The shortest night of the year is approaching and Origen Oliva suggests you enjoy it to the fullest with a sweet dessert typical of Catalonia and the Levante peninsula: coca de Sant Joan or coca de San Juan.
This recipe for baking with olive oil is a bit complicated to make due to the time the dough needs to rest. However, as you well know, food is a living material and respecting natural processes is beneficial for our health and, in this case, for our pleasure.
Ingredients: (for a coca of approximately half a kilo)
- 300 grams of strong flour (baker's flour)
- 2 eggs
- 45 grams of sugar
- A pinch of salt
- 50 cl of water
- 50 grams of yeast
- 20 cl of Arbequina olive oil (we recommend it for its flavour, suitable for sweets and pastries)
- Vanilla
- Cinnamon
- Lemon zest
- Pastry cream
- Fruit in syrup to taste
Preparation of coca de San Juan with olive oil:
- Mix the flour, eggs, sugar, salt, a small amount of EVOO and the yeast. Knead slowly and add the olive oil in stages. This will help to integrate and unify the dough.
- After adding the olive oil, add the vanilla, cinnamon and lemon zest.
- When it stops sticking and is a uniform dough, we let it rest for about 45 minutes.
- If it takes a long time to break when you stretch it, it means that the rest is complete.
- Knead the dough, roll it out and let it rest for another half hour, preferably covered.
- Roll out the dough with a rolling pin to a length of just over half a metre. Brush it with egg.
- Let the dough rest for twelve hours (ideally overnight).
- Once it has rested, check that it has doubled in volume due to the action of the yeast.
- Decorate it to your liking with pastry cream or fruit in syrup.
- Bake for 13-15 minutes at 220 degrees. Make sure to check that the baking is complete by poking the dough with a toothpick. If it comes out clean, the coca is ready.
What did you think of our coca de Sant Joan recipe? What do you usually eat on the shortest night of the year? Share your recipes!
