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.
baked
dessert
traditional
vegetarian
Ingredients
Servings
6
Measurement units

Ingredients

  • 33 mlTerra Alta white wine (1 small glass)
  • 33 mlanise liqueur or aniseed infusion (1 small glass)
  • 33 mlmilk (1 small glass)
  • 40 mlolive oil (1 small glass)
  • salt
  • 20 grsfresh yeast
  • 0.5 sobrechemical leavening (Royal yeast)
  • vanilla sugar
  • local hazelnuts
  • 250 grsstrong flour
  • 50 grssoft flour or cake flour
Nutritional Information

Per serving

Calculated for 6 servings

Calories
419 kcal
Protein
8.4 g
Fat
23.3 g
Carbohydrates
41.7 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Preheat the oven to 200ºC (degrees Celsius) and ensure it is well heated for at least 10 minutes before inserting the cookies.
  2. In a large bowl, combine all the liquids, including the oil and milk, with the fresh yeast, baking powder and a pinch of salt. Stir well until the yeast has dissolved completely.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Carefully lift the parchment paper with the cut dough and transfer it to the baking sheet, making sure the squares retain their shape.
  9. Place two or three rows of toasted hazelnuts closely together on each square of dough, gently pressing to ensure they adhere to the dough.
  10. 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.
  11. 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.
  12. 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
  • The 33 ml of white wine can be replaced with milk (then 66 ml milk in total).
  • If you do not want any liqueur, use about 100 ml milk (33 from the wine + 33 from the anise + 33 milk).
Original recipe
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    Coca Davellanes from La Fatarella | The Catalan Table