¡Muchas gracias! My girlfriend is Colombian and I made these for her birthday. This recipe was perfect! I got major brownie points with her! Thanks again.
Gracias!!! My husband is Colombian and before we used other recipes but, the Buñuelos came out either too plain or too salty. This recipe is perfect 👌🏽 Nos salieron deliciosas! Muchas gracias por compartir la receta ☺️
i love your video! My mom is Colombian and I love bunelos, pan dr bono... everything Colombian and delicious! I never would have been able to know how to make them if it wasn't for your video so thank you! I am gonna make them! Best, Sophie from NYC
Hello, thanks for doing a recipe for these! I thought I would mention that 325f is actually not 185c, but 160c. I overcooked mine first time but will definitely try them again ❤
Me encanta como explicas para hacer los buñuelos,ha sido unos de los mejores canales que he visto acá en youtube que rico nuestros buñuelos colombianos,Colombia tierra bella
Hoy hice los buñuelos para compartir en una actividad de la Iglesia a la que asisto. Les encantó, y me pidieron la receta, y tuve que enviar por whatsaap, Facebook, e Instagram este vídeo. Así ellas lo pueden entender y hacer. Muchas gracias por compartir los vídeos en dos idiomas. Un afectuoso saludo desde Alemania 🇩🇪 ❤️😇
Muchisimas gracias por estas recetas! Acabo de encontrar tu pgina web y estoy encantada de poder encontrar estas recetas e ingredientes substitutos por aqui en Estados Unidos no encuentro nada! y extrano demasiado mi comida colombiana. Muchas gracias otra vez!
I’m not Colombian but there’s a place by me called Villa de Colombia that has buñuelos and they’re so good. But because they’re so good, they always go sold out so they’re hard to get sometimes. Hopefully I can make some on my own!
Love your recipe. however, I only put 1 egg as called in the box. which I did 2, but I added milk. The result was very nice, round, crispy and delicious. Thank you for your efforts.
My husband and I just made them for a snow day and they were delicious! We have some left that we didn’t really fried so we wanted to ask you if it’s okay to put them in the oven? If so, what it’s the temperature? Thank you so much!
I hear, from another channel, that these bunuelo's are quite tasty; the host loves them.. In South Africa, we have vetkoek (afrikaans = fatcake). They're made more or less the same, but without the cheese. I like them enough, but you cant eat more than one, no matter how small the seller makes them. You can buy them with a slice of cheese and/or polony. I prefer them plain. I'ma ask my friends mom to make, adding cheese to the dough, see how that works out.. Great video, ma'am, thank you.
Hi Diana! I will be making these soon using a deep fryer where I can set the temp to 325, but I am worried about frying them for that long. I feel like they would soak up too much grease? I'm gonna follow your recipe to a T. Wish me luck! Love all your recipes and a few have become household staples, arroz con pollo y arepas de queso😋
I love your channel! You make everything look so easy and I want to make everything! Lol... How do you get your bunuelos to come out perfectly round? Mine always have these weird little tails, like they split, they still taste great but don't look like the ones I get from the bakery.
Thank you so much Sarah! The trick is all in the temperature. When your oil is too hot, the dough trapped inside the buñuelo will try to escape and it will make it burst, giving you the tails you're talking about. If you keep the temperature at about 325ºF - 330ºF, they will stay perfectly round.
Thank you, I am adding this video to my favorites. I've been looking for this recipe to make my own like my great grandma used to. My only concern is how do you ground up the cheese like that? My great grandma had an old school grinder that you attach to like a table or counter where she would grind the cheese up. Is it difficult to grind the cheese? Any suggestions?
@@Sweetysalado , thank you so much for writing me back. I'm looking forward to trying out your recipe. This brings back memories of when my Mamita would make them! Oh also, do you have a recipe of the bandeja paisa? I know there is a recipe for the beans and stuff. But the ground beef used that almost is like a sand texture? Thanks for the wonderful recipes and for your response!
@@lolalopez7657 I still haven't posted it on the blog because I want to post the recipe for the chorizo. I have one version of the shredded beef: www.sweetysalado.com/2014/10/carne-en-polvo.html
Se puede, sin embargo quedan muy chiclosos debido a la textura del queso mozzarella. No estoy segura, pero hace muchos años alguien comentó que en España usaban el queso ricotta... ¿?
You know, I've never made them without the cheese and actually cheese is one of the key ingredients to make Colombian buñuelos. But to be honest with you, I never considered them to be sweet, they do have a hint of sweetness because of the sugar but not much, so I'm wondering if they ones you used to get there had more sugar in them. If that's the case, then all you need to do is add a little bit more sugar, but like I said, the cheese is one of the main ingredients for these particular buñuelos.
Hi Mariluz, I live in Colorado but I can't find it anywhere. However, I've been playing around with some recipes to make it at home, so we'll see if it comes out as good as the one we get in Colombia.
ok yes. i've been to Colorado for work and Colombian products would be hard to find. If you're ever in need of something please reach out, I'd gladly ship to you.
We made these last weekend and they turned out OK, no fault to the recipe necessarily, mainly it was my first time making them and I wasn't sure what to expect. I either measured the corn starch incorrectly or the recipe states too much. I will need a redo to figure it out. They ended up being very dense, still edible but too dense. Also, the emphasis on the oil temperature is VERY important. I have a gas stove and I had to have it on the lowest possible setting and even then they were cooking a bit fast. I might use my induction stove top next time for more temperature control. Thanks for sharing! :)
When I went to the store today, there are so many kinds of queso fresco - some were "ranchero", and "casero"; there were a few more types as well. Which one is the one you use?
They're all the same queso fresco. Some brands will say "ranchero" to indicate that it has a ranch or farm flavor and others will say "casero" to insinuate that it's homemade. But they're all the same queso fresco.
Hola Diana! I'm going to try to make these this Saturday hosting a Novena at my house. I live in California and theres so many types of Mexican chesses here..theres Cotija, Panela, and so on...have you ever tried those?
Hi Laura, oh my gosh, these are perfect for hosting a Novena. So kudos to you! You can try making them with cotija cheese, I personally don't use it because I find it a bit dry and that's why I use both, the queso fresco and feta.
Sweet y Salado thank you.. but could you also copy the details onto the description box.. That would be awesome. It makes it easier to follow when we are making it.
Hi Adriana, I personally have not done it because it's always best to fry them as soon as you make the dough. However, you could try storing it inside a Zip Loc bag and see if it doesn't dry up in the fridge. If you find it's too dry, you could try to soften it by adding it a little bit of milk.
En Colombia se usa es el queso costeño, pero como no lo consigo en EE.UU. uso una mezcla de queso fresco y queso feta. Y la verdad, así consiguiera el costeño, me parece que quedan mejor con los quesos que uso. El queso fresco es un queso mexicano muy parecido al quesito blanco o campesino colombiano. Trata de encontrar un queso que no sea demasiado seco, pero que se pueda rallar y si es salado, entonces omite la cantidad de sal.
In Colombia we use "costeño" cheese, which is firm and salty. In the US you can use cotija, because it's also firm and salty. My preference is to use queso fresco and feta, or queso fresco and cotija. sweetysalado.com/en/2012/12/colombian-bunuelos.html
Thanks so much for this video! I see the last comment is a year ago, so I hope you're still checking in here and can answer my questions: Can you make buñuelos in advance and re-heat? Can you make the dough ahead and refrigerate overnight? I'm thinking about making them for my daughter's birthday party, and making the day of is a little daunting for me.
Hello mcspinner4, comments still show in my comments section here on TH-cam and I still see most of them, unless they're spam. You can make the dough ahead of time and wrap it really well in plastic wrap to later store it in the fridge. It may me dry the next day but you can knead it again with a little bit of water.
They won't have it at the deli counter but you will find it in the cheese section, either by where the put the shredded or sliced cheese or in the specialty cheese section.
In the US you can find it in most Latin and Asian grocery stores. I also found it at Whole Foods but didn't like how it made my buñuelos and pandebonos come out.
Hi lilard01, I have never baked them and I have never seen any baked buñuelos. I'm pretty sure you could bake them but I don't think they would come out with the best texture because the oil is what gives them soft and fluffy. But, you could try! =)
Hola Alex, el queso fresco junto con el feta los uso como sustitutos para el queso costeño. Trata de encontrar uno parecido, que no sea muy seco, ni muy húmedo y que se pueda rallar.
Queso fresco is a mexican cheese that is very similar to quesito campesino o quesito colombiano. Mixing with feta cheese gives your buñuelos fantastic flavor and texture.
I believe you can just use the feta cheese to make this recipe. I blend the feta with the queso fresco because I think the feta can be a bit too dry and strong in flavor, but you can try it.
Hi Ivy, I gave the link for the recipe where you can find all of the ingredients and measurements in the video, as well as in the info box. You can also find it at sweetysalado.com. Here it is: www.sweetysalado.com/2012/12/colombian-bunuelos.html
Ok am I lost or blind lol I read the entire recipe but it don’t tell me the measurements for each thing. How much of each cheese do I put and also of the cornstarch and tapioca or cassava starch, sugar and baking powder?
I’ve made your recipe many times before, but tonight they are coming out very sticky and all over my hands. Hard to form into a ball. Your hands look clean when you’re done kneading all the ingredients. what could I have possibly done wrong this time that I didn’t do before? I feared maybe the crumbled feta wasn’t fine enough because I couldn’t grate it since it was already crumbled... do you think that could be it? I don’t remember what feta i used last time but I swore it was the same crumbled kind... 🤔
It's usually because the dough is too runny, and that happens when the egg is too large. I crumble the feta with my hands or food processor even if it comes crumbled. But if you're dough is too runny or sticky, just add a little bit more of tapioca flour.
@@Sweetysalado after mixing all the ingredients, the dough was running the same way an egg does. Have you heard of this happening? Do you think the dough will form if I use a smaller egg? Thanks so much for the response
@@victoriam2267 When you use cheese that has a high water content or a very large egg, the dough will be runny. This can be easily fixed by adding more tapioca flour. Next time just make sure your cheese is not too wet, you use the measurements I have on the recipe and use a large egg, not jumbo or extra large.
¡Muchas gracias! My girlfriend is Colombian and I made these for her birthday. This recipe was perfect! I got major brownie points with her! Thanks again.
Gracias!!! My husband is Colombian and before we used other recipes but, the Buñuelos came out either too plain or too salty. This recipe is perfect 👌🏽 Nos salieron deliciosas! Muchas gracias por compartir la receta ☺️
i love your video! My mom is Colombian and I love bunelos, pan dr bono... everything Colombian and delicious! I never would have been able to know how to make them if it wasn't for your video so thank you! I am gonna make them! Best, Sophie from NYC
Hello, thanks for doing a recipe for these! I thought I would mention that 325f is actually not 185c, but 160c. I overcooked mine first time but will definitely try them again ❤
Tan linda Diana, ya son muchos años los que llevo aprendiendo con sus recetas! Gracias 😘
My wife is Canadian and she loves colombian food.. . We been preparing stuff at home using these recipes... Thank you so much
Thanks for making the recipes!
Me encanta como explicas para hacer los buñuelos,ha sido unos de los mejores canales que he visto acá en youtube que rico nuestros buñuelos colombianos,Colombia tierra bella
Hoy hice los buñuelos para compartir en una actividad de la Iglesia a la que asisto. Les encantó, y me pidieron la receta, y tuve que enviar por whatsaap, Facebook, e Instagram este vídeo. Así ellas lo pueden entender y hacer. Muchas gracias por compartir los vídeos en dos idiomas. Un afectuoso saludo desde Alemania 🇩🇪 ❤️😇
I absolutely love these! I always have to go to Queens NY to find them. I'm so happy that you put up this recipe!
Awesome! These are so easy to make too, just in time for Christmas. =)
Omg same. I used to work in Corona Queens and every morning I'd get these with some cafecito and share them with my crew. I miss this!!
My abuela would make these or arepas work butter for us with Colombian hot chocolate for breakfast... The aroma alone would make your mouth water...
First batch was burnt :( but second batch came out perfect since I reduced the temperature a little bit :)) great recipe! Thank you sooo much!
made them from scratch and not from a box. Love it!
I love these so much, I bought them at a Colombian bakery!! Thanks for sharing
Wow great find!!
The best recipe ever! Excellent and delicious texture. Thank you so much! My boys get addicted to your recipe ;)
My uncle brought me some from NY and omg I love it!
Can't wait to make it myself :D
Loved fresh hot bunuelos from the little tiendas along the street in Bogota. Miss that experience so much.
Muchisimas gracias por estas recetas! Acabo de encontrar tu pgina web y estoy encantada de poder encontrar estas recetas e ingredientes substitutos por aqui en Estados Unidos no encuentro nada! y extrano demasiado mi comida colombiana. Muchas gracias otra vez!
I’m not Colombian but there’s a place by me called Villa de Colombia that has buñuelos and they’re so good. But because they’re so good, they always go sold out so they’re hard to get sometimes. Hopefully I can make some on my own!
buñuelos con natilla. that's my Christmas snack 👍
Mine too.
Omggggg thankyouuuu I’ve been looking for a good recipe for the longest!!! 😭😭😭🇨🇴🇨🇴
Love your recipe. however, I only put 1 egg as called in the box. which I did 2, but I added milk. The result was very nice, round, crispy and delicious. Thank you for your efforts.
OMG @SweetySalado you're the best! it's a piece of home away from home!
OMG I wish I could post a picture or a video they were PERFECT!!!
That is awesome, Carolina! Thanks for making the recipe and commenting on the channel.
My husband and I just made them for a snow day and they were delicious! We have some left that we didn’t really fried so we wanted to ask you if it’s okay to put them in the oven? If so, what it’s the temperature? Thank you so much!
I hear, from another channel, that these bunuelo's are quite tasty; the host loves them.. In South Africa, we have vetkoek (afrikaans = fatcake). They're made more or less the same, but without the cheese. I like them enough, but you cant eat more than one, no matter how small the seller makes them. You can buy them with a slice of cheese and/or polony. I prefer them plain. I'ma ask my friends mom to make, adding cheese to the dough, see how that works out.. Great video, ma'am, thank you.
Made these today for my family, thank you!
Hi Diana! I will be making these soon using a deep fryer where I can set the temp to 325, but I am worried about frying them for that long. I feel like they would soak up too much grease? I'm gonna follow your recipe to a T. Wish me luck! Love all your recipes and a few have become household staples, arroz con pollo y arepas de queso😋
Hi Elizabeth! Start checking their color at about 15 minutes if they are no longer pale, you can take them out of the oil. Good luck!
So delicious. Perfect recipe.
@Yosmar Suarez, si vives en Venezuela de pronto tienes mejor suerte con el queso costeño que es el queso colombiano con el que se hacen los buñuelos.
I love your channel! You make everything look so easy and I want to make everything! Lol... How do you get your bunuelos to come out perfectly round? Mine always have these weird little tails, like they split, they still taste great but don't look like the ones I get from the bakery.
Thank you so much Sarah! The trick is all in the temperature. When your oil is too hot, the dough trapped inside the buñuelo will try to escape and it will make it burst, giving you the tails you're talking about. If you keep the temperature at about 325ºF - 330ºF, they will stay perfectly round.
Thank you, I am adding this video to my favorites. I've been looking for this recipe to make my own like my great grandma used to. My only concern is how do you ground up the cheese like that? My great grandma had an old school grinder that you attach to like a table or counter where she would grind the cheese up. Is it difficult to grind the cheese? Any suggestions?
Hola Lola, no special equipment needed, you can just use a grater, a Microplane or a chop it in a food processor.
@@Sweetysalado , thank you so much for writing me back. I'm looking forward to trying out your recipe. This brings back memories of when my Mamita would make them!
Oh also, do you have a recipe of the bandeja paisa? I know there is a recipe for the beans and stuff. But the ground beef used that almost is like a sand texture? Thanks for the wonderful recipes and for your response!
@@lolalopez7657 I still haven't posted it on the blog because I want to post the recipe for the chorizo. I have one version of the shredded beef: www.sweetysalado.com/2014/10/carne-en-polvo.html
@@Sweetysalado , thank you!
Just made some!! Delicious! Thank you. Any idea how to store them?
Thank you for making them! I usually store them in an airtight container and then reheat them in the microwave before serving.
Hola! Te quería preguntar si el queso fresco mexicano se puede cambiar por mozzarella (vivo en España y no se consigue de ese)
Se puede, sin embargo quedan muy chiclosos debido a la textura del queso mozzarella. No estoy segura, pero hace muchos años alguien comentó que en España usaban el queso ricotta... ¿?
Hola I'm from New Zealand and I would like to know if you can make a video with the famoso champús Colombiano
thanks love all ur video
I've tried bunelos in a Colombian bakery a few times and I love how sweet they are. If I don't add the cheese will it make them sweet?
You know, I've never made them without the cheese and actually cheese is one of the key ingredients to make Colombian buñuelos. But to be honest with you, I never considered them to be sweet, they do have a hint of sweetness because of the sugar but not much, so I'm wondering if they ones you used to get there had more sugar in them. If that's the case, then all you need to do is add a little bit more sugar, but like I said, the cheese is one of the main ingredients for these particular buñuelos.
Do these bunelos in the video... can you taste the cheese? Is that the point of the cheese?
Vanessa Sanchez Yes, you can totally taste the cheese in these buñuelos which is usually "queso costeño" a semi dry cheese similar to cotija and feta.
Thank you, these are a hit
Thank you!
In what are you frying these buñuelos? Are you frying them in a bread loaf pan on a cooking burner?
Hi not sure where you live but queso costeno can be easily found in most latin markets where I live. I'm in RI.
Hi Mariluz, I live in Colorado but I can't find it anywhere. However, I've been playing around with some recipes to make it at home, so we'll see if it comes out as good as the one we get in Colombia.
ok yes. i've been to Colorado for work and Colombian products would be hard to find. If you're ever in need of something please reach out, I'd gladly ship to you.
WOULVE been nice to see the recipe here. thumbs up when you do ;)
www.sweetysalado.com/en/2012/12/colombian-bunuelos.html
Hi what is the name of your deep fryer if you don’t mind me asking?
I believe the one I used in the video is Rival. But I bought a new one last year made by T-Fal.
We made these last weekend and they turned out OK, no fault to the recipe necessarily, mainly it was my first time making them and I wasn't sure what to expect. I either measured the corn starch incorrectly or the recipe states too much. I will need a redo to figure it out. They ended up being very dense, still edible but too dense. Also, the emphasis on the oil temperature is VERY important. I have a gas stove and I had to have it on the lowest possible setting and even then they were cooking a bit fast. I might use my induction stove top next time for more temperature control. Thanks for sharing! :)
thank u for advice
When I went to the store today, there are so many kinds of queso fresco - some were "ranchero", and "casero"; there were a few more types as well. Which one is the one you use?
They're all the same queso fresco. Some brands will say "ranchero" to indicate that it has a ranch or farm flavor and others will say "casero" to insinuate that it's homemade. But they're all the same queso fresco.
This looks damn good will try it out soon. Thanks, again.
where is the big boom?
Hola Diana! I'm going to try to make these this Saturday hosting a Novena at my house. I live in California and theres so many types of Mexican chesses here..theres Cotija, Panela, and so on...have you ever tried those?
Hi Laura, oh my gosh, these are perfect for hosting a Novena. So kudos to you! You can try making them with cotija cheese, I personally don't use it because I find it a bit dry and that's why I use both, the queso fresco and feta.
Hi!! I tasted them they're so good can i get the recipe in English please
Absolutely! My recipe is one of the best, guranteed. 😊. sweetysalado.com/en/colombian-bunuelos/
Where can we get the recipe with accurate measurements? Thank you.
www.sweetysalado.com/en/2012/12/colombian-bunuelos.html
Try looking at the description every once in a while duuuh
Can you list the ingrediants and the measurements? on the description box. thank you
Hi Karolyna, I always publish all my recipes on my blog. Here's the recipe: www.sweetysalado.com/2012/12/colombian-bunuelos.html
Sweet y Salado thank you.. but could you also copy the details onto the description box.. That would be awesome. It makes it easier to follow when we are making it.
Hola y que buena receta pero yo vivo en Inglaterra, me podrías decir cómo consigo en inglés el tal bendito queso fresco!!! Gracias
Hi can you freeze the dough for later use?
Hi Adriana, I personally have not done it because it's always best to fry them as soon as you make the dough. However, you could try storing it inside a Zip Loc bag and see if it doesn't dry up in the fridge. If you find it's too dry, you could try to soften it by adding it a little bit of milk.
Sweet y Salado thank you so much, I will be sure to try it.
This is the first time I have ever heard of buñuelos called cheese fritters?! I do must natilla i believe it's called custard.
Can I bake them Instead of frying?
You won't get the same results in the oven because they turn to something similar to a pandebono.
Just curious why wouldn't you mix your baking powder with tapioca flour would get a better mixture it was in the flour
Vivo fuera de colombia cómo consigo "queso fresco" o cual es el nombre?
Mil gracias me encantan tus videos
En Colombia se usa es el queso costeño, pero como no lo consigo en EE.UU. uso una mezcla de queso fresco y queso feta. Y la verdad, así consiguiera el costeño, me parece que quedan mejor con los quesos que uso. El queso fresco es un queso mexicano muy parecido al quesito blanco o campesino colombiano. Trata de encontrar un queso que no sea demasiado seco, pero que se pueda rallar y si es salado, entonces omite la cantidad de sal.
Can i use any cheese on this recipe?
In Colombia we use "costeño" cheese, which is firm and salty. In the US you can use cotija, because it's also firm and salty. My preference is to use queso fresco and feta, or queso fresco and cotija. sweetysalado.com/en/2012/12/colombian-bunuelos.html
Can i bake it???
Thanks so much for this video! I see the last comment is a year ago, so I hope you're still checking in here and can answer my questions: Can you make buñuelos in advance and re-heat? Can you make the dough ahead and refrigerate overnight? I'm thinking about making them for my daughter's birthday party, and making the day of is a little daunting for me.
Hello mcspinner4, comments still show in my comments section here on TH-cam and I still see most of them, unless they're spam. You can make the dough ahead of time and wrap it really well in plastic wrap to later store it in the fridge. It may me dry the next day but you can knead it again with a little bit of water.
can i substitute the cheese with cheddar? Thanks
No, you need a cheese that won't melt with the high heat from the oil.
Rica receta gracias
How can I ask for queso fresco in Walmart ?
They won't have it at the deli counter but you will find it in the cheese section, either by where the put the shredded or sliced cheese or in the specialty cheese section.
Where do you find the cassava starch???
In the US you can find it in most Latin and Asian grocery stores. I also found it at Whole Foods but didn't like how it made my buñuelos and pandebonos come out.
Julie Harris You can find it at Kroger and Publix, too as Tapioca flour.
Thank you for sharing!
And I did make them and they are fantastic
can these be baked?
Hi lilard01, I have never baked them and I have never seen any baked buñuelos. I'm pretty sure you could bake them but I don't think they would come out with the best texture because the oil is what gives them soft and fluffy. But, you could try! =)
Hola y muy buena la receta pero vivo en Inglaterra así que podría alguien decir cómo consigo el bendito queso fresco en inglés!!! Gracias
Hola Alex, el queso fresco junto con el feta los uso como sustitutos para el queso costeño. Trata de encontrar uno parecido, que no sea muy seco, ni muy húmedo y que se pueda rallar.
what do you mean by queso fresco?
Queso fresco is a mexican cheese that is very similar to quesito campesino o quesito colombiano. Mixing with feta cheese gives your buñuelos fantastic flavor and texture.
REAL DEAL HERE FOLKS. A+
Can you write down the receipe.
sweetysalado.com/en/2012/12/colombian-bunuelos.html
Vengo de parte de la película de encantó
I live in england i dont know where they sell that cheese
I believe you can just use the feta cheese to make this recipe. I blend the feta with the queso fresco because I think the feta can be a bit too dry and strong in flavor, but you can try it.
Can u plz make a video of how to make pan de queso :)
puedes hacer buñuelos sin yucaharina?
Lamentablemente, no. El almidón de yuca es lo que los deja esponjosos y crocantes por fuera.
can you please write the ingredients?
Hi Ivy, I gave the link for the recipe where you can find all of the ingredients and measurements in the video, as well as in the info box. You can also find it at sweetysalado.com. Here it is: www.sweetysalado.com/2012/12/colombian-bunuelos.html
SOY DE VENEZUELA DONDE CONSIGO LOS QUESOS
Interesting to see
Ok am I lost or blind lol I read the entire recipe but it don’t tell me the measurements for each thing.
How much of each cheese do I put and also of the cornstarch and tapioca or cassava starch, sugar and baking powder?
is it hard for you to write the measurement here?
Gracias thx
Por que no pone las cantidades de c/a ingrediente?
sweetysalado.com/2012/12/bunuelos-colombianos.html
Idk if I’d want that sugar in there
It balances de saltiness of the cheese.
Delicioso!
A good recipe would have the amount of every ingredient
sweetysalado.com/en/2012/12/colombian-bunuelos.html
I’ve made your recipe many times before, but tonight they are coming out very sticky and all over my hands. Hard to form into a ball. Your hands look clean when you’re done kneading all the ingredients. what could I have possibly done wrong this time that I didn’t do before? I feared maybe the crumbled feta wasn’t fine enough because I couldn’t grate it since it was already crumbled... do you think that could be it? I don’t remember what feta i used last time but I swore it was the same crumbled kind... 🤔
This happened to me as well and I'm wondering what the problem is
It's usually because the dough is too runny, and that happens when the egg is too large. I crumble the feta with my hands or food processor even if it comes crumbled. But if you're dough is too runny or sticky, just add a little bit more of tapioca flour.
@@Sweetysalado after mixing all the ingredients, the dough was running the same way an egg does. Have you heard of this happening? Do you think the dough will form if I use a smaller egg? Thanks so much for the response
@@victoriam2267 When you use cheese that has a high water content or a very large egg, the dough will be runny. This can be easily fixed by adding more tapioca flour. Next time just make sure your cheese is not too wet, you use the measurements I have on the recipe and use a large egg, not jumbo or extra large.
Just subscribed :D
Strange. The kind we make doesn't have cheese
That is because they are colombian buñuelos
Subbed
Beware. Buñuelos are addictive. I was okay sticking with my carnivore/keto diet in Colombia, except for those damn buñuelos.
0ver receta
20 to 25 minutes... are You nuts!
These buñuelos are awesome but very fattening...careful when consuming more than 2 a day...
Que raros buńuelos
Raros no, ¡perfectos!
No cambian sus videos. es perder el tiempo porque jamas da las recetas de nada y envia a otro video para tener mas seguidores Your video is very bad
Do these get bigger as they cook??
Yes, they expand in the oil as they cook.