The day of San Juan is approaching, celebrated on 23 June, specifically, the festival is celebrated on the night of June 22 to 23. But … do you really know what the origin of this holiday is?
The origin of the day of San Juan
The day of San Juan or Sant Joan has its origin in the celebration of the summer solstice Its origin comes from the pagan festivals of thousands of years ago, when sun cults were carried out, since it was considered one of the gods and the star king.
Today, each town has its typical traditions. In the south, they tend to light rag dolls at the bonfires while in Menorca, the bonfires are mixed with characteristic horses and their riders. This festival is also known in other countries such as Portugal, all with one element in common: the bonfires of San Juan.
It should be noted that, throughout June 21, in the northern hemisphere we live the longest day and the shortest night, while in the south, we experience the shortest day and the longest night.
In the gastronomic theme, it is well known that almost all festivities always have a typical dish or sweet associated with it. In the case of the day of San Juan, it was not going to be less: do you know what it is?
“Coca de San Juan “
The typical sweet is the coca de San Juan. It is a cake, generally flat, that is eaten almost all along the Mediterranean coast. Su nombre tiene que ver con la palabra latina cocere, que quiere decir “cake” en inglés y “kuchen” en alemán.
In our country we find three different recipes, depending on the geographical area:
- La coca de San Juan. It usually has pine nuts and candied fruit. You can also add pastry cream. There are many more variants, such as pork rinds, puff pastry, marzipan …
- The coca of San Juan from Alicante It is a fine tuna belly patty accompanied by figs.
- The “bamba coca” of San Juan. Typical of Menorca, also known as Menorcan ensaimada. It is usually taken with chocolate.
Each and every one of the variants whets the appetite but we are sure that the traditional coca brioche with candied fruit is a classic that does not usually fail.
Here we share the typical San Juan coca recipe:
Recipe of the traditional San Juan coca
1st) PRE-FERMENT DOUGH
- 500 g
- 30 g fresh yeast
- 350 g milk
Perform a short kneading and allow it to double in volume.
2º) BRIOCHE DOUGH
- 1000 g
- 225 g sugar
- 30 g salt
- 300 g eggs
- 90 g fresh yeast
- 100 g Ron drink
- 50 g cold milk
- 224 g butter
- 1 lemon
- 1 Vanilla
1-Make a previous infusion (minimum 2 hours) of vanilla, lemon zest and cinnamon.
2- Knead in a conventional way adding the pre-ferment (previously reserved 1 hour), with the rest of the ingredients.
3- We add the butter at room temperature at the end of the kneading.
4-Perform a rest of the dough cut into pieces of the desired size for 30 minutes.
5-Laminate the cocas, paint with egg and apply candied fruit to taste. Ferment at 28ºc for about 2 hours.
6-Once fermented, apply pine nuts and sugar.
7-Cook at 180ºc for 15m.
At Grupo Vifra we have all the necessary products for the manufacture, transport and presentation of this precious sweet. Biodegradable productssuch as cardboard boxes with and without windows, baking paper for the San Juan cocas and much more. Contact us.