Coca de Sant Joan, also known as “Coca de San Juan” in Spanish, is a traditional Catalan sweet bread enjoyed during the vibrant festival of Sant Joan, a celebration of the summer solstice. This delightful treat is characterized by its slightly sweet, brioche-like dough, adorned with colorful candied fruits and crunchy pine nuts.
Imagine biting into a soft, fragrant piece of Coca de Sant Joan, the sweetness of the dough perfectly balanced by the tartness of the fruit and the nutty crunch of the pine nuts. It’s a taste of summer in every bite, a delicious reminder of the festive spirit of Sant Joan.
Whether you’re looking to recreate a taste of Catalan culture or simply searching for a unique and delicious baking adventure, this guide will equip you with everything you need to know to make your own Coca de Sant Joan at home. Let’s get baking!
Ingredients You’ll Need:
For the dough:
- 4 cups all-purpose flour, plus extra for dusting
- 1/2 cup granulated sugar
- 1/4 cup warm milk (around 105°F/40°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
For the topping:
- 1 egg, beaten
- 1/4 cup candied fruits, such as citron, orange peel, and cherries
- 1/4 cup pine nuts
- Granulated sugar, for sprinkling (optional)
Substitutions:
- Don’t have milk on hand? You can substitute it with water, though it might slightly alter the texture of the bread.
- If you’re not a fan of candied fruit, feel free to use dried cranberries, chopped dates, or even chocolate chips.
Tools of the Trade:
- Large mixing bowl
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Baking the Coca de Sant Joan: A Step-by-Step Guide
1. Preparing the Dough:
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Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to work its magic!
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Combine the ingredients: In a large mixing bowl, whisk together the flour, sugar, lemon zest, and salt. Create a well in the center and add the softened butter, eggs, and the activated yeast mixture.
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Kneading time: Using your hands or a stand mixer fitted with a dough hook, knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable.
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First rise: Shape the dough into a ball and place it in a lightly greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
