You are searching for:
Flemish Yeast Dough
Ingredients
| 2 1/2 tsp | active dry yeast |
| 150 ml | warm milk |
| 175 g | plain flour |
| 50 g | caster sugar |
| 1 pinch(es) | salt |
| 1 large | egg, beaten |
| 40 g | butter, melted |
Method
Preparation time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a
Place the milk in a bowl and sprinkle the yeast over the top and leave for 5 minutes until foamy. Stir well.
Place all the dry ingredients into a bowl and mix them together with a whisk. Make a well in the centre and pour in the yeast mixture, egg and butter. Start working the flour into the liquid ingredients until you have a smooth, soft dough. If too wet add a little extra flour so that it is no longer sticky. Do not knead as it will become tough.
Form dough into a ball and place in a lightly oiled bowl. Cover with clingfilm and leave in a warm place to rise for about an hour, until doubled in size.
Butter and flour a 9-inch, 22 cm flan tin (pastry will be sufficient for a tart up to about 12 inches, 30cm diameter or equivalent, if required) and shake off excess. Set aside.
Punch down the dough and transfer to a lightly floured surface. Flour the rolling pin and roll out to a circle about ¼ inch or 6mm thick. use to line the tin, trim edges and prick all over base with a fork. Cover with a clean tea towel and allow to rise for 20 minutes before adding filling and baking.
Use baking times according to filling recipe. However, if baking in advance, preheat oven to Gas Mark 7, 220C, 425F. Lay a sheet of foil over the base and ¾ fill with baking beans or uncooked rice. Bake for 10 minutes. Reduce heat to Gas Mark 5, 190°C, 375°F and bake for another 5 to 7 minutes. Remove foil and contents and allow to cool. Remove from oven and allow to cool before filling.
About the recipe:
This is used as the base for many Belgian desserts, especially with a chocolate ganache filling - see separate recipe. This would make a pleasant change for a tart, rather than using a traditional shortcrust base. Its texture is somewhere between that of an English bun and a bread.
Place all the dry ingredients into a bowl and mix them together with a whisk. Make a well in the centre and pour in the yeast mixture, egg and butter. Start working the flour into the liquid ingredients until you have a smooth, soft dough. If too wet add a little extra flour so that it is no longer sticky. Do not knead as it will become tough.
Form dough into a ball and place in a lightly oiled bowl. Cover with clingfilm and leave in a warm place to rise for about an hour, until doubled in size.
Butter and flour a 9-inch, 22 cm flan tin (pastry will be sufficient for a tart up to about 12 inches, 30cm diameter or equivalent, if required) and shake off excess. Set aside.
Punch down the dough and transfer to a lightly floured surface. Flour the rolling pin and roll out to a circle about ¼ inch or 6mm thick. use to line the tin, trim edges and prick all over base with a fork. Cover with a clean tea towel and allow to rise for 20 minutes before adding filling and baking.
Use baking times according to filling recipe. However, if baking in advance, preheat oven to Gas Mark 7, 220C, 425F. Lay a sheet of foil over the base and ¾ fill with baking beans or uncooked rice. Bake for 10 minutes. Reduce heat to Gas Mark 5, 190°C, 375°F and bake for another 5 to 7 minutes. Remove foil and contents and allow to cool. Remove from oven and allow to cool before filling.
About the recipe:
This is used as the base for many Belgian desserts, especially with a chocolate ganache filling - see separate recipe. This would make a pleasant change for a tart, rather than using a traditional shortcrust base. Its texture is somewhere between that of an English bun and a bread.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.