Preparation

• Rinse the cherries under running water and remove the pits. Set them aside in a bowl.
• Dissolve the yeast in the lukewarm milk, ensuring it doesn't exceed 30ºC so as not to kill the yeast.
• Add the flour and sugar, then knead the mixture until it becomes homogeneous.
• Incorporate the softened butter and continue kneading until it is completely integrated.
• Gradually add the salt and continue stirring.
• Add the egg and mix well until you obtain a smooth dough.
• Knead the dough for 10 minutes until it is soft and elastic.
• Let the dough rest for 10 minutes in a warm place.
• Knead the dough again for 10 minutes to activate the gluten.
• Let the dough rest for 30 minutes in a bowl covered with a damp cloth.
• Line a baking tray with parchment paper and grease it with butter to prevent the cake from sticking.
• Pour the dough onto it and roll it out with a rolling pin until you achieve the desired coca shape. If it contracts, let it rest for a few minutes and then roll it out again.
• Cover the dough with a kitchen cloth and let it rest for an hour in a warm place to rise.
• Scatter the cherries over the coca (do not add the sugar yet) and let it rest covered for another hour.
• When there are 30 minutes left before baking, preheat the oven to 180ºC.
• Brush the cake with an egg yolk dissolved in a little milk to give it a shiny touch.
• Sprinkle plenty of sugar on top before baking.
• Bake the cake at 180ºC for 20 minutes, or until it is golden.