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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



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




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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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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