Sweet coca

Sweet coca

By
From
Catalonia
Serves
6
Photographer
Laura Edwards

Don’t think coca here means the same as cocoa. Coca can be sweet or savoury, and this sweet version is delicious. If you’ve made the candied fruits, you’re probably still looking for more ways to use them up. Of course, you can use any summer fruits as well. Enjoy!

Ingredients

Quantity Ingredient
12g fresh yeast
or 7g sachet fast-action dried yeast
330ml lukewarm water
pinch sugar
500g plain flour, plus extra to dust
10g fine sea salt
1 lemon, finely grated zest
1 tablespoon extra virgin olive oil, plus extra to brush
1 free-range egg yolk
2 tablespoons caster sugar, plus extra to sprinkle
fine polenta, to dust

to serve

Quantity Ingredient
500g Whole candied oranges, candied fruit, sliced, (oranges, pineapple, cherries, lemons)
70g toasted pine nuts

Method

  1. Cream the yeast in a bowl with a little of the water and a pinch of sugar. When smooth, add three-quarters of the remaining water and leave to stand, covered, for 30 minutes until the mixture starts to bubble.
  2. Sift the flour and salt into the bowl of a stand mixer. Add the yeast and the rest of the ingredients apart from the polenta and knead with the dough hook for 5 minutes on a low speed, adding more of the water if it looks a little dry. Leave to stand for 10 minutes then knead again for 5 minutes until smooth and elastic. Cover and stand for 1 hour or until doubled in size.
  3. Divide the dough into six equal portions, then roll out on a lightly floured surface into 30 cm tongue-like shapes. Sprinkle two baking trays with a little polenta, place the dough pieces on top, cover with a clean tea towel and stand in a warm place for 15 minutes.
  4. Preheat the oven to as high as it will go. Brush the dough bases lightly with olive oil and sprinkle with sugar. Bake for 10– 12 minutes, or until the bases are golden and crisp. Serve warm with the candied fruit and pine nuts sprinkled on top.
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