Prep Time: 1 hour, 45 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 5 minutes
Yield: 6 Servings
- 1/2 cup milk
- 2 envelopes (1/4 oz each) dry yeast
- 4 cups unbleached white flour
- 2 eggs
- 1/2 cup granulated sugar
- rind or zest of 1 lemon
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup canola oil
- 4 Tbsp unsalted butter
- 2/3 cup water
- 1 egg white
- several types of candied fruit – oranges, cherries, etc.
- 3 Tbsp pine nuts, optional
Grease a cookie sheet and set aside.
Dissolve the yeast in lukewarm milk in a glass measuring cup. Melt butter.
Sift the flour into a large mixing bowl. Make a hole in the center of the flour. Add eggs, sugar, yeast-milk mixture, lemon zest, salt and cinnamon to the center of the flour. Stir slightly.
Add canola oil and melted butter to the bowl. Mix thoroughly, while adding water a bit at a time until a soft dough is formed. (The amount of water needed will depend on temperature and weather conditions.) Form a ball in the bowl. Cover the bowl with a towel and leave it in a warm place, out of drafts. Allow to rise until dough has doubled in size.
Heat oven to 350F (176C) degrees.
Turn the dough onto the greased cookie sheet. Sprinkle flour on the dough. Roll out the dough with a rolling pin to the form of a long oval, about 1/2-inch thick.
Lightly beat the egg white. Brush top of coca. Decorate with the candied fruit and sprinkle with granulated sugar.
Position a rack in the middle of the oven. Place the baking sheet in the oven for approximately 20 minutes or until coca turns a golden brown. Serve warm.
Guide's Response to User Reviews
"The ingredient error noted in the review has been corrected." - Tony & Lisa Sierra, Guides to Spanish Food