Coca de forner: the catalan traditional brioche cake

[one_third]Ingredients

500 gr bread flour

15 gr fresh yeast

250 gr luckwarm water

1 tsp salt

50 gr pine nuts

1/2 cup olive oil

1/2 cup sugar

3 Tbsp Anís del Mono (traditional anis liqueur)

[/one_third][two_third_last]Preparation

In a bowl, mix the fresh yeast with the water. In a big bowl, mix the flour and salt, and make a hole in the center. Pour the water with the yeast in this hole and stir, from the center to the edges, to slowly add the water to the flour. Once you can’t continue working in the bowl, take it out and knead it on a floured clean surface, until firm and smooth. Roll out with a rolling pin, in a circular or oval shape, and put it on a baking tray over nonstick paper. Let it rise in a warm place for around half an hour or an hour, or until it doubles in volume.

Preheat the oven at 200ºC (375-390ºF).

With your fingers coated in the anise liqueur, and just before baking it, make some holes in the dough, and sprinkle it with the sugar and the pine nuts. Bake in the oven for around 15-20 minutes, and spray some liqueur on top at the same moment you take it out. Let it chill before eating -if you can!;)-

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