Coca de San Juan is one of the most popular and traditional recipes of the San Juan festivities, which are celebrated on June 23 and 24 of each year.
Bakeries, as well as patisseries, offer a wide variety of cocas, a typical Catalan dessert that has become very popular. The original coca from San JuanIt has pastry cream and candied fruits.
- 300 gr of wheat flour
- 60 gr of sugar
- 35 gr of fresh yeast
- 2 eggs
- 60 g of butter or margarine
- 75 ml milk
- Ground almonds
- Candied fruits or cherries
- a pinch of salt
- The grated skin of a lemon
We suggest you make this delicious dessert with fruits or simply cherries. Here is a very simple and easy recipe to make, even with children.
1. The first thing is to prepare the coca mass, for this you have to dissolve the yeast with the warm milk. Reserve. In a bowl, beat the eggs with the sugar until you get a homogeneous mixture. Add the butter or margarine (melted), the salt and the lemon peel and beat again. Then add the yeast with the milk and the almond. Stir. To finish, add the sifted flour little by little and knead everything with your hands until the dough no longer sticks to your fingers. Wrap the dough with a cloth or plastic wrap and let it rise for about 3 or 4 hours, until it doubles in size.
2. Meanwhile, the pastry cream should be prepared. To do this, you need 1 liter of milk, 6 egg yolks, 200 g of sugar, 50 g of cornstarch, the rind of a lemon, cinnamon and vanilla. The milk is boiled with cinnamon and the skin of a lemon. Let it boil so that the milk takes on the aroma of lemon and cinnamon.
3. In a separate bowl, beat the egg yolks with the sugar and little by little add the cornstarch. Strain the boiled milk and add it to the yolks with sugar, always stirring. Mix all the ingredients and strain again to avoid clumps. Let cool before use.
4. After the dough has grown, knead it again gently. Put oil on a baking tray spreading the dough and giving it an oval shape. Cover it with a damp cloth and let it rest for an hour.
5. Meanwhile, heat the oven to 170 / 180º and garnish the dough with the pastry cream, pieces of candied fruit or just icing, like ours, and add the ground almonds. Brush everything with a beaten egg and bake the coca for approximately 30 minutes, until golden. Coca de San Juan can be served with a glass of sweet wine or very cool cava.
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