Coca de Sant Joan

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The recipe

Coca de Sant Joan

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: SpanishDifficulty: Media
Rations

8

rations
Preparation time

30

minutes
Cooking time

20

minutes
Calories

kcal/ration
Resting time

2

hours 
Fermentation time

60

minutes
Total time

3

hours 

50

minutes

Live an unforgettable culinary experience with the melodious playlist of our blog while you prepare our delicious Coca de Sant Joan. This angel food cake is perfect for any occasion. Follow our detailed recipe, divided into simple steps, from creating the dough to forming a soft pastry cream center or choosing a vibrant array of candied fruits.

Enjoy the delicious aroma that will fill your home while the Coca de Sant Joan bakes, turning your baking afternoons into unforgettable moments. We encourage you to immerse yourself in this rich culinary tradition, which is equally a delight for the palate and the soul. Put on your apron, connect your playlist and enjoy creating the tastiest and most authentic Coca de Sant Joan!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • Sourdough:
  • 140 g Flour

  • 80 ml Warm water

  • 30 g Yeast

  • Coca dough:
  • 450 g Strong flour

  • 90 g Sugar

  • 3 Eggs

  • 90 g Lard (butter)

  • 10 g Salt

  • 75 ml Whole milk

  • 20 ml Aniseed

  • Zest of half a lemon

  • Option garnish with pastry cream:
  • Pastry cream

  • Sprockets

  • Sugar

  • Fruit garnish option:
  • Candied fruits

  • Sprockets

  • Sugar

Pasos

  • Preparation of sourdough:
  • In a bowl, dissolve the yeast in warm water (26 °C), then add the flour and mix all the sourdough ingredients together and let stand covered with a cloth for 1 hour.
  • Preparation of the coca dough:
  • In another bowl, mix the sourdough with the milk, eggs, sugar, salt, sifted flour and lemon zest. Let stand for 15 minutes.
  • Knead by hand on a table dusted with flour and shape the dough on a board.
  • Add the softened butter to the dough and knead again.
  • Stretch and fold the dough.
  • Let it rest on flour, form a ball and cover with an upside down bowl. Let stand for 15 minutes.
  • Turn the dough over so that it acquires tension and let it rest for another 30 minutes, until it doubles in volume.
  • The dough should weigh about 800 g. Weigh and divide into portions.
  • Rest each portion for 2 minutes in the form of a ball, spreading oil and sprinkling flour on top.
  • Option garnish with pastry cream:
  • Place the dough on a silicone mat or baking paper on top of the pan.
  • Roll out the dough using an oiled rolling pin.
  • Ferment in an airtight box or in the oven for 1 hour.
  • Mark the dough diagonally.
  • Add the pastry cream.
  • At the end of fermentation, add pine nuts and sliced almonds.
  • Preheat the oven to 250 °C and then reduce the temperature to 200 °C, just before baking add an ovenproof glass with 150 ml of water underneath to create humidity. Bake for 20 minutes.
  • Spray with aniseed or orange essence, using a spray bottle or a pastry brush.
  • Let it cool on a wire rack.
  • Fruit garnish option:
  • Roll out the dough and place it on a tray using an oiled rolling pin. Paint the surface with beaten egg and place the halved fruit.
  • Leave to ferment in a box for 1 hour.
  • Add pine nuts, sugar, almonds, candied oranges and candied red cherries.
  • Preheat the oven to 250 °C and then reduce the temperature to 200 °C, just before baking add an ovenproof glass with 150 ml of water underneath to create humidity. Bake for 25 minutes.
  • Sprinkle with anise or orange essence.coca st joan frutas

Información nutricional (por ración)*

  • Serving Size: 132.5g
  • Total number of serves: 8
  • Calories: 437.62kcal
  • Carbohydrates: 69.08g
  • Protein: 10.33g
  • Fat: 11.64g
  • Saturated Fat: 6.48g
  • Trans Fat: 0.07g
  • Cholesterol: 64.63mg
  • Sodium: 554.62mg
  • Potassium: 132.87mg
  • Fiber: 2.6g
  • Sugar: 11.04g
  • Vitamin A: 351IU
  • Vitamin C: 0.072mg
  • Calcium: 20.25mg
  • Iron: 3.13mg
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Key points of the recipe


  1. Proper mixing of the sourdough: It is essential to properly mix the sourdough ingredients (flour, warm water and yeast) and allow it an adequate resting time, at least 1 hour. This step is crucial for the development of the flavor and texture of the coca.

  2. Kneading and fermentation process: After integrating the sourdough with the other ingredients, it is important to knead it by hand, allowing the butter to integrate well. The resting and fermentation phases are key: be sure to give the dough enough time to double its volume, which will influence the final fluffiness of the product.

  3. Temperature and baking time: Preheating the oven to 250 °C and then baking at 200 °C for 20 minutes is essential to obtain a golden, well-baked coca. Attention to temperature and baking time will ensure a perfectly textured and colored coke.

Pairing with wine

Coca de Sant Joan is a recipe with very characteristic light and sweet flavors. For the right pairing, I would look for a wine that does not compete with these flavors, but complements them. In this case, I would recommend a Moscatel wine, specifically a sweet Moscatel de Valencia wine. This type of wine has a citric and sweet touch that could accompany very well the sweetness of the coca and the touch of aniseed. Moscatel has a medium body, which will help balance the texture and flavor of the coca.

A brut nature cava or sparkling wine could also be chosen, especially if the coca is served as a dessert during festive celebrations.

It is important not to pair this dish with full-bodied or intense wines, such as Cabernet Sauvignon or old red wines, as they could compete with the flavor of the coca and result in an unbalanced pairing.

Beer pairing

For the Coca de Sant Joan, we would recommend a pairing with a Belgian Tripel beer. These types of beers have high levels of carbonation that cleanse the palate, while their sweetness and full body can stand up to the density and texture of pastry cream and/or candied fruit garnishes. In addition, the fruity and spicy flavors of Belgian Tripel can echo the flavors of anise and lemon zest in the recipe. Pairing with very hoppy or bitter beers, such as IPAs, should be avoided, as these flavors could clash with the sweetness and spicy flavors of coca.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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