The Antioquian Buñuelo is an special treat made of flour and fresh cheese. Nowadays it is a Colombian food, widespread throughout the traditions and culture of every region of the country.
Although the concept of the Buñuelos came from Spain and their name is used for a number of preparation in all Latin America, the Antioquian Buñuelos are unique for their texture and exquisite flavor.
Buñuelo is commonly translated into English as Doughnut, but not even the shape is similar to the one we are used to see in many American bakeries or supermarkets. The Antioquian Buñuelo is completely spheric, it is made of grounded fresh cheese, corn starch, wheat flour, eggs, milk, baking soda, cream and a bit of sugar.
Their preparation is quite simple, here is an easy way:
- Grind the cheese very well, add the flour, egg yolk, sugar and stir well.
- Gradually add water or milk until a smooth dough is formed.
- In a pan put enough oil in order to allow the Buñuelos go down to the bottom and back up.
- Heat the oil to medium.
It is very important that the temperature is not too high.
Take a ball of dough to check the temperature, if the ball stays at the bottom for a long time, the oil is still too cold.
If it rises quickly to the surface, is a signal that is too hot.
Care should be taken to keep the temperature at the right level.
This is achieved in a frying donuts average temperature, which are slowly growing and gilding.
- Remove and drain.
It is very common to serve the Buñuelos during Christmas time in all Colombian territory, but in Antioquia and Medellin it is consumed during breakfast the year round, accompanying a hot chocolate.