I am so excited to finally be sharing this recipe for Colombian buñuelos! Colombian buñuelos are, at least in my opinion, so much better than Mexican buñuelos, they are gluten free as they are prepared with cornstarch and tapioca flour and they do contain cheese, lots of cheese. Do I need to say anything more?
Postre de natas is a Colombian milk pudding, which is prepared with layers of milk skin. It requires time, just to warn you. The pudding consists of three ingredients: milk, egg yolk, and sugar. It is very easy to prepare, yet you will need patience. For that reason I hadn’t dared to make it yet, even though my husband begged for it for years. It is one of his favorite Colombian desserts.
Sometimes there are recipes that are particularly dear to me. These milhojas from Colombia are one of those. Reason for posting this recipe is the fact that we managed to eat milhojas when we were in Spain. Among the many delicious things I am still dreaming about are these milhojas. Milhojas consist of puff pastry, which is filled with vanilla custard, whipping cream and dulce de leche. Below you will see a picture of the milhojas we ate in the bakery Panetteria de Tirso in Madrid, Spain:
Today I am excited to say that this is a treat you most likely haven’t heard of if you are not Colombian: roscónes. Sweet yeast bread is already a good start, then add some cool guava paste (called bocadillo in Colombia, it has many other names in other Latin American countries) and you have a very exotic mix. I think only Colombians can create something, which is like breakfast and dessert merged into one piece of deliciousness. Yeast dough? For sure! Fancy braiding of said dough? You betcha! Excotic guava filling? Nothing less!