Piñones coca recipe

Piñones or coca coca of Brioche is one of the elaborations that is most prepared in Catalonia. These cocas can be developed with salty or sweet ingredients, and any time is good to eat them, although this recipe that we present from recipes is more typical to eat it on the eve or verbena of San Juan, a very celebrated holiday in the Catalan community and than It coincides with the summer solstice on June 23 of every year. Well, we are going to cook a rich bcoca of pinions/b. Prepare it for your diners, we assure you that they will like it.

Ingredients to make coca of pinions:

1. The first thing we have to do to prepare this coca recipe is to gather all the necessary ingredients.

2. Then, start preparing the mother dough: gather all the ingredients in a bowl and remove with a spatula until everything is well integrated. Meanwhile, leave the butter at room temperature to soften, so you can use it later.

3. Let the mother dough rest inside the bowl you are going to use to make the easy dough for an hour covered with a dry cloth to double its volume.

4. Once the mother dough has fermented, add the milk, the eggs, the sugar, the salt, the zest of half a lemon and the sifted flour. Then it kneads the entire mixture with a spatula.

5. Once everything is well mixed, let the coca dough rest for 15 more minutes with a dry cloth on top so that it continues to ferment.

6. Then, flour the work table, take out the 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 must be ointment type) and continue kneading the mass of Brioix coca by hand. It is normal for the dough to become very soft, but do not worry because with the kneading it will take more consistency.

8. To knead it well you must hit the work table, fold it towards you, turn it a quarter back and you must hit again against the table as seen in the photograph.

9. When you knead it about 15 minutes, you will have a more elastic brioche dough. Now is the time to give it a ball, cover it with a bowl upside down so that it does not between air and let it rest for another 15 minutes.

10. Once he has rested, you will notice that the mass of pineapple coca has increased in volume, is much more dry and consistent and can work better.

11. The dough works again a little more (with the floured work table), then bolé it again, pass it to another bowl to make the last pre-ferture and cover it with a dry cloth until it doubles its volume (30 minutes about).

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. When the dough has folded its volume, cut it in half so that 2 medium cocas are left, or leave it as it is if you prefer a coca of pine nuts with a rather large confined fruit.

13. With the help of a roller, he flattened Brioxs dough so that he has a coca shape of San Juan and place it in a baking sheet on top of a silpat or a plant paper.

14. Next, paint the coca of pinions with a little beaten egg and adorn it to your liking with the pine nuts. Then wrap the oven tray with film paper so that it is tightly closed and let it ferment again in there until its volume folds again.

15. Once the last fermentation has made, preheat the oven at 250º C above and below and while heating, the coca of pine nuts and adds a good amount of sugar or icing sugar on top. Then put the brioche coca in the oven, but lowers the temperature to about 200º C and bake for about 25/30 minutes, or until you see that it is golden. You have already achieved your own homemade piñones coca. Enjoy it! And you can also try to do if you prefer this brioche coca with fruit confit for San Juan.