Vegan Buñuelos and Ponche Recipe - Mexican Holiday Dessert

flour

🥗Healthier: whole wheat flour

Whole wheat flour offers more fiber and nutrients.

sugar

🥗Healthier: honey

Honey is a natural sweetener with a lower glycemic index.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier, while vegetable oil is more budget-friendly.

Prepare the ponche by adding 2 cups guava, 1/4 cup hotes, 1 1/2 cups sugar cane, 2 Golden Delicious apples, 2 tamarind pods, 1/4 cup cinnamon, 6 cloves, 1 tablespoon hibiscus flour, and water to fill it up in a pot.

Mix the ponche ingredients and bring to a boil.

For the buñuelos, mix 1/2 cup flour, a pinch of baking powder, a pinch of cinnamon, a pinch of nutmeg, and 2 tablespoons coconut oil until crumbly.

Add a pinch of salt and 2 tablespoons of water gradually until the dough comes together.

Knead the dough for about 5 minutes and let it rest.

Divide the dough into small balls and roll them out to about 3 inches in diameter.

Heat 1/2 cup coconut oil in a pan and fry the dough for about 30 seconds on each side, flipping carefully.

Sprinkle sugar and cinnamon on both sides of the fried buñuelos.

Make the syrup by boiling 1/3 cup water with cinnamon and cloves, then add 4 tablespoons of ponche syrup and raw agave at the end.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens