Coca Masegada

Dissolve the yeast in warm milk with a pinch of sugar and let it activate for 10 minutes until foamy. In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, softened butter, lemon zest, and anise.

Knead the dough for 10-12 minutes until smooth, elastic, and slightly tacky. The dough should pull away from the sides of the bowl but remain soft. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled.

Punch down the risen dough and transfer to a greased baking sheet. Press and stretch it into a large oval or rectangle about 2cm thick. Let it rest for 15 minutes to relax the gluten.

Using your fingertips, press dimples all over the surface of the dough, similar to focaccia. These dimples will catch the sugar and create pockets of caramelized crunch during baking.

Brush the entire surface with the egg yolk glaze, making sure it fills the dimples. Sprinkle the coarse sugar generously and evenly over the top, pressing it gently into the surface to help it adhere.

Bake at 190°C (375°F) for 22-25 minutes until the top is deep golden brown and the sugar has caramelized into a crunchy crust. The bread should sound hollow when tapped on the bottom.

Let the coca cool on a wire rack for 10 minutes. Tear or cut into pieces and serve warm. The contrast between the crunchy, sweet crust and the soft, aromatic interior is the hallmark of a perfect coca masegada.