Homemade Coca de Sant Joan: Traditional Recipe for a Magical Night

 

Homemade Coca de Sant Joan: Traditional Recipe for a Magical Night

Coca de Sant Joan (or Coca de San Juan) is one of the most iconic sweets of the midsummer festival in Catalonia, the Balearic Islands, and the Valencian Community. Soft, aromatic, and decorated with candied fruits or pastry cream, this coca is a must-have for the shortest night of the year.

Ingredients for the dough (makes one large coca):

  • 500 g strong bread flour (W300) for a soft and airy crumb

  • 120 ml whole milk (warm)

  • 15 g fresh baker’s yeast

  • 100 g sugar

  • 2 large eggs

  • 80 g butter at room temperature

  • Zest of 1 lemon

  • Zest of 1 orange

  • 1 teaspoon vanilla extract

  • A pinch of salt

For decorating:

  • Candied fruits to taste (cherries, orange, melon…)

  • Pine nuts (soaked in water beforehand to prevent burning)

  • Pearl sugar or regular sugar moistened

  • Beaten egg (for brushing)

Step-by-step preparation:

  1. Activate the yeast:
    Dissolve the fresh yeast in the warm milk with a tablespoon of sugar and a bit of flour. Let it rest for 15 minutes until it becomes frothy.

  2. Mix the dough:
    In a large bowl, add the bread flour, remaining sugar, salt, citrus zest, vanilla extract, and eggs. Incorporate the yeast and milk mixture.

  3. Knead:
    Knead by hand or with a mixer for 10 minutes. Gradually add the butter until fully incorporated. Continue kneading until the dough is smooth and elastic.

  4. First rise:
    Shape into a ball, cover the bowl with plastic wrap, and let it rise in a warm place until it doubles in size (about 1.5 hours).

  5. Shape the coca:
    Gently deflate the dough and roll it out into an oval shape about 2 cm thick. Place it on a baking sheet lined with parchment paper.

  6. Second rise:
    Cover with a cloth and let it rise again for 45 minutes.

  7. Decorate:
    Brush with beaten egg, arrange the candied fruits, soaked pine nuts, and sprinkle moistened sugar for a shiny finish.

  8. Bake:
    Bake in a preheated oven at 180°C (350°F) with top and bottom heat for 20-25 minutes, or until golden brown.

  9. Cool:
    Remove from the oven and cool on a wire rack.

Tips for the perfect Coca:

  • For a lighter, less airy crumb, you can use all-purpose flour (W180-220), but the traditional soft texture comes from strong bread flour (W300).

  • You can also fill it with pastry cream or whipped cream.

  • The dough can be enhanced with lemon and orange zest, or even a hint of anise for extra aroma.

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