The shortest night of the year is approaching, and at Origen Oliva, we suggest enjoying it to the fullest with a typical sweet dessert from Catalonia and the eastern coast of Spain: coca de Sant Joan or coca de San Juan.
This pastry recipe with olive oil is somewhat complex due to the resting times required for the dough. However, as you well know, food is living matter, 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 (bread 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 flavor, perfect 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 portion of EVOO, and yeast. Knead slowly and add the olive oil in stages. This helps integrate it and unify the dough.
- Once the olive oil is fully incorporated, add the vanilla, cinnamon, and lemon zest.
- When the dough stops sticking and becomes uniform, let it rest for about 45 minutes.
- If it stretches without breaking, the resting time is complete.
- Work the dough, stretch it, and let it rest again for about half an hour, preferably covered.
- Roll out the dough until it’s slightly over half a meter. Brush it with the egg.
- Let the dough rest for twelve hours (ideally overnight).
- Once rested, check that it has doubled in volume due to the yeast.
- Decorate as desired with pastry cream or fruit in syrup.
- Bake for 13 to 15 minutes at 220°C (428°F). Make sure the baking is complete by testing 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!
