Coca de Sant Joan
Serves 4 to 6
- 250g bread flour
- 100g sugar
- 100g butter
- 20g dry yeast
- 3 eggs (2 eggs + 1 egg for brushing)
- 1/2 cup milk
- pine nuts
- zest of 1/2 lemon
- confit fruit
- pinch of salt
- 2tbsp anise seeds
Begin by dissolving the dry yeast in the milk by slightly warming it just above room temperature. Add 3 tbsp of flour and work the dough until it becomes smooth. After forming the dough, let it rest until it doubles in size, creating a fermentation “starter”. Set this “starter” aside.Next, make a mound out of the rest of the flour on the work surface. Create a well in the center. Add the butter, sugar, eggs, salt, lemon zest, and anise to the flour well, and gradually mix until a loose dough is formed. Then, add the “starter” to the loose dough and work it all together until it is firm and smooth. Stretch the dough onto a greased baking sheet until it is 1cm thick and in a long oval shape, then paint the surface of the dough with egg. Place the confit fruit (in small pieces) on the surface of the dough, then allow the dough to rise, covered by a cloth, until it has doubled in volume again. After this final rise, place the pine nuts on top of the dough and dust the whole coca with sugar. Bake in the oven at 180C for 20 minutes.
