Majorcan potato coke

You already know that I really like sharing recipes from different parts of the world with you, it's something that drives me crazy. I think there's nothing better than getting to know a place through its gastronomy and traditions. When we travel, I would dare to say that I almost feel more like going to markets, restaurants, shops, bakeries... than visiting the place itself! LOL. 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 Mallorcan coca de patata .

These are small rolls made with boiled potatoes and lard, among other ingredients. Their texture is incredibly tender, spongy and light. One of those bites that is impossible to resist.

Origin of the potato coca

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

It is customary to accompany them with hot chocolate in winter or a wonderful almond horchata in summer . The truth is that they are a true delicacy any way you want to consume them.

Enjoy the simplicity of things

I admit that I always enjoy making more complex or elaborate preparations. I love carrying out the whole process and enjoying the final result. But we don't always have enough time to dedicate to this type of preparations and, it is true, there are many very easy to prepare with an impressive result. An example of this is this coca de patata.

To prepare them we won't have to complicate things much. And even more so by using the KitchenAid sifter and scale accessory . Although it may seem unbelievable, thanks to it we can reduce even more the time it takes to prepare the recipe and organize it when we prepare it. Yes, I know, another wonderful appliance that you can't live without.

When we prepare this dough, it will be the same process as making any other slightly enriched sweet bread dough. In this case we will make it with eggs and lard, which is the traditional way in which they are prepared. The kneading process is a bit laborious. By this I mean that it is an intensive kneading process, which takes a very long time.

If you're wondering if you could make them with butter, the answer is yes. Now, would the result be the same? No. Butter provides a texture and finish that I haven't been able to achieve with any other fat. The flavour it leaves is imperceptible. But at home it reminded them a lot of ensaimada because of its slightly flaky texture on the outside!

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

Ingredients (For 20 pieces)

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

Elaboration

First day

We prepare the dough

1. In the KitchenAid bowl, add the mashed boiled potato along with the eggs, sugar and lard.
2. We mix with the help of the paddle at speed 1 until obtaining a homogeneous mixture.
3. We add the milk together with the yeast and mix again until homogenous.
4. We change the paddle for the hook and add the flour. We knead at speed 1 until we obtain a smooth and developed dough. It will take us about 40-45 minutes .
5. Add the oil along with the salt and mix again until fully integrated. This will take about 10 minutes .
6. We form the dough into balls and place it in a container previously greased with oil. We let it rise until it quadruples in volume. In my case it took 15 hours at 20ºC.

Second day

We preform and form

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. We pre-shape it, remember to always place the dough scraps in the centre of each piece before pre-shaping it. We shape it into balls and let it rest for 10 minutes covered with plastic wrap.
3. We form the rolls in the same way that we shaped the pieces previously.
4. We place it on a tray lined with baking paper.
5. We repeat the same process with the rest of the pieces.
6. Remember to leave space between them as they will grow during rising and baking. In my case I have divided them into 2 trays.
7. We cover it with film and let it rise until it triples in volume . In my case, it was 5 hours at a controlled temperature of 28ºC .

We bake

1. Preheat the oven to 170ºC with heat from above and below.
2. Bake for 13 minutes, they should take on a light and nice golden colour . Remember that the internal temperature must reach 88-90ºC for the cooking to be complete.
3. We take it out and let it cool completely on a rack .
4. We repeat the process with the other batch.
5. Before serving, sprinkle the potato cakes with icing sugar.

De Buyer perforated oven tray , KitchenAid Artisan food processor and KitchenAid Sifter and Scale Attachment

Grades

• Can I use fresh yeast instead of dry baker's yeast? Yes, of course. In that case, remember that the ratio is 3 g of fresh yeast for every 1 g of dry yeast.
• Can you replace the boiled potato with potato flakes? You can, but the hydration of the dough will most likely vary and you will have to adjust it by increasing it slightly. The proportion for 550 g of flour can be around 50-60 g of potato flakes.
• Knead a lot and very well , developing the gluten well, you are guaranteed to obtain a bun with a very spongy crumb.
• Respect the rising times so that the pieces acquire the correct volume, do not crack and have a very spongy texture. Don't be anxious! :D
• Be careful not to overcook the buns , otherwise they will be dry and not very juicy.
• They keep perfectly for 2-3 days in a zip-lock bag. They may keep for longer, but I haven't been able to verify this!

KitchenAid Sifter and Scale Attachment and Laura Ashley tea towel

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