For the dough

• 500 g all-purpose wheat flour (4 cups)
• 150 g vegetable shortening or pork lard (¾ cup)
• 100 g unsalted butter (½ cup)
• 4 egg yolks
• 10 g anise seeds (2 teaspoons)
• 120 ml hot water (½ cup, for the anise infusion)
• 10 g white sugar (2 teaspoons)
• 4 g salt (¾ teaspoon)

For the syrup

• 500 g chancaca, chopped
• 300 g brown sugar (1½ cups)
• 1.5 liters water (6 cups)
• 300 g pineapple with peel, cut into pieces (2 cups)
• 1 apple, cut into pieces
• 1 quince, cut into pieces, optional traditional ingredient
• 1 orange, cut into pieces with peel
• 1 cinnamon stick
• 4 cloves
• 5 g anise seeds (1 teaspoon)
• 1 fig leaf, optional traditional ingredient
• 10 ml lemon juice (2 teaspoons)

For decorating

• 80 g colorful sprinkles (½ cup)
• 30 g small colorful candies (¼ cup)