This San Juan coca with pistachios will be so this year we will celebrate our particular night of San Juan.

In Malaga, the custom is to go out at night to take fish and a few skewers of sardines to the beach, enjoy the juas (thus the bonfires are called) where always have burned books of the course ending and the evils, to give input to the purified summer

If there is a magical night for the people of Malaga, this is the eve of San Juan. The night of San Juan, the Malaga went out to the beaches of the city with towels, beach umbrellas, beach refrigerators... Tonight, now without bonfires, barbecued sardines are eaten, barbecues are made, drinking, and celebrates the arrival of summer. The Festival stretches until very late. Legend has it that if you wet your feet in you sea that night, will have luck for the whole year, and if you wash your face you put beautiful and you will find a good boyfriend.

And believing you or not, the truth is that every night of San Juan (which celebrate the 23rd night) we came out to the laya to get wet, eat sarbinas and above all have fun.!

But in life it is not important where is this years vice but with who, and we are far from the beach but wanting to celebrate tonight, so we have decided to prepare a coca de San Juan with pistachios. A rich Coke I hope you both like as we. Happy night everyone!

IngredientsPara la crema pastelera

  • two poultry egg yolks
  • 250 ml milk
  • 95 g of sugar
  • 20 g cornstarch
  • a teaspoon of pure vanilla extract

For dough

  • 500 g of flour strength
  • 160 ml of milk
  • 10 g of dry yeast bakery or 30 g fresh yeast
  • 1 teaspoon salt
  • 110 g sugar
  • Three eggs
  • 1 teaspoon pure vanilla extract
  • 95 g of softened butter.

For decorating the cake

  • 50 g pine nuts
  • 1 tablespoon sugar
  • 1 egg, beaten


For the pastry cream, put to boil the milk with the vanilla.

Mix cornstarch, sugar and eggs in a bowl. When milk is beginning to boil, remove from the fire and pour over corn starch mixture. We move with force and return the mixture to the saucepan. Over medium heat, let Cook until cream thickens. .

Remove from the fire and put the cream in a bowl. Cover with a plastic wrap stuck to the surface to prevent a crust from forming and let cool while you prepare the dough.

In a bowl slightly heat milk to be warm. Add yeast and let stand for 5 minutes.

While in bowl of electric mixer, put the rest of the ingredients except the butter. Add the milk with yeast and mix well. We knead with hook attachment for 5 minutes.

Passed this time, begin to add the butter, a tablespoon each time, taking care of that butter be well integrated into the dough before adding more.

Continue kneading for 5 minutes more until you have a thin, elastic mass. When we have it, remove the dough from the bowl and form a wave with it.

We lightly oil a bowl and put inside the ball of dough. cover and let stand in a dry place for one hour. To my I like to cover my masses with a showercap those hotels that use only for my mass and reused again and again. I then put the bowl inside the oven where a stable temperature rests free of currents and eon.

When the dough is ready, the get you out of the bowl and knead it a bit to Degas (thus calls the operation for kneading and remove the air that has mass). Let stand 10 minutes to stretch it (I did it by hand but you can use a roller if you want).

Stretched once (must have a thickness of a cm more or less), a few diagonal cuts. Start making more a cross diagonally from one end to another of the mould and then two cuts on either side of the Center.

Preheat the oven to 190 degrees. Brush the surface with beaten egg and sprinkle with sugar.

Put cream in a sleeve pastry with curly nozzle, and put a sore cream lace each cut. Drain the pistachios and distribute them by mass. Bake for 40 minutes until browned and the prick with a toothpick this comes out clean

Tips and Tricks

  • Replaced with sliced almonds or pine nuts pistachios
  • Difficulty: easy
  • Preparation time: 20 minutes plus 1 hour resting and 30 minutes from oven
  • Servings: 16

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