Fried doughnuts or balls with filling are widely used in Latin America. These buñuelos laid out in winter filled with the cheese Queso Costeño from the brand Bajo Grande, offer a great snack experience by their feeling on your tongue.
The culinary experience of frying a piece of dough in a bath of oil.
Recipe for about 10 units
Ingredients
- 330g Bajo Grande's Queso Costeño
- 300g Maisstärke
- 50g cassava starch
- 50g sugar
- 2 eggs
- 20g baking powder
- 150ml milk
- 100g butter
- 2 to 3 Liter Frying oil
Preparation
- Place 300g cornstarch in a large bowl and mix with the Queso Costeño von Bajo Grande well.
- Then add the cassava starch and mix, as well as the sugar and mix again.
- Add the two eggs and knead, then add the 100g of melted butter and continue kneading. Add the milk little by little until the dough has a knead-like consistency (you may not need the whole 150ml).
- Let stand for 30 minutes and then add the baking powder and knead well. The consistency is correct when the dough does not stick to the hands during kneading and no cracks appear during shaping.
- In a pot or pan, heat the oil to about 150°C. Take out about 75 grams of the dough in portions and form balls. To check if the oil is at the right temperature, put a small ball of dough in it. If the dough comes out in about 10 seconds, the oil is at the right temperature.
- Add the remaining doughnuts to the oil and fry over medium heat until the doughnuts are golden brown and crispy on the outside and fluffy on the inside (about 13 minutes).
Enjoy your buñuelos!
This recipe was kindly provided to us by Bajo Grande. On their Website you will find even more information and more recipes.
