Buñuelos, a colombian Christmas tradition!


2 cups – 200g salted ricotta
1 1/3 cup – 160g cornstarch
1tsp – 5g baking powder
3 tbsp – 40g granulated sugar
2 medium eggs
2 tbsp – 15g unsalted butter
a pinch of salt
milk to taste (optional)
vegetable oil to deep fry

5oz – 150ml cream
1 cup – 150g dark chocolate

for the dough
Grate the ricotta not too finely, and place it on a pastry board.
Add the cornstarch, baking powder, sugar and, forming a circle with your fingers in the center, pour the eggs, the butter at room temperature, and the salt.
Mix the ingredients with energy, obtaining a smooth and homogeneous mixture. If the mixture is too dry, add a few drops of milk.
Moisten your hands with water, and form balls the size of a golf ball. With this dough you will have to get 12 buñuelos. Fry in plenty of oil until golden brown.

For the ganache
Boil the liquid cream in a saucepan, remove from the heat and add the chocolate pieces. Mix with a whisk until the chocolate is completely melted.

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