You know we develop recipes for blogs, publications and other media, right? That’s why we wanted to share with you this recipe of our own Sant Joan coca, a very special dessert to enjoy now that summer starts. Its is a brioche cylinder with yogurt gelatine cubes and cherries, the fruit of the season! If you like this recipe, feel free to share it in your blog or media, as we have registered it under a Creative Commons Attribution – No Derivatives. Here you can check the details of this license.
365mm’s Sant Joan coca
200g hard wheat
16g baker’s yeast
Mix the hard wheat, the sugar, the salt and the baker’s yeast. Add the beaten egg and 3/4 of the milk. Start mixing and add the rest of the milk if necessary. Once the dough is uniform, add the butter and mix it with the dough. Knead it on the table for about 8 minutes until the dough is smooth. Make a ball with it, cover it with plastic wrap and let it rest for 30 minutes in the fridge.
Once rested, cut the dough in 50g portions and make balls with them, trying to let the seam on the lower part.
Apply butter in steel circles of about 6cm diameter and about 4-5cm tall and spread a bit of flour to avoid sticking.
Put the molds on an oven tray and put a ball of brioche inside each one. Cover the tray with plastic wrap and let it ferment for about 2 hours. It has to double its volume. Once fermented, paint the upper part with beaten egg.
Cook in a 210ºC preheated oven during 8-10 minutes or up until the upper part is golden. Let it chill and remove them from the mold.
5g gelatine leaves
Hydrate the gelatine leaves in cold water for 5 minutes. Remove the excess of water with a napkin. Put 100gr of yogurt in a pot and heat it (50ºC approx.). Add the gelatine to the rest of cold yogurt and put it in a square shaped mold previously covered with plastic wrap. It has to cover 1cm tall approximately. Let it set for a couple of hours i nthe fridge and cut in 1cm dices.
1 brioche cylinder
3 yogurt gelatine dices
Toasted pine nuts
Cut the cylinder in quarters and put the portions in a white dish. Among the brioche parts, put the yogurt gelatine and the cherries cut in halves without their pits. Add some pine nuts and mint leaves. You can finish to decorate the dish with a cherry juice reduction made with strained mashed cherries low flame cooked until it gets a syrup texture.