Holidays & Special Occasions
Coca de Nadal (Andorran Christmas Sweet Bread) (Coca de Nadal)
Ingredients
- - All-purpose flour — 450g (3 2/3 cups)
- - Sugar — 100g (1/2 cup)
- - Instant yeast — 7g (2 1/4 tsp)
- - Warm milk — 150ml (2/3 cup)
- - Eggs — 2 (2)
- - Butter, softened — 80g (1/3 cup)
- - Lemon zest — 3g (1/2 tsp)
- - Candied fruit, chopped — 80g (1/2 cup)
- - Pine nuts — 40g (1/3 cup)
- - Egg, beaten (for glazing) — 1 (1)
Method
- Dissolve yeast in warm milk with a pinch of the sugar; let stand 5 minutes until foamy.
- Combine flour, remaining sugar and lemon zest in a large bowl.
- Add the yeast mixture, eggs and softened butter, kneading into a smooth, elastic dough for 10-12 minutes.
- Knead in the chopped candied fruit until evenly distributed.
- Cover and let rise for 1 hour until doubled.
- Shape into a flattened oval or round loaf and place on a baking tray.
- Cover and let rise again for 30 minutes.
- Preheat oven to 180°C (350°F).
- Brush with beaten egg and scatter pine nuts over the top.
- Bake for 25-30 minutes until golden and cooked through.
Introduction: A soft, lightly sweet bread studded with candied fruit and pine nuts, traditionally baked for the Christmas season.
Cultural Background: Coca de Nadal appears on Andorran tables throughout the Christmas period, closely related to similar festive sweet breads found across Catalonia, often shared with family and visiting neighbours.
Tips: Knead the candied fruit in gently near the end so it distributes evenly without tearing the dough. Cover the bread loosely with foil if it browns too quickly before the centre is fully baked.
Variations: Add a touch of orange blossom water to the dough for extra fragrance. Include raisins alongside the candied fruit for more texture.
Vegetarian/Vegan: Naturally vegetarian; not easily adapted to vegan due to the eggs and butter central to the dough.
Serving Suggestions: Serve sliced with coffee or hot chocolate as part of a Christmas breakfast or afternoon spread.
Storage: Store at room temperature in an airtight container for up to 4 days.
Reheating: Warm briefly in the oven; avoid microwaving as it can toughen the crumb.
Nutrition: 310 kcal | Protein 7g | Carbs 48g | Fat 10g
FAQs:
Q: Can this be made without candied fruit? A: Yes, a simpler version with just pine nuts and a sugar glaze is also traditional in some households. Q: Can this be made ahead of Christmas Day? A: Yes, it keeps well for several days stored in an airtight container.
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