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Coca Davellanes from La Fatarella
The coca davellanes of La Fatarella is a sweet delight that combines the softness of milk with the aniseed flavor of anise or sweet fennel, resulting in a moist and slightly fluffy texture, perfect to accompany with a good white wine from Terra Alta.
coca
oven
dessert
traditional
Ingredients
Servings:
4

Main Ingredients

  • white wine from Terra Alta (1)
  • anise or a infusion of caraway (2)
  • 250 millilitermilk (1)
  • olive oil
  • 1 pinchsalt
  • 20 gramsfresh yeast
  • 0.5 packetchemical leavening (Royal yeast)
  • vanilla sugar
  • local hazelnuts
  • 250 gramsstrong flour
  • 50 gramssoft flour or cake flour
Nutritional Information

Per Serving (Approx.)

Calories
2898 kcal
Protein
220 g
Fat
63 g
Carbohydrates
370 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Preheat the oven to 200ºC (degrees Celsius) and ensure it is well heated for at least 10 minutes before inserting the cookies.
  • Gradually add the flour into a large bowl, stirring with a wooden spoon or using your hands, until the dough begins to form and stops sticking to your hands. This stage may require between 300g and 400g of flour, depending on the humidity of the environment.
  • Once the dough is formed, shape it into a smooth ball and place it in a clean bowl. Cover the bowl with a damp cloth to prevent it from drying out and let it rest in a warm place.
  • Allow the dough to rest for approximately one hour, or until it doubles in volume, at a temperature of about 25ºC to 30ºC, to ensure proper fermentation.
  • Once rested, divide the dough into two equal parts. Roll out one half of the dough on a rectangle of parchment paper with the help of a rolling pin, giving it the appropriate rectangular shape for the baking tray, which should be about 30x40 cm.
  • Using a pizza cutter or a spatula, cut the rolled-out dough into squares of about 5 or 6 cm on each side, ensuring that the cuts are clean and even to facilitate baking later.
  • Carefully lift the parchment paper with the cut dough and transfer it to the baking sheet, making sure the squares retain their shape.
  • Place two or three rows of toasted hazelnuts closely together on each square of dough, gently pressing to ensure they adhere to the dough.
  • Let the pastries rest for half an hour at room temperature, covered with a clean cloth, if you want them to be thicker and lighter.
  • Just before putting them in the oven, drizzle a good amount of olive oil over each pastry and sprinkle generously with sugar. For a special touch, dust the pastries with vanilla-flavored sugar.
  • Place the tray in the preheated oven and bake for 25 minutes at 200ºC, or until the pastries are golden brown and slightly creamy on the bottom.
Recommendations & Tricks
  • Use a measuring cup to obtain 33 ml of white wine from Terra Alta, ensuring that the wine is fresh and of high quality to enhance the flavor of the cake.
  • If you decide to use anise or sweet cumin, prepare an infusion by allowing one tablespoon of sweet cumin seeds to steep in 33 ml of hot water for 10 minutes; strain before adding to the mixture.
  • Measure 33 ml of milk at room temperature to help combat the effect of the dough and achieve a smoother, fluffier texture.
  • If you choose to completely replace the white wine with milk, use whole milk for added creaminess, resulting in a total of 66 ml of milk; this will provide a rich softness and texture to the cake.
  • If you do not wish to add any liqueur, increasing the milk to 100 ml while keeping the white wine at 33 ml will help balance the sweetness and enhance the flavor of the cake.