Potato cocas—or “cocas de patata” in Spanish—are traditional pastries from Valldemossa. This village resting at the heart of the mountain range of Tramuntana is probably one of the most beautiful ones in Majorca. Potato cocas are similar to brioches when it comes to texture, but they stand out for their distinctive scent.
The most peculiar aspect of this recipe is doubtlessly the presence of boiled potatoes in the ingredient list. However, if we put the surprise aside, we will soon realise that potatoes bring a unique texture and juiciness to the dough. The rest of the ingredients and the way of cooking them does not vary much from many other traditional recipes. Therefore, this is the perfect recipe for those who would enjoy trying out something different yet familiar.
Ingredients (12 pieces)
100g boiled potatoes
100g butter (at room temperature)
15g fresh yeast
450g strong flour
- First of all, mix the yeast and the milk. Let it rest for 10 minutes so that the yeast activates.
- Place all the ingredients (at room temperature if possible) in a large bowl, including the milk and the yeast. Beat with whisks or with a wooden spoon until the ingredients are perfectly blended.
- When the dough is ready, place it on the counter and knead it with your own hands until it looks smooth and glossy. Let it rest in a bowl covered with plastic wrap approximately for an hour, until it doubles its volume.
- After that, place the dough on the counter once more and split it into 12 similar-sized pieces. Then make small balls with your hands.
- Let it rest on an oven tray covered in parchment paper for half an hour—or until it doubles its size.
- To end with, bake at 160ºC for 15 minutes or until they turn golden brown. Once you take them out of the oven, let the potato cocas cool down and sprinkle icing sugar on top.
Voilà! Here we have our delicious potato cocas. | Shutterstock