Place the flour on the table in the shape of a flat-topped cone, break the eggs into the middle and add the sugar, salt, yeast (slightly diluted), lemon rind and butter.
Mix well and gradually add the milk or water until you obtain an even dough which does not stick to your hands. Let stand for 20 minutes. Roll the dough with a rolling pin until it is 1 mm thick and oval in shape.
Lay it out on a greased baking tray, place the sliced caramelized fruit on top and leave it to rise at room temperature. Sprinkle with sugar and place in the oven over 160°C/320°F, until the dough is spongy and the surface golden.
A Coca is a traditional pastry of the Balearic Islands and Catalonia. It is usually eaten during the celebrations of Sant Joan (Saint John) that marks the beginning of the summer, on the evening of 23 June and the next day, which is a holiday.
Coca Saint John (made with candied fruit) is a flat brioche bread, usually oval that is filled with custard or Catalan cream, almonds, candied fruit and/or pearl sugar, all flavored with aniseed and cinnamon. They are very popular at this time and are featured in the windows of each and every bakery.
Cocas also come in savoury versions with a multiple of variations such as the one from the island of Mallorca called, Coca Trampó which is garnished with grilled vegetables, the Coca Pebres Torrats made with roasted peppers. There are other cocas topped with fish or meat such as the Coca Lleida.