Mallorcan potato coca

You all know I really like to share recipes from different parts of the world with you, it's something I’m crazy about. I believe there's nothing better than getting to know a place through its cuisine and traditions. When we travel, I would dare say I almost prefer going to markets, restaurants, shops, pastry shops... than visiting the place itself! hahaha. It's something I really enjoy. Today we're not going very far, I want to share with you how to make and enjoy an incredible Majorcan potato coca.

These are small rolls made with cooked potato and pork lard, among other ingredients. Their texture is incredibly tender, fluffy and light. The kind of bites that are impossible to resist.

Origin of the potato coca

Potato cocas are a very typical and traditional sweet from Valldemossa, a small village in the Tramuntana mountains in Mallorca. This town is well known both for its potato cocas and for its charterhouse, La Cartuja de Valldemossa where Chopin composed Preludes OP. 28 and George Sand wrote "A Winter in Majorca".

It is customary to accompany them with a hot chocolate in winter or a wonderful almond horchata in summer. Honestly, they're a true delicacy however you choose to enjoy them.

Enjoying the simplicity of things

I admit I always really enjoy making more complex or elaborate preparations. I love going through the whole process and enjoying the final result. But we don't always have enough time to dedicate to those kinds of projects and, it's true, there are many that are very easy to prepare with impressive results. One example is this potato coca.

To prepare them we won't have to complicate things much. Even more so when using the KitchenAid sifter and scale attachment. Believe it or not, thanks to it we can further reduce the recipe preparation and organization time. Yes, I know, another wonderful gadget you won't be able to live without.

When we set out to prepare this dough, it will be the same process as making any other slightly enriched sweet bread dough. In this case we'll do it with eggs and pork lard, which is the traditional way they are prepared. The kneading process is a bit laborious. By this I mean it's an intensive knead, of very long duration.

If you're wondering whether they could be made with butter, the answer is yes. Now, would the result be the same? No. Lard contributes a texture and finish I haven't been able to achieve with any other fat. The flavor it leaves is imperceptible. But at home they reminded me a lot of ensaimada because of their slightly layered exterior texture!

KitchenAid Artisan food processor, KitchenAid sifter and scale attachment, Kitchen Craft cleaning brush and Laura Ashley kitchen towels

Ingredients (For 20 pieces)

• 550 g strong flour W=200
• 3 L eggs
• 50 g whole milk
• 200 g cooked potato
• 5 g dry baker's yeast
• 200 g sugar
• 100 g Iberian pork lard
• 30 g sunflower oil
• 4 g salt
• Icing sugar for dusting

Method

First day

Prepare the dough

1. In the bowl of the KitchenAid add the mashed cooked potato together with the eggs, the sugar and the pork lard.
2. Mix with the paddle at speed 1 until you obtain a homogeneous mixture.
3. Add the milk and the yeast and mix again until homogeneous.
4. Replace the paddle with the hook and add the flour. Knead at speed 1 until you obtain a smooth, developed dough. It will take us around 40-45 minutes.
5. Add the oil together with the salt and mix again until fully incorporated. It will take us about 10 minutes.
6. Shape the dough into a ball and place it in a container previously greased with oil. Let rise until it quadruples in volume. In my case it took 15 hours at 20ºC.

Second day

Pre-shape and shape

1. Turn the dough out onto a clean surface lightly dusted with flour. Divide the dough into 20 equal pieces, about 60 g each.
2. Pre-shape, remember to place any dough scraps always in the center of each piece before pre-shaping. Round into balls and let rest for 10 minutes covered with plastic wrap.
3. Shape the buns the same way you rounded the pieces earlier.
4. Place on a tray lined with parchment paper.
5. Repeat the same process with the remaining pieces.
6. Remember to leave space between them since they will grow during proofing and baking. In my case I distributed them on 2 trays.
7. Cover with film and let rise until they triple in volume. In my case it was 5 hours at 28ºC monitored.

Bake

1. Preheat the oven to 170ºC with top and bottom heat.
2. Bake for 13 minutes, they should take on a light, beautiful golden color. Remember that the internal temperature should reach 88-90ºC for them to be fully cooked.
3. Remove and let cool completely on a rack.
4. Repeat the process with the other batch.
5. Before serving, dust the potato cocas with icing sugar.

De Buyer perforated baking tray, KitchenAid Artisan food processor and KitchenAid sifter and scale attachment

Notes

• Can I use fresh yeast instead of dry baker's yeast? Yes, of course. In that case remember that the proportion is 3 g of fresh yeast for every 1 g of dry yeast.
• Can cooked potato be substituted with potato flakes? It can be done, but it's very likely the dough hydration will vary and you'll have to adjust it by slightly increasing it. The proportion for 550 g of flour could be around 50-60 g of potato flakes.
• Knead a lot and very well, developing the gluten properly will ensure you get a roll with a very fluffy crumb.
• Respect the proofing times so the pieces acquire the correct volume, don't split and their texture is very fluffy. Don't be impatient! :D
• Be careful not to exceed the baking time for the rolls, otherwise they will be dry and not very juicy.
• They keep in perfect condition for 2-3 days inside a zip-type bag. Maybe they keep for more days, but I haven't been able to verify it!

KitchenAid sifter and scale attachment and Laura Ashley kitchen towel

These Majorcan potato cocas are an absolute delight for the senses. The crumb is extremely tender, fluffy and soft... I'll warn you in advance that you won't be able to eat just one.