Coca de Sant Joan is a favourite pastry during the celebrations of Nit de Sant Joan, or Night of Saint John.
In fact, it’s the only unusual meal prepared for this eve. All other dishes is absolutely up to your taste and your family’s customs.
By the way, I’ve already reviewed the main traditions and where-to-goes of this beautiful holiday in my article Nit de Sant Joan or Saint John’s Day.
This is a beautiful tradition and extremely delicious pastry containing nuts, candied fruits and of course anise seeds responsible for its special taste and aroma. And your kids will definitely appreciate the effort!
This year, we found one of the most unusual and outstanding recipes of Coca de Sant Joan shared by Ana Maria in her blog, translated it and tried to cook it ourselves.
Photos were also kindly provided by Ana. This recipe’s uniqueness hides in french brioche mass you’d have to prepare which is very flexible, soft, requires longer mixing time and turns out really spongy and juicy.
Let’s start, shall we?
Ingredients for the Coca de Sant Joan
- 500 gr of all purpose flour
- 10 gr of salt
- 100 gr of sugar
- 3 eggs
- 100 ml of cold water
- 100 gr of butter
- 40 gr of baking yeast with 20 ml of water
- Egg mixed with salt
- Pastry cream
- Candied fruits (the ones you like more)
- Pinch of anise seeds (depends on your taste)
- Pine nuts
- Glace sugar
Preparing the Coca de Sant Joan
Put pine nuts in water and leave it for a while.
Add flour, salt, sugar, eggs, anise and water to the recipient and mix it. All of the ingredients for the mass should be cold.
Add butter, mix properly until butter and other ingredients are properly incorporated.
Add fresh baking yeast with water and mix well to get the fine mass, if you mix it with hands and it gets too sticky, place it in the fridge for some time.
Form a ball and put it in the bowl greased with oil.
Cover it with a film or towel and leave in the fridge for 1 hour.
Give to the mass plain form you like and leave it for 30 minutes covered with film.
Spread egg mixed with salt over the surface of the mass.
Spread pastry cream, pine nuts and candied fruits over mass as you like.
Sprinkle glace sugar.
Bake in the oven heated to 50 C as much needed to get the volume.
Heat the oven to 190 C and cook for 15-17 minutes until it gets the golden colour.
Done! Happy Sant Joan!
Enjoyed this recipe? Share this post and cook this wonderful pastry with your friends!