Buñuelo Recipe

Melt butter and warm liquids

In a small saucepan or microwave-safe bowl, warm the milk with the butter until the butter is just melted and the mixture is lukewarm (about 100–110°F / 38–43°C). This helps hydrate the cassava flour without cooking the egg when added.

Combine dry ingredients

In a medium bowl, whisk together the cassava flour, all-purpose flour, baking powder, sugar, and salt until evenly distributed.

Make dough

Create a well in the center of the dry mix. Add the warm milk-butter mixture, warm water, and the egg. Use a wooden spoon or your hands to bring the mixture together into a soft, slightly tacky dough. If dough is too dry, add water 1 teaspoon at a time; if too sticky, sprinkle up to 1 tablespoon additional cassava flour. Knead in the bowl or on a lightly floured surface for 1–2 minutes until smooth and cohesive. Cover with a damp towel and let rest 10 minutes to fully hydrate.

Prepare cheeses

While the dough rests, crumble the farmer's cheese into a bowl. Add the shredded mozzarella and grated parmesan. Mix until uniformly combined. Season with black pepper and fold in chopped herbs if using. The blend should be slightly moist so it will melt and bind—if very dry, add 1 teaspoon milk.

Portion the filling: divide the cheese mixture into twelve equal portions (about 2 tablespoons each) and roll each portion loosely into a ball. Refrigerate on a plate while you shape dough so they hold their shape.

Divide dough

Divide the rested dough into 12 equal pieces (about 30–35 g / roughly golf-ball size each). Keep them covered so they don't dry out.

Flatten and fill

Lightly dust your palms and a work surface with the extra cassava flour. Take one dough piece and flatten it into a 3-inch (7–8 cm) disk with your fingers or a small rolling pin, making the center slightly thinner. Place one cheese ball in the center. Bring the edges up around the cheese and pinch to seal tightly, then gently roll between your palms to form a smooth ball. Repeat for remaining pieces. If seams are visible, press and smooth them so cheese won't leak while frying.

Heat oil

In a deep, heavy pot or Dutch oven, pour enough oil to give 2–3 inches (5–7 cm) of depth (about 3–4 cups depending on pot size). Attach a deep-fry thermometer if available and heat oil to 350°F (175°C) over medium heat. Maintain temperature between 340–360°F (170–182°C) during frying for even browning and to prevent oil absorption.

Fry buñuelos

Working in small batches (3–4 at a time depending on pot size), carefully lower the filled dough balls into the hot oil using a slotted spoon. Fry, turning gently as needed, until golden brown all over, about 3–4 minutes per batch. Avoid overcrowding which drops oil temperature and can cause rupture. If a ball opens and cheese leaks, remove it to a paper towel-lined plate; it will still be edible but drain more oil.

Drain and finish

Use a slotted spoon to transfer cooked buñuelos to a wire rack set over a baking sheet or paper towels to drain for 1–2 minutes. While still warm, sprinkle lightly with coarse sugar for a sweet-savory finish or a pinch of flaky sea salt if preferred.

Serve

Serve warm so the interior is gooey and the exterior is crisp. Buñuelos are best eaten within 30 minutes of frying but can be kept in a warm oven (200°F / 95°C) for up to 20 minutes without losing too much crispness.