Coca de Sant Joan
Introduction to Coca de Sant Joan
Coca de Sant Joan is a traditional Catalonian pastry, often enjoyed during the summer solstice celebrations. Named after St. John the Baptist, it is an integral part of the festival known as La Revetlla de Sant Joan or "Saint John's Eve." This festive occasion is marked by bonfires, fireworks, and a feast where this special pastry takes the spotlight. Coca de Sant Joan can vary in toppings, but is typically adorned with colorful candied fruits and pine nuts, set on a sweet, eggy dough often infused with aromatic hint of aniseed or citrus.
A Brief History
The origin of Coca de Sant Joan dates back to ancient fertility rituals celebrating the summer solstice. Over the centuries, what was once a simple flatbread evolved into the rich and colorful dessert known today. This evolution was influenced by the distinctive culinary traditions of the Catalonian region, where use of candied fruits and pine nuts is popular. Today, the pastry stands as a symbol of Catalan cultural identity and is a fixture in celebratory events throughout the region.
Ingredients
- 500g of all-purpose flour
- 100g of sugar
- 100g of unsalted butter, melted
- 2 eggs
- 50g of almond powder
- 100ml of milk
- 25g of fresh yeast
- Zest of 1 lemon
- 1 teaspoon of salt
- A few tablespoons of anise liqueur (optional)
- 200g of candied fruit
- 50g of pine nuts
- Extra sugar for dusting
Preparation
Preparing the Dough
- Begin by dissolving the fresh yeast in a small bowl with lukewarm milk and a teaspoon of sugar. Allow the mixture to sit until frothy, about 10 minutes.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Create a small well in the center where you'll pour the yeast mixture, eggs, melted butter, the lemon zest, and the optional anise liqueur.
- Mix all ingredients thoroughly until the dough begins to form. Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. This step is vital for activating the gluten, which provides structure to the pastry.
- Once kneaded, place the dough in a lightly greased bowl, cover with a cloth, and leave it to rise in a warm place for at least 1 to 1.5 hours or until it doubles in size.
Shaping and Topping the Coca
- After the first rise, punch down the dough to release the air. Transfer it onto a lined baking tray and roll it out into a large oval shape, about 1cm thick.
- Decoratively arrange the candied fruit on top, pressing gently into the dough. Sprinkle a generous amount of pine nuts over the fruits.
- Cover the dough lightly with a cloth and let it rise for another 30 minutes. Meanwhile, preheat your oven to 180°C (355°F).
Cooking Process
Before baking, beat an egg and brush it evenly over the dough’s surface. This will give the coca a beautiful golden sheen when baked. Dust with a bit more sugar for sweetness and crunch. Place the coca in the preheated oven, and bake for 20-25 minutes or until the edges are well-browned and a tempting aroma fills your kitchen. Allow it to cool slightly before moving it to a wire rack.
Serving Suggestions
Coca de Sant Joan is best served at room temperature, making it ideal for a warm summer night celebration. It pairs excellently with cava, a sparkling Spanish wine, or a traditional sweet vermouth. For those with a sweet tooth, a scoop of vanilla ice cream on the side enhances the dessert experience. Enjoy the coca alongside fireworks and festivities for the complete Sant Joan experience.