Johannis coca

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Ingredients

1 kg bread flour
20 gr salt
125 gr sugar
50 gr yeast
500 gr egg
100 gr milk
100 gr Carob powder
575 gr butter
30 gr Sweet Carob Spread

Elaboration

First of all we mix the following products: flour, carob powder, cocoa powder and sugar. Later we add: the mashed potato, the eggs, the whole milk (pasteurised), and the salt. To enhance its flavor we will add a bit of carob syrup or if we do not have a little honey. All of this we mix together but the dough should not be kneaded to much. When the dough is smooth, we will add the butter always at room temperature (never melted), and mix everything. We let the dough rise for 2 hours, change the bowl and then wait another 24 hours.

Finally, we will take a tray and shape balls/cocas of about 120-150 grams. Then, we put a little syrup over the cocas, and we will coat them with the carob powder. Afterwards we put the dough on the tray and in the oven at a temperature of 180 degrees for 12-14 minutes. Make sure there is no steam in the oven. After these minutes you have the cocas ready to be eaten.

Receta de: Forn Ca’n Salem -de Jaume Oliver-