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Preparation:

  1. Combine the dry ingredients (flour, salt, sugar and yeast). Mix together the liquid ingredients (honey, eggs, milk, Muscat wine and anisette).
  2. Then combine the two mixtures together and add the Cadí butter PDO.
  3. Work the ingredients to form a dough. Add extra flour if the dough sticks to your hands a lot.
  4. Cover the bowl with a cloth and leave the dough to prove till it has doubled in volume.
  5. Briefly knead the dough and then roll it out into an oval, the traditional shape of a St. John’s Day Coca.
  6. Place it on a baking tray lined with baking parchment and leave to prove again until it has doubled in volume.
  7. Once the dough has risen, place your favourite glacé fruit on top, brush with beaten egg and sprinkle with a pinch of sugar. Then bake in the oven at 230 °C for 15 minutes.
  8. When you remove the coca from the oven, give it an attractive finishing touch by sieving icing sugar on top.


Chef’s tip:
the more aromatic the dough, the more flavoursome it will be. So if you want, add orange zest, spices or other liqueurs to the mixture.

Intriguing fact: the honey makes the dough not only sweeter but also softer.

Happy St. John’s Day!

Ingredients

Ingredients for one St. John’s Day Coca (350 grams)

  • 170 g strong flour
  • 30 g white sugar
  • 100 g Cadí DOP butter (soft, at room temperature)
  • 3 g salt
  • 12 g honey
  • 4 eggs
  • 75 cl whole milk
  • 12 cl sweet or semi-sweet wine made with Muscat grapes
  • 12 cl sweet anisette
  • 8 g fresh yeast
  • Glacé fruit (to taste)
  • Icing sugar (to taste)

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