This sweet “coca” is the one we make the most at home, as it can be eaten alone or dunked in hot chocolate. Sometimes I make it with brown sugar and other times with rice syrup, the quantity is the same for both ingredients. We prefer it with rice syrup as it gives it an special taste that we like so much that sometimes I even make the “coca” without the aniseed.
Recipe of sweet “coca” of club wheat
- 100g of oat milk
- 100g of watter
- 50g of olive oil
- 2 tablespoon of rice syrup
- 420g of club wheat
- 25g of fresh yeast
- a pinch of salt
- 1 tablespoon of aniseed
- brown sugar
Elaboration is quite simple, as I use a bread machine. I place all the ingredients on the pan, except the aniseed, and use the program for the sweet dough, the machine tells me when to incorporate the aniseed.
Once the machine has finished I form the “coca” (with this amount of dough I make two medium “cocas”) and I paint the upper part with olive oil, and then place some brown sugar on top.
Now it’s time to bake it for 15-20 minutes with the oven at 180ºC.
A variant of this “coca” can be made with aniseed liqueur instead of the herb, the procedure is the same but instead of placing the aniseed on the dough, we spray the “coca” with a generouus amount of aniseed liqueur 5 minutes before taking it out of the oven.