Gluten-free Buñuelos donuts from Colombia

Votes: 3

Time: 30 min.
Complexity: easily
Quantity: 12 fritters

Buñuelos, a popular doughnut throughout Spanish-speaking countries, vary greatly depending on the region. In Colombia, for example, they are more like cheese balls, crispy on the outside and incredibly soft and fluffy on the inside. This texture is achieved through a gluten-free dough made with cassava flour and fresh Colombian cheese, quecito Colombiano. Buñuelos should be fried in oil no hotter than 160°C (320°F), otherwise the balls may burst in the hot oil or even become overcooked on the outside and remain raw on the inside. Like all doughnuts, Buñuelos are best served warm to fully enjoy their cheesy flavor with slightly sweet notes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups young Colombian quesito cheese or Mexican queso fresco, finely grated
1/3 cup cassava flour
1/4 cup cornstarch
3 tablespoons of sugar
1 tbsp baking powder
1 large egg
1-2 tablespoons of milk
Vegetable oil for deep-frying

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Using a fine grater, grate the cheese into a bowl. Add the cornstarch, cassava flour, sugar, salt, and baking powder. Mix. Using your hands, fold the egg into the dry ingredients.
Add milk, 1 tablespoon at a time, stirring until you get a smooth dough. You may only need 1 tablespoon of milk, depending on the amount of liquid in the cheese and the size of the egg you're using. So, start with 1 tablespoon, and if the dough isn't smooth, add another tablespoon of milk.

Next, scoop out the dough 1 tablespoon at a time and form into balls. This amount of ingredients should make about 12 buñuelos.
Using a slotted spoon, carefully place each dough ball into preheated oil at 160°C. They will float to the surface within 30 seconds.

After a while, the balls will stop rotating, so carefully turn them occasionally to ensure even cooking. Cooking time is approximately 10-15 minutes.
Once the balls are golden brown, they're ready. Transfer them to a plate lined with paper towels and let them cool for 10 minutes before serving.

Categories:

recipe / Vegetarian dishes / Deep-frying / Breakfast / Desserts / Donuts, pies, buns / / Spanish cuisine

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