The Brioche Coca with Fruit Confitada or Coca de San Juan is a typical Catalan elaboration, although in other places it is called in another way, which is eaten on June 23 of each year for the Verbena de San Juan. In this recipe that we present to you at recipegratis.net, the dough is Brioche, but this coca can be done in many other ways and add many other decorations such as the custard, and not only confined fruit or pine nuts.
| 🚻 8 Diners | 🕘 4h | 🍵 Medium Distribution | 🤯 |
| Ingredients to make brioche with confit fruit: |
| For the mother dough: 140 grams of flour (1 cup) 30 grams of fresh yeast 100 milliliters of temperate water | For coca: 90 grams of sugar 3 eggs 425 grams of strength flour 90 grams of butter 10 grams of salt 100 milliliters of milk 1 handful of fruit confit 1 handful of pine nuts 1 handful of sugar sugar o Glass ½ lemon sugar (zest) |
| ADDITIONAL CHARACTERISTICS: Average cost, popular at other parties, |
Ingredients to make brioche with confit fruit:
1. The first thing we have to do to prepare this coca recipe of Brioche with fruit confit is to gather all the necessary ingredients.
2. Then, start preparing the mother mass by joining all the ingredients and kneading it with a spatula until everything is well integrated. Apart, leave the butter at room temperature so that it is softened and being able to use it later.
3. Then let the mother dough rest inside the bowl you are going to use to make the coca dough, for an hour covered with a dry cloth.
4. When the mother dough has fermented and folded its volume, add the milk, the eggs, the sugar, the salt, the zest of half lemon and the flour (previously sifted). Then knead the entire mixture with a spatula.
5. Once all the ingredients are integrated, let the coca dough rest for 15 more minutes with a dry cloth above so that it continues to ferment.
6. past that time, flour the work table a little, take out the coca dough from the bowl and start kneading it by hand.
Trick: Add flour to your work table every time you consider it necessary.
7. Then add the butter, (which has to be an ointment type) and continue kneading by hand. Do not worry if the coca dough becomes very soft since with the kneading it will take more texture.
8. To knead the coca dough well you have to go like blowing against the work table, fold it towards you, turn it a room back, and hitting it against the table, as seen in the photograph.
Trick: If the dough does not take consistency after kneading it, you can add a little more flour.
9. Once kneaded for about 15 minutes, you will have a more elastic mass. Then take a ball shape, cover it with a bowl upside down so that it does not between air and let it rest for another 15 minutes.
10. After rest, you will notice that the dough has increased in volume, it is much more dry and consistent, and you can work better.
11. Amásala again a little more (with the Flocate Work Table), Bolea La Masa de Coca again, pass it to another bowl to make the last pre-ferture and cover it with a dry cloth until it doubles its volume, than It will be about 30 minutes.
Trick: This coca has about 4 hours of fermentation, but if you want to accelerate the process, you can add to the coca mass 20/25 gr more fresh yeast.
12. Once the dough has folded its volume, cut it in half to have 2 medium cocas, or leave it as it is if you prefer to have a brioche coca with fruit confined very large.
13. Then with the help of a roller, flattened the dough to have a coca shape and place it on a baking sheet on top of a plant paper.
14. Then paint the dough with a bit of beaten egg and adorn it to taste with the fruits confitted. Then wrap the oven tray with film paper so that it is tightly closed and let it ferment in until it folds its volume again.
15. Preheat the oven at 250º C above and below and while heating, operates the coca, and adds the pinions and a good amount of sugar or icing sugar on top. When putting the coca in the oven, the temperature drops to about 200º C and bake for about 25/30 minutes, or until you see that the coca is golden.
16. And voila! All his effort entails his reward, and after a long time we can enjoy our delicious coca from Brioche with fruit confit.
