Coca de Sant Joan
Rectangular slightly sweet bread flavored with anise and topped with candied fruit and pine nuts
City/Region: Cataloña
Time Period: 20th Century
In Cataloña, Saint John’s Eve is celebrated by eating cocas, rectangular slightly sweet breads that have a variety of toppings. These toppings can include savory llardon (basically chicharrones), or sweet ones like candied fruit, pastry cream, and nuts.
This recipe is an amalgam of several old recipes from the 1920s along with some of the more traditional ways of decorating the cake. The anise flavor isn’t overpowering and is balanced nicely by the slight sweetness of the bread. The level of sweetness reminds me of a brioche, but the texture is chewier. The pine nuts get lightly toasted and are delicious.
Ingredients:
- 1/2 cup (120 ml) whole milk
- 1 1/2 tablespoons (14 g) dry yeast
- 1/2 cup (100 g) sugar
- 3 eggs
- Zest of 1/2 lemon
- 1/4 cup (60 ml) anisette*
- 2 1/2 cups (300 g) bread flour
- 1/2 teaspoon salt
- 4 tablespoons (55 g) lard** or butter
- 1/4 cup (30 g) pine nuts
- Candied fruit, I used cherries, oranges, pears, and apricots
*You could substitute Sambuca or use a pinch of ground anise.
**Lard was used in the historical recipes, but butter works just fine here.
Instructions:
- Warm the milk to a bit above room temperature, between 90°F and 100°F (32°C to 38°C). In a large bowl, mix the yeast into the warm milk and let it sit for about 10 minutes, until it starts to foam. You can also add a pinch of the sugar if you want to really get it going.
- When the yeast mixture is foamy, whisk 2 of the eggs and add them and the sugar to the yeast. Whisk to combine.
- Stir in the lemon zest and anisette. If you’re using ground anise, mix it into the flour in the next step.
- In another bowl or the bowl of a stand mixer, mix the flour and salt. Add the milk and yeast mixture and mix until it comes together to form a dough.
- Add the lard a little at a time, mixing each portion in before adding more. Knead the dough until it’s soft and smooth.
- Place the dough in a bowl and cover it. Let it rise until it doubles in size, about 45 minutes.
- After the dough has risen, turn it out onto a lightly floured surface. Stretch and roll it into a rectangle. Transfer it to a lined baking sheet and cover it. Let it rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Make an egg wash by beating the remaining egg with a bit of water. When the coca has puffed up a bit, brush the egg wash on. Decorate it with the candied fruit and pine nuts. You can also add a bit of sugar for some sparkle.
- Bake for 20 minutes, or until it’s golden brown.
- Serve it forth.