Coca de Sant Joan

Pastry cream

1. Infuse the milk with the lemon peel and cinnamon.
2. Whisk the yolks with the sugar and cornflour, add the strained milk and cook over a gentle heat, stirring constantly, until it thickens.
3. Transfer it to a piping bag and leave to cool with cling film touching the surface.

Dough and baking

1. Dissolve the yeast in the warm milk; mix with the flour, sugar, salt, zest and eggs and knead for 10 min.
2. Work in the butter little by little and knead until the dough is smooth.
3. Let it rise until doubled in size (about 2 h).
4. Stretch the dough into an oval on baking paper and let it rise for 1 h more.
5. Brush with egg, pipe lines of pastry cream and scatter over the pine nuts and sugar.
6. Bake at 180 °C for about 20 min, until golden.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 180 g	100 g	% IR*	Share
Energy	460 kcal	256 kcal	23 %
Fat	13 g	7.2 g	19 %
of which saturates	6.8 g	3.8 g	34 %
Carbohydrate	75 g	42 g	29 %
of which sugars	33 g	18 g	37 %
Fibre	1.6 g	0.9 g	—
Protein	10 g	5.6 g	20 %
Salt	0.2 g	0.1 g	3 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Sugar: 10 g per serving

Not counted (couldn't be estimated):

• Pine nuts

Photos