COCAS INDIVIDUALES DE SANT JOAN Gluten free

DifficultyBeginner

Yields1 Serving
Total Time1 hr
 500 g Breadmaking mixture Basic Mix Proceli
 75 g Sugar
 50 g Margarina
 250 g Water
 2 Eggs
 1.50 g Anise Powder
 1.50 g Cinnamon
 25 g Fresh yeast
 Candied fruit (decoration)
 Sugar (decoration)
 Pine nuts (decoration)
 1 Egg (decoration)
1

We put the pine nuts in soak in water during the time the dough is made and fermented, so they hydrate and we will avoid burning them during cooking.

2

In a bowl we put all the ingredients: Basic Mix Proceli bread flour, cinnamon, anise powder and sugar, eggs, yeast diluted in water and butter in pieces (at room temperature) and knead by hand or with the help of a robot to obtain a thin and elastic mass.

3

We separate the dough into 6 portions of 150g on the countertop with flour and stretch them individually with the help of a rolling pin until giving them an oval shape approximately 1 cm thick.

4

We put the 6 portions of dough on a baking sheet, on baking paper and paint them with egg and decorate with candied fruit and the drained pine nuts. We put in the cold oven and leave to ferment until they double their volume.

5

Once the dough is fermented, sprinkle the sugar over the doughs and put them in the preheated oven at 180g for 10 minutes.

We let it cool for 10 minutes and it is ready to eat.

Ingredients

 500 g Breadmaking mixture Basic Mix Proceli
 75 g Sugar
 50 g Margarina
 250 g Water
 2 Eggs
 1.50 g Anise Powder
 1.50 g Cinnamon
 25 g Fresh yeast
 Candied fruit (decoration)
 Sugar (decoration)
 Pine nuts (decoration)
 1 Egg (decoration)

Directions

1

We put the pine nuts in soak in water during the time the dough is made and fermented, so they hydrate and we will avoid burning them during cooking.

2

In a bowl we put all the ingredients: Basic Mix Proceli bread flour, cinnamon, anise powder and sugar, eggs, yeast diluted in water and butter in pieces (at room temperature) and knead by hand or with the help of a robot to obtain a thin and elastic mass.

3

We separate the dough into 6 portions of 150g on the countertop with flour and stretch them individually with the help of a rolling pin until giving them an oval shape approximately 1 cm thick.

4

We put the 6 portions of dough on a baking sheet, on baking paper and paint them with egg and decorate with candied fruit and the drained pine nuts. We put in the cold oven and leave to ferment until they double their volume.

5

Once the dough is fermented, sprinkle the sugar over the doughs and put them in the preheated oven at 180g for 10 minutes.

We let it cool for 10 minutes and it is ready to eat.

COCAS INDIVIDUALES DE SANT JOAN Gluten free