas morning ritual, fried cheese-and-starch balls that appear on every table in December alongside natilla. Their secret is queso costeño and yuca starch, which turn into a crisp, craggy crust around a soft, cheesy center.

    Crackly, craggy, and full of cheese

    As they fry, the buñuelos crack open into craggy golden globes with a delicate, almost airy interior that tastes of toasted cheese. Warm from the oil with a cup of hot chocolate, they are the taste of Colombian holidays.

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    Step by stepInstructions

    1. Mix the yuca starch, baking powder, sugar, and salt in a bowl, then rub in the crumbled cheese.
    2. Add the egg and enough milk to form a soft dough that holds together; knead 1 minute.
    3. Roll the dough into 1 1/2-inch balls — they should be smooth with no cracks.
    4. Heat the oil to 325°F and fry the buñuelos in batches, turning often, for 6 to 8 minutes until deep golden all over.
    5. They will crack slightly as they puff — that is normal and gives them their craggy look.
    6. Drain on paper towels and serve warm; they are best the day they are made.

    💡 Chef tips & storage

    Fry over medium heat so the inside cooks through before the outside burns — the cracks are a good sign. Buñuelos are best eaten the day they are fried, but the dough can be shaped ahead and fried to order.

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    Recipe details

    Prep20 min
    Cook20 min
    Servings8
    CategoryColombian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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