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Glass Coca
The coca de vidre is a traditional sweet with a fine and crunchy texture, made with glass flour, whole milk, and butter, that melts in your mouth with each bite.
coca
oven
dessert
traditional
Ingredients
Servings:
4

Main Ingredients

  • 500 gramsglass flour
  • 75 milliliterwhole milk
  • 50 gramsbutter
  • 15 gramssugar
  • 20 fresh pressed Parisian yeast
  • 15 gramssalt
  • anise (OPTIONAL)
  • Topping
  • 100 gramspine nuts

oil for brushing

  • sugar
  • anise (OPTIONAL)
Nutritional Information

Per Serving (Approx.)

Calories
2840 kcal
Protein
125 g
Fat
63 g
Carbohydrates
441 g

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

Step-by-step Guide

Preparation

  • Place the pine nuts in a small bowl with warm water and let them soak for about 30 minutes. This will help them soften and enhance their flavor.
  • In a large bowl, mix all the dry ingredients (flour, salt, etc.) and then add the liquids (water, oil, etc.). Use a kneading machine on low speed and knead for 5 minutes, until the ingredients are well incorporated and the dough starts to take shape.
  • Increase the machine's speed to high and continue kneading for about 12 minutes until the dough is smooth and elastic. Observe how the dough separates from the sides of the bowl and forms a homogeneous ball.
  • To check if the dough is elastic enough, perform the windowpane test: take a piece of dough about the size of a golf ball and slowly stretch it between your hands. The dough should yield, forming a thin, almost transparent membrane that does not break. If you poke a small hole with your finger, the hole should remain round and clean, without tearing in the dough.
  • Place the dough in a large bowl, covered with a damp cloth or plastic wrap, and let it rest in a warm place (around 30-32 ºC) for 1.5 hours. This will allow the dough to ferment properly.
  • After the first 30 minutes of resting, carefully turn the dough out onto a floured work surface. Cut the dough into equal portions based on the number of cakes you want to make (for example, 4 or 6 portions).
  • Take each portion of dough and form a ball, tucking the sides inward to achieve a smooth and uniform result.
  • Place the dough balls on the floured surface and cover them with a floured cloth. Let the portions rest for about 30 minutes, which will help relax the dough and make it easier to stretch.
  • Take one of the rested portions and use a rolling pin to roll it out until it is very thin, about 3-5 mm thick at most. Carefully transfer it to a previously greased baking tray or one lined with parchment paper.
  • When there are 30 minutes left before baking, preheat the oven to 235 ºC, ensuring that the temperature is stable before introducing the cakes.
  • Once the cake is prepared, generously brush its surface with olive oil using a kitchen brush. Evenly sprinkle the drained pine nuts over the dough (remember not to add the sugar yet).
  • Allow the cake to rest, covered with a clean cloth, for about 10 minutes. This will enable the dough to rise a little more before baking.
  • Sprinkle a generous layer of sugar over the cake, and then lightly press the tips of your fingers into the surface to create small decorative indentations.
  • Bake the cake at 235 ºC for about 10 minutes, or until it is evenly browned and achieves a pleasant golden color.
  • When you take the cake out of the oven, optionally, you can drizzle a splash of anise over the hot surface to add an extra touch of flavor. Let it cool slightly before serving.
Recommendations & Tricks
  • NOTE: If you are working by hand, it is important to knead the dough for at least 45 minutes. Start with circular movements, and when the dough is well mixed, incorporate air and energy by applying pressure with your hands. If you notice that the dough is sticking to your hands, add a little bit of flour, but avoid excess to prevent altering the texture.
  • Check if the dough is elastic enough by performing the windowpane test. Take a piece of dough the size of a walnut and gently stretch it with your fingers. The dough should yield easily to form an almost transparent sheet. If it tears, continue working it until you achieve the ideal texture. When making a hole with your finger, it should be well-defined and round.
  • Let the dough rest in a glass bowl covered with plastic wrap or a clean cloth in a warm place (around 25-30 °C) for 1.5 hours. If you have an oven with the light on, you can place the bowl inside, as the residual heat will help the yeast activate better.
  • After the first 30 minutes, carefully pour the dough onto a floured countertop and cut it into similar-sized portions to ensure even baking. A dough weight of 100 grams for each piece can be a good measure.
  • Roll each portion with the palm of your hands, forming small balls. This will help activate the gluten and achieve a lighter and airier texture. Place them on a floured tray, leaving space between them.
  • Let the portions rest for 30 minutes, covered with a floured cloth to prevent a crust from forming. If the environment is very dry, you can use a water spray to maintain moisture.
  • Take one portion and use a floured rolling pin to roll it out to a thickness of about 2-3 mm, ensuring to turn the dough often to prevent sticking. Carefully transfer it to a baking tray previously lined with parchment paper for easier baking.
  • (New tip) Preheat the oven to 220 °C before you start rolling out the dough, so that it is ready to go in immediately once prepared. This will help achieve more even baking and a crunchier finish.