Ingredients For 8 people: Pastry dough: 500 g flour 50 g flour for working 150 g sugar 50 g sugar to top the pastry 3 eggs (1 for egg wash) 1 egg yolk 120 g softened butter 50 g pine nuts 15 g fresh yeast (can be replaced by 20 g powdered yeast) Lemon zest 250 ml whole milk 25 g orange blossom water Cinnamon powder 3 g salt Anise 60 ml anise liqueur Decoration: 80 g candied orange 40 g candied cherries 80 g candied melon Necessary tools: Large metal bowl, sieve, baking sheet, baking paper or mat, pastry brush, small bowl Preparation time: 4 hours (including fermentation times) Difficulty: Medium Steps to follow Before you begin, weigh and measure all the ingredients. Sift the flour into a large bowl and make a hole in the centre. Add two whole eggs and one yolk (reserve the white), orange blossom water, sugar (150 g), yeast diluted in milk, lemon zest, cinnamon, anise and salt to the centre of the flour. Knead by hand or with a dough machine. When the ingredients have been combined, add the softened butter and mix until the dough no longer sticks to your hand or the bowl. Cover the dough and let it ferment for 30 minutes. Place the dough on a lightly floured work surface or marble countertop and shape it into a cylinder. Then join the ends to form a figure eight, or shape it into a slightly elongated oval at the ends. Place the dough on a baking tray lined with baking paper or a mat brushed with butter and lightly floured. Let the dough rest for 20 minutes for a second fermentation. Beat the reserved egg white and brush over the pastry. Then, add the pine nuts, candied fruit and 50 g of sugar on top. Bake the pastry for about 20 minutes in the oven, which must be preheated to approximately 220 °C. Once cooked, remove the pastry from the oven and let it cool. Presentation and recommended dressings Cut into portions and serve the coca de Sant Joan for the midsummer celebration. It can be accompanied with sweet wine or a cup of hot chocolate. Other related recipes Coca de Llavaneres Coca de recapte Catalan cream