A Taste of Colombian Christmas: Buñuelos and Natilla

The scent of anise and warm cheese still transports me instantly back to my study abroad days in Bogotá. During the Christmas season, the air was always thick with the sweet aroma of buñuelos frying and natilla simmering on the stove. Every family had their own secret recipe, passed down through generations, and I was lucky enough to be welcomed into several kitchens to learn the art of making these holiday staples. One particular memory stands out: standing shoulder-to-shoulder with my host mother, Abuela Elena, her hands expertly shaping the cheese dough while sharing stories of Christmases past. It wasn’t just about the food; it was about the love, laughter, and connection that came with sharing these treats.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 7
• Yield: Approximately 20 buñuelos & 1 large platter of natilla
• Dietary Type: Not Gluten-Free

Ingredients

For the Buñuelos:

• 1 lb white cheese (Queso Fresco from Costco works great)
• 1 1/2 cups cornstarch
• 2 eggs, beaten
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• Vegetable oil, for frying

For the Natilla:

• 1 quart milk
• 1 1/2 cups cornstarch
• 3/4 lb brown sugar
• 4-5 cinnamon sticks or 4-5 teaspoons ground cinnamon, to taste

Equipment Needed

• Food processor
• Large mixing bowl
• Large pot or saucepan
• Whisk
• Slotted spoon or spider
• Absorbent paper towels
• Large serving platter or bowl

Instructions

1. Prepare the Cheese: Grind the white cheese very finely in a food processor until it has a smooth, almost paste-like consistency. This is crucial for achieving the right texture in your buñuelos.

2. Combine the Buñuelo Ingredients: In a large mixing bowl, combine the finely ground cheese with the cornstarch, beaten eggs, brown sugar, and salt.

3. Mix the Dough: Mix all the ingredients together thoroughly until a cohesive dough forms. It should be slightly sticky but manageable. If the dough seems too wet, add a little more cornstarch, one tablespoon at a time, until you reach the desired consistency.

4. Shape the Buñuelos: Roll the dough into balls about the size of golf balls. This size ensures that they cook evenly and have a satisfyingly crispy exterior and soft interior.

5. Heat the Oil: Pour enough vegetable oil into a deep pot or fryer to reach a depth of about 3 inches. Heat the oil over medium heat until it reaches a temperature of approximately 325°F (160°C). You can test the temperature by dropping a small piece of dough into the oil; it should sizzle gently and turn golden brown in a few minutes.

6. Fry the Buñuelos (Part 1): Carefully drop the buñuelos into the medium-hot oil, being careful not to overcrowd the pot. Fry them slowly for a few minutes, allowing them to cook through and develop a light golden color.

7. Increase the Heat (Part 2): After a few minutes, increase the temperature slightly to medium-high. Continue to fry the buñuelos until they are deep golden brown and crispy on all sides. This higher temperature will help them achieve their characteristic crunchy exterior.

8. Remove and Drain: Remove the fried buñuelos from the oil using a slotted spoon or spider and place them on absorbent paper towels to drain excess oil.

9. Prepare the Natilla: In a large pot or saucepan, dissolve the cornstarch in the milk, ensuring there are no lumps. Whisk vigorously to combine.

10. Add Sugar: Add the brown sugar to the milk and cornstarch mixture.

11. Cook the Natilla: Cook the mixture over low heat, stirring constantly with a whisk. This is crucial to prevent the natilla from sticking to the bottom of the pot and scorching.

12. Add Cinnamon: When the sugar is melted and the mixture begins to thicken, add the cinnamon sticks (or ground cinnamon).

13. Continue Cooking: Continue to cook for about 15-20 minutes, stirring constantly, until the natilla has thickened to a pudding-like consistency. It should coat the back of a spoon.

14. Remove Cinnamon (If Using Sticks): After 15-20 minutes, fish out the cinnamon sticks (if used).

15. Cool the Natilla: Pour the natilla onto a very large serving platter or into a large bowl to cool slightly. This allows it to set up a bit before serving.

16. Serve: Cut the cooled natilla into chunks and serve with the warm buñuelos. The traditional way to eat them is to take a bite of the buñuelo and then a bite of the natilla. Enjoy!

Expert Tips & Tricks

• Cheese is Key: The type of cheese you use will significantly impact the flavor and texture of your buñuelos. Queso Fresco is traditional, but if you can’t find it, a mild mozzarella can be a decent substitute. Just make sure to drain it well to remove excess moisture.
• Temperature Control: Maintaining the correct oil temperature is essential for perfect buñuelos. Too low, and they’ll be greasy; too high, and they’ll burn on the outside before cooking through.
• Don’t Overcrowd: Frying the buñuelos in batches prevents the oil temperature from dropping too much, ensuring they cook evenly.
• Infuse Flavor: For a richer natilla, consider infusing the milk with cinnamon and orange peel for a few hours before cooking. Remove the peel before adding the cornstarch.
• Make Ahead: The natilla can be made a day or two in advance and stored in the refrigerator. The buñuelo dough can also be prepared ahead and kept refrigerated for a few hours. Fry them just before serving for the best results.

Serving & Storage Suggestions

Serve the buñuelos warm, ideally within a few hours of frying, paired with the natilla, which can be served slightly warm or at room temperature. Store leftover buñuelos in an airtight container at room temperature for up to 2 days, though they are best enjoyed fresh. Reheat them briefly in a warm oven or air fryer to restore some of their crispness. The natilla should be refrigerated and will keep for up to 4 days. Cover the surface with plastic wrap to prevent a skin from forming.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	517.5 kcal	N/A
Calories from Fat	58g	11%
Total Fat	6.5 g	10%
Saturated Fat	3.6 g	18%
Cholesterol	80 mg	26%
Sodium	279.9 mg	11%
Total Carbohydrate	107.8 g	35%
Dietary Fiber	0.5 g	1%
Sugars	50.7 g	202%
Protein	6.5 g	13%

Variations & Substitutions

• Gluten-Free Buñuelos: While traditional buñuelos use cornstarch, you can experiment with a blend of gluten-free flours for a completely gluten-free version.
• Dairy-Free Natilla: Substitute almond milk or coconut milk for the dairy milk in the natilla. Note that this will alter the flavor slightly.
• Flavor Variations: Add a pinch of anise seeds or a teaspoon of vanilla extract to the buñuelo dough for a subtle flavor boost. You can also add a splash of rum or brandy to the natilla for a more adult-friendly treat.
• Natilla Toppings: Before the natilla sets, sprinkle the top with shredded coconut, chopped nuts, or a dusting of cinnamon.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese for the buñuelos?
A: While you can, it’s best to grind the cheese yourself in a food processor. This ensures a smoother, more consistent texture in the dough.

Q: Why are my buñuelos sinking to the bottom of the pot?
A: This usually indicates that the oil isn’t hot enough. Make sure the oil reaches the correct temperature before adding the buñuelos.

Q: My natilla is lumpy. What did I do wrong?
A: Lumps in the natilla are often caused by not dissolving the cornstarch completely in the milk before cooking. Whisk vigorously to ensure the cornstarch is fully incorporated.

Q: How can I prevent the buñuelos from being greasy?
A: Maintain the correct oil temperature and avoid overcrowding the pot. Also, make sure to drain the buñuelos well on absorbent paper towels.

Q: Can I freeze the buñuelos or natilla?
A: While you can freeze them, the texture may change slightly upon thawing. The buñuelos may lose some of their crispness, and the natilla may become a bit grainy.

Final Thoughts

Now, armed with this recipe, you too can transport yourself to a Colombian Christmas. Don’t be intimidated by the frying or the constant stirring; the end result is well worth the effort. Gather your loved ones, put on some festive music, and create your own memories while crafting these delicious treats. Share your creations with friends and family, and don’t hesitate to experiment with variations to make this recipe your own. Buen provecho!