Coca de Sant Joan
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minutesLive 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!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
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.
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