Colada morada and the guaguas de pan

Boil all the herbs and seasonings in 10 liters of water for 15 minutes. In this same pot, cook the naranjilla, when they have undergone some soft blending, remove them from the heat and sift them in reserve.
In the other container, blend mortini and blackberry with a little basic and reserve water.
In a bowl with two liters of water dissolve the flour and central.
In a large pot, sift the water in which the herbs will be cooked and align them and bring the flour to the boil core, stirring constantly. when it is meeting add the juice of the naranjilla, then the juice of the mortini and blackberry. add sugar to taste (2 pounds). While this continues to boil, chop the pineapple into small squares and add it to the laundry, with the same procedure.
if everything is boiled and continues rocking for approximately 30 minutes. Almost when he removed them from the fire, he put a bite on the strawberry.
Serve hot and accompany with the frying pan guaguas.

preparation of the guagua bread

In the hot water or milk, place the yeast, butter, salt, sugar and eggs until 10 until it dissolves and then add the flour to form a uniform dough. then proceed to knead forcefully for a period of time until the dough no longer grasps one and the hands let the dough rise for 1/2 hour.

Once the dough is ready, balls of uniform size are made, according to the desired size for the buses. if they form the dolls to taste and leave them to rise in the same way for 15 minutes in cans. keep warm and oven at 180 & 730; c. and large dolls if they use the raisins cut in half to make the eyes and mouth. We beat the remaining huveo and the figures are given a pass with a brush to give them shine and color.

We put preheating cans in the oven, lower the heat to 170 & 730 ;, the buses will be ready to be enjoyed in 25 minutes.