St John Coca

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What you need

Dough:

25 g fresh yeast, 100 ml milk, 400 g strong flour, 100 g sugar, 1 cinnamon stick, 1 tsp anise seeds, The grated zest of ½ lemon, 2 eggs, The same weight in room-temperature butter as the weight of the eggs w

Así puedes prepararlo

Dough:

Dissolve the yeast in the warm milk and add flour until you have a semi-liquid batter.Let it grow to twice its size.Mix the rest of the flour with the sugar, cinnamon, anise seeds, and lemon zest.Add the eggs, butter, sweet anise, and the yeast batter.Knead until you have a smooth texture which doesn't stick to your fingers.Roll out the dough using a rolling pin on the Baking sheet until it’s completely covered.Brush the coca with egg, using the Duo Tool Brush, and sprinkle with some sugar.Leave it to rest for 30 minutes in a warm spot so that it will grow.

Cream:

Mix 220 ml of milk with the sugar, the lemon zest, and the cinnamon in the Ogya.Microwave for 4 minutes at 800W and take the lemon and cinnamon out.Dissolve the starch in the rest of the milk, whisk the egg yolks in, and mix well with the warm milk in the Ogya.Microwave for 45 seconds at 800W and beat hard until you obtain a smooth texture.

Assembly:

Pour the cream into the Decomax with the serrated nozzle, and draw cross lines on the coca.Sprinkle the pine nuts, and cook in the preheated oven at 200ºC for 20 minutes.

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