In many places in Spain, the Verbena de San Juan is celebrated, a night full of rituals and delicious recipes, such as the traditional Coca de San Juan, Coca de Sant Joan or Catalan Catalan Dulce. In recipes, we share the original elaboration, which includes custard and cherries, but there are many versions that exist and that you can carry out. For example, you can replace the chocolate or angel hair, cherries with pine nuts or pork rinds, etc. The step by step. We explain how to make coca of San Juan sponjosa and perfect.
| 🚻 6 Diners | 🕘 4h | 🍵 Positive | 🤯 |
| Ingredients to make Coca de San Juan home: |
| For the dough :: 35 grams of bakers yeast 10 grams of salt 100 grams of sugar (½ cup) 3 eggs 100 grams of butter at room temperature 150 milliliters of temperate milk 1 lemon (the zest) 1 tablespoon of cinnamon powder 500 grams of strength flour | For the cream :: 500 milliliters of milk 4 egg yolks 125 grams of sugar 40 grams of cornstarch or starch 1 tablespoon of vanilla essence Cherry Bag or Frutas Frutas |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in spring-summer, |
Ingredients to make Coca de San Juan home:
1. First, prepare the custard. To do this, in a bowl mix the milk with the four egg yolks, sugar, vanilla and cornstarch until there are no lumps. Add the mixture in a saucepan and heat it over medium heat. Stir non -stop so that the cream does not stick and, when it starts boiling, leave it for a few seconds and retire it from the fire. At this point, it will have already thickened, so let it temper, pass it again to a bowl, cover it with film paper in such a way that touching the cream directly and reserve it in the fridge. If you want a simpler recipe, you can consult This other microwave custard recipe.
2. To make the dough of the coca of San Juan, pour the temperate milk in a jug, add the crumbled yeast and remove to undo it.
3. In another large container, place the flour, salt, sugar, cinnamon and lemon zest. Mix all these ingredients and make a hole in the center to add the milk and yeast mixture, as well as eggs. Integrate these ingredients into the dough.
4. Place the dough on your work table, knead a little more and see the flour that is missing. You will know that it is not necessary to incorporate more flour when the dough is easily taken from your hands, but without getting to detach.
5. Make a ball with the dough, place it in a bowl, cover it with a clean cloth and let it rest for 2 hours. To get a coca of San Juan Esponjosa, it is necessary to let the yeast do its job during this rest time. After the hours, you will observe that the dough has doubled its size.
6. stretch the dough once the rest time passed. With the amounts indicated, you will get a coca of San Juan Grande or two small. Once stretched, place the dough on a baked tray previously lined with baking paper, cover it again and let it rest another hour. After this time, another little will have uploaded. At this point, with your own knuckles you can form a kind of lattice on the surface, as shown in the image, to be able to fill out those lines with the cream.
Trick: 10 minutes before finishing the rest time, preheat the oven to 200 ºC with heat up and down.
7. Fill in the lines formed in the previous step with the custard. To do this, we recommend using a pastry bag. To finish forming the traditional San Juan coca, place the cherries at each crossing. Bake the coca at 200 ºC for 20-25 minutes, watching not to burn. Depending on the type of oven, time can vary.
Trick: You can use the frosted fruit that you like the most, but Coca de San Juan de Cream is usually used cherries.
8. Once the coca is golden above, take it out of the oven. Let it cool and just decorate it sprinkling sugar on top. Clever! You already have your Coca de San Juan of cream prepared to serve. As you can see, the result is a coca of San Juan sponge and delicious, perfect to celebrate so special night.
