Buñuelos Dough - Cheese Fritters Dough - Ready to use (1 kg)

Buñuelos ready in minutes! With Happy Bites' half-kilo or one-kilo dough, you skip all the hard work and go straight to the flavor. Our traditional recipe guarantees buñuelos that are golden on the outside and fluffy on the inside. Perfect for sharing with family or for adding a Latin touch to your food business without kneading from scratch. Just thaw, fry, and enjoy. Always keep a pack in the freezer for when guests arrive!

Tips - Buñuelos Dough

1. Dough Preparation: Mix the baking powder (8 g) that comes with your dough. Add it only to the portion you're going to use at the moment.
2. Shaping: Make balls of 25-30g (ping pong size). They should be very smooth and without cracks to prevent them from bursting.
3. Temperature: Heat the oil until it reaches 150°C-165°C (300°F-320°F). On the stove: level 3-4 (gas) or 4-5 (induction). And maintain the temperature.
4. The Oil Trick (Without Thermometer): Heat the oil over medium heat. Add a small piece of dough; it should rise to the surface in 10 seconds. If it rises sooner, the oil is too hot. If it takes longer, it needs more heat.
5. Cooking: Fry for 10-12 minutes. The buñuelos should rotate on their own to become golden on the outside and well-cooked on the inside.

    

Storage

• Duration: 10–15 days refrigerated or up to 3 months frozen.
• Pro Tip: Divide the dough into 3 or 4 portions before freezing. This way, you can thaw only what you need each day, and the rest will remain intact.

Important:

1. Never fry frozen dough. It must be at room temperature (play-doh texture) for them to rise properly.
2. Mix the baking powder from the small container only with the dough you are going to use at the moment. Once combined, you must use it on the same day for the buñuelos to rise properly.

Ingredients: Corn starch, feta cheese, milk, mozzarella cheese, eggs, yuca starch, sugar, milk powder, salt.