Coca de San Juan
Desserts and sweets
- 250 g strength flour
- 200 g of candied fruits (melon, orange, cherries, etc.)
- 75 g of milk
- 55 g soft butter
- 55 g sugar
- 25 g pine nuts
- 20 g of pressed yeast
- 2 eggs
- 1/2 glass of anise
- Grated lemon peel
- Salt
- Sugar
- Extra virgin olive oil or butter
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Preparation
Melt the yeast with the milk a little hot.
Add 3 tablespoons of flour and work until you make a smooth dough; Let it sit until it doubles in volume.
Make a volcano on the marble with the flour and place the butter, eggs, sugar, salt, lemon zest and anise in the center.
Work with your hand or fork the ingredients in the middle, add the fermented dough and continue working with the flour until you obtain a thin and compact dough.
Roll it on a baking sheet greased with extra virgin olive oil or butter. It should be approximately 1 cm thick and oval in shape.
Paint with egg and place the candied fruits on top, cut into pieces, and let it rest until it doubles in volume.
Spread the pine nuts on top, pour sugar on top and bake at 180ºC for about 20 minutes.Variations:
Before placing the fruit, you can put a very thin layer of marzipan lowered with a little egg white.
Cream can be added after letting the dough with the fruits remove.
Spices (cumin, cinnamon, star anise, etc.) can be added to the dough, well crushed.
It can be made without candied fruit.
It can be filled with cream, angel hair, etc. -
- Source: Corpus of Catalan Cuisine