Cherry Coca - Brioche-Style Coca

Preparation

1. Rinse the cherries under running water and remove the pits. Set them aside in a bowl.
2. Dissolve the yeast in the lukewarm milk, ensuring it doesn't exceed 30ºC so as not to kill the yeast.
3. Add the flour and sugar, then knead the mixture until it becomes homogeneous.
4. Incorporate the softened butter and continue kneading until it is completely integrated.
5. Gradually add the salt and continue stirring.
6. Add the egg and mix well until you obtain a smooth dough.
7. Knead the dough for 10 minutes until it is soft and elastic.
8. Let the dough rest for 10 minutes in a warm place.
9. Knead the dough again for 10 minutes to activate the gluten.
10. Let the dough rest for 30 minutes in a bowl covered with a damp cloth.
11. Line a baking tray with parchment paper and grease it with butter to prevent the cake from sticking.
12. 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.
13. Cover the dough with a kitchen cloth and let it rest for an hour in a warm place to rise.
14. Scatter the cherries over the coca (do not add the sugar yet) and let it rest covered for another hour.
15. When there are 30 minutes left before baking, preheat the oven to 180ºC.
16. Brush the cake with an egg yolk dissolved in a little milk to give it a shiny touch.
17. Sprinkle plenty of sugar on top before baking.
18. Bake the cake at 180ºC for 20 minutes, or until it is golden.