Cocas are a type of dough, sweet or salty, whose base is the bread dough. If they are salty, they carry oil in the dough and if they are sweet, they are added butter, butter, eggs and sugar. They are similar to the mass of brioix. Each worker has his or her specialties and, although they all look alike, each mass has its own personality. Although we strive, it is very difficult to get the texture that the artisan baker gives these masses, but we can get a homemade coca more than acceptable if you have a good recipe.
In San Juan, it is typical, in Catalonia, to eat these sweet cakes with candied fruits, with cream, with pine nuts or with angel hair. They are eaten in the celebration of the verbena of San Juan and constitute an excellent dessert or “snub”. If you do not know the meaning of this word, I will tell you that dinner in Catalan is sopar, so you can already deduce it.
This recipe I have obtained from the book of J Rondissoni entitled Sweets. Manual of pastry, confectionery and confectionery (1948) Ed. Bosch. Like other times, I have made small modifications to the original recipe, since the amount of fats seemed excessive the first time I prepared them and I prepared it with cream instead of candied fruits.
- 400 g of flour
- 3 eggs
- 125 g of sugar
- 50 g of lard
- 50 g butter
- 15 g baker’s yeast
- Zest of a lemon
- 100 ml milk
- a pinch of salt
- Candied cherries
- 50g of sprockets (optional)
- 4 egg yolks
- 125 g of sugar
- 500 ml milk
- 40 g cornstarch
- 1/2 teaspoon ground cinnamon
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St. John’s Coca Cream: Recipe Preparation
Preparation of the custard (see article on this subject here):
In a saucepan, put the four yolks, sugar, cinnamon and half the milk. In a glass, turn out the cornstarch and pour this mixture into the saucepan. Beat with the rod and heat over medium heat on the stove without removing. When thick, reserve.
Preparation of the cokes:
The first thing is to prepare the dough. Crumble the baker’s yeast into a bowl and add half the milk. Add flour until a dough is obtained. Cover the dish with a dish towel and let it ferment until it doubles its volume (about half an hour).
While this mass rests, prepare the second mass. Peel two eggs in a bowl (the third will be used only to paint the coca), add the rest of the milk, sugar, a pinch of salt, soft butter and butter and lemon zest. Incorporate the sifted flour slowly. Knead with kneader or mix with a spoon. Once all the flour has been integrated, reserve until the dough is ready. While you can prepare the custard.
When the dough has doubled its volume, join the two doughs with the kneader or with the hands (sticks a lot). When they have integrated well, we pass it to the marble sprinkled with a little flour.
Working the dough for 20 minutes is stretched, folded and given a quarter turn successively. You can insert rest periods of five minutes to work the dough better. First it sticks a lot in the hands, but you should not add more flour. As it is fermenting, it is less and less stuck until it stops sticking. It’s best that you look at the video.
Break the dough into two, knead and spread with the roller, giving it an oval shape of a thickness of something more than a centimeter. Leave on a floured baking paper in the baking tray. Paint the surface with beaten egg. Although I have decorated at this time, I recommend that you let ferment two or three hours in the oven closed and cold the two cocas and decors after. So you will not break the custard.
Once the cokes have doubled their volume, decorate with cream with the pastry sleeve and place the cherries and pine nuts above. Cover with a thin layer of sugar and bake at 200º C for 15 minutes or until golden brown. If it is browned a little the gratin is put carefully that it does not burn. You can make one with pine nuts and another without them as I have.
Once baked, anise droplets are poured over it. And now it is allowed to cool and, once cold, to enjoy it!