Coca de San Juan with chocolate
When San Juan approaches we can't stop thinking about its traditional coca, so this year we wanted to update it a little bit and especially make it more attractive for choco addicts.
8 people
Difficulty: medium
Time: 50 minutes
Ingredients:
305 g strong flour
40 g cold butter
80g condensed milk
2 eggs L
65 ml of milk
15g sugar
1 Teaspoon vanilla extract
4g of salt
For the coverage:
100g dark chocolate
40g milk chocolate
40g white chocolate
3 dessert spoons of coconut oil, butter or sunflower oil
Preparation:
We put the yeast in half of the warm milk, stir and reserve 5 min.
Then we put all the ingredients in the bowl of the mixer except the milk with the yeast and the butter. Knead with the dough hook for 5 minutes and add the cold diced butter and knead with the dough hook until the butter is integrated, at this point we add the milk with the yeast and continue kneading until everything is well integrated.
We form a ball, leave in a bowl greased with oil, cover with film and let stand 90 minutes at room temperature. After this time, let the dough rest overnight in the fridge.
The next day we dump the dough on a floured surface and stretch with the help of a rolling pin, giving it an oval shape, place it on our MARKET ready plate and let it rest for another 30 minutes covered with a cloth.
Bake for 25 minutes with the oven preheated to 190 ºC, remove from the oven and let cool on a rack, take advantage of the fact that the coca is hot to cover it with the melted chocolate, to melt the chocolate we put the different types in a bowl suitable for microwaves and We add a tablespoon of coconut oil to each type of chocolate, put it in the microwave and heat it in intervals of 30 in 30 seconds.
Once melted, paint the entire surface with the help of a brush with dark chocolate and then decorate with milk and white chocolate, let cool completely before trying, if you want you can put it in the fridge for about 10 minutes so that the chocolate hardens completely .
Photos and recipe by MJ .
