COCA DE SANT JOAN
recipe from bakery shop Foix de Sarrià

Ingredients:

First step:

  • 250 g flour
  • 125 ml water, approx.
  • 60 g fresh bakers yeast

Second step:

  • 325 ml water
  • 60 g fresh bakers yeast
  • 750 g unbleached white flour
  • 150 g sugar
  • 10 g salt
  • 250 g butter
  • 4 eggs
  • Shredded lemon peel
  • Cinnamon powder
  • 10 g anis
  • 10 g coriander
  • 100 ml sweet wine
  • 300 g candied fruit (melon, cherries, orange…)
  • 300 g pine nuts

Diluted marzipan

  • 200 g almonds powder
  • 200 g powdered sugar
  • Add enough milk until you have an almond cream
  • 1 beaten egg with a pinch of salt

Preparation:

  1. Combine 125 ml water, the fresh yeast and 250 g of the unbleached white flour. Mix the ingredients and leave the dough undisturbed until doubled. Cover it with a paper film or dishcloth.
  2. Once the dough has doubled, add the sugar, the salt, the butter, 4 eggs, the shredded lemon peel, cinnamon powder, the sweet wine, the anis, the coriander, 200 ml of water and the rest of the unbleached white flour (750 g). Work it until you have a compact and elastic dough.
  3. Proportion the dough in balls of 300-400 g. You can freeze some balls to make more cocas in the future. Leave the other balls undisturbed until doubled. Important: freeze the balls you want to keep before they start growing!
  4. Flatten the balls with a rolling pin until they are about 0, 5 cm thick. Now you can give the coca its form. Rectangles with rounded ends are typical.
  5. Cover the surface of the coca with a small layer (1-2 mm) of diluted marzipan in order to give it its appropriate consistency.
  6. For the marzipan: First add the beaten egg to the almonds powder and the (powdered?) sugar. Then add some milk until the cream is consistent enough so it doesn’t drop off the coca.
  7. Decorate the coca with the candied fruit and pine nuts and let it undisturbed until it doubles again. Don’t forget to cover it with a dishcloth, so that it doesn’t dry.
  8. In the meantime you can preheat the oven. Sprinkle it with sugar just before putting it in the oven at around 200 grades.
  9. Bon appetite!!!!

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