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Flemish Yeast Dough Veg HT CD CBF Belgian 25mins plus proving
Belgian
Name: Gistdeeg Op Z'N Vlaams
Makes
1 x 30cm/12-inch
pie crust Hot Cold Pastry
Pastries Tart Vegetarian Baked Fayre Dessert Pudding
Belgium Europe Ingredients 1
package Active Dry Yeast 150ml/5fl.oz.
Warm Milk Approx
175g/6oz Plain
Flour 50g/2oz
Sugar A
pinch of Salt 1
large Egg, lightly beaten 2-1/2
tbsp Butter, melted
Instructions
1. Place the milk in a small bowl, sprinkle the yeast over the top and leave for about 5 minutes until foamy. Stir well.
2. In a large mixing bowl, mix together the dry ingredients with a whisk then make a well in the centre and pour in the egg, yeast mixture, and butter. Gradually work the flour into the liquid ingredients until you have a smooth, soft dough.
3. If necessary, add a little more flour to make a dough that does not stick to your fingers and can be rolled out easily. Do not knead or over work or it will become tough.
4. Form the dough into a ball, place in a large lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour until doubled in size.
5. Butter the flan tin and coat with flour, shaking off any excess. Set aside.
6. Punch down the dough and transfer to a lightly floured surface and using a floured rolling pin, roll the dough into a round, about 6mm/1/4-inch thick.
7. Line the prepared flan tin with the pastry, trim the edges and prick holes on the base with a fork.
8. Cover with a clean kitchen towel and leave the dough to rest and rise again for 20 minutes before filling and baking.
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