This year's San Juan coke is very special. And it is full of optimism and help to others.

I present to you the coke of solidarity of Daniel Jordá, one of the best bakers in the world who has a huge heart.

This year he has decided to help the Hospital de San Juan de Dios in Barcelona by donating his recipe in exchange for our donations to support a research project against falling and the Covid of children.

So I've "bought" it to translate your recipe and make it affordable to all of you. In return I only ask you to please if you can leave a donation.

You can do it by clicking here and you can donate any amount. Just select another amount and you can donate whatever you want.

And now how about we go to be super-coke stuffed with chocolate and red-fruit hazelnuts?

Ingredients

For the pre-ferment

• 150 g flour
• 75g water
• 0.3 g of fresh yeast and bakery (instead of weighing it I took a piece of yeast the size of a large lentil)

For dough

• 200g of preferment
• 500 g strength flour (it is important that it is a good strength flour so that the coca grows well and is soft inside)
• 115g sugar
• 10 g salt
• 160g eggs (3 large eggs and a little more)
• 180g butter
• 75 g warm milk (it is important that the milk is warm and not cold)
• 25g fresh baked yeast
• zest of two oranges
• 5g cinnamon powder

For decorating the cake

• pearl sugar
• some pistachios
• pine nuts
• a little of chocolate and hazelnut cream
• a little salsa salted caramel

Directions

The day before in the afternoon we prepare the preferment. To do this in a bowl combine all the ingredients until a uniform dough is achieved. We cover and let rest overnight in the oven off (it should be between 20 and 25 degrees) and it will make our coke taste amazing. We can also leave 24 hours in the fridge (this way it will make a slow levado).

The next morning or after 12 hours, we start with the dough. I did it with a electric mixer. To do this in a bowl we will put the eggs, milk, flour and half of sugar. Whisk with the shovel until all the ingredients are well integrated. Stop the blender and let stand for half an hour so that the gluten starts to develop.

After half an hour, knead with the hook and add the rest of the ingredients except the butter and beat.

Now we gradually add the butter at room temperature. When we have added all the butter, we switch back to the shovel attachment and beat at medium low speed until the dough separates from the walls (about 3 minutes). At that moment we stopped, we covered the bowl (you know that I like to wear a plastic shower cap from those of the hotels I use over and over again in all my masses) and let it rest in the fridge all night. Another option is to let it sit outside the refrigerator for about 2-3 hours until you have folded its volume, instead of resting it overnight in the fridge. If we do so, once the rest is over, we will form our cokes.

We can also knead by hand. To do this we will put the preferment together with all the ingredients except the butter in a bowl. Knead until all ingredients are integrated, and once the dough is even, let stand for 10-15 minutes.

We knead vigorously for a few minutes to help gluten develop and stop again for about 10-15 minutes. This one's best kneaded. the dough rests, develops gluten and becomes much more flexible.

Now we integrate the butter little by little. It's going to cost us work because the dough will get too sticky, but don't despair. Gradually the dough will absorb it. When we've added all the butter. We stopped for another 10-15 minutes and then continue to knead vigorously for about 5 minutes. we repeat rest and kneading. We left in the bowl forming a ball and covered. we let it rest overnight in the fridge. Another option is to let it sit outside the refrigerator for about 2-3 hours until you have folded its volume, instead of resting it overnight in the fridge. If we do so, once the rest is over, we will form our cokes.

The next morning, we take the bowl out of the fridge and let it sit for half an hour to temper. After that time we formed the coke. of these amounts will come out two so we split the dough in two (mine weighed 619 g each) and I gave them different shape.

One we stretch it with our hands forming a batard (that's what the oval shape is called). We cover it with pistachios and pine nuts and let it rest for half an hour in the oven off and closed.

With the other we form 11 pieces of about 55 g each. We form balls with them. We use a detachable ring or mold of 18 cm and . we stretch one of the balls and put it in the center of the mold at the bottom. We put the rest of the balls around the mold. We'll have gaps left between them, but they'll disappear when the dough rests.

Above the center we put two tablespoons of hazelnut cream and homemade chocolate , and on it we place a baking paper roller that will help the balls not join and keep a hole in the center. We let stand for half an hour in the oven off and closed until they double their volume and have risen almost to the edge of the pan.

After this time, we painted the cokes with egg. Preheat the oven to 170 degrees with heat up and down.

In the case of batard-shaped coke, mix a tablespoon orange juice with 2 tablespoons of sugar. We form piles and put them on the coke. We baked for about 20 minutes.

In the case of volcano-shaped coca, we paint with egg and sprinkle with pearl sugar. We bake for about 30-35 minutes.

let cool on a rack. In the case of volcano coca, we stuff it with salted caramel. A pleasure for the senses.

Tips and Tricks

• Garnish with frosted fruit and filleted almonds
• Preparation time: 1 hour plus rest times
• Difficulty: easy
• Servings: 2 cokes