Sunday, June 6, 2010

Flemish Yeast Dough


This Flemish Yeast Dough is a recipe from the book that I often refered to, "Everybody Eats Well in Belgium" by Ruth Van Waerebeek. It forms the basis for many belgian tarts that appear in the book. I used it for making the crust pastry for my Belgian Chocolate Ganache Tart.

INGREDIENTS (makes one 12-inch or 8-inch crust)
½ ounce (14g) fresh cake yeast or 1 packet active dry yeast
¼ cup (60ml) milk, warmed to 100F (38C)
1.5 cup (188g) all purpose flour, plus additional ½  cup (62g) if needed
¼ cup (56g) sugar
pinch of salt
1 large egg, lightly beaten
2.5 tbsp unsalted butter, melted

METHOD
By Hand 
1. Sprinkle the yeast over the milk in a small bowl. Let it sit until foamy, about 5 min. Stir well. 

2. Sift the flour into a large mixing bowl. Add the sugar and salt and combine the dry ingredients with a whisk. Make a well in the centre. Pour in the eggs, yeast mixt and butter. Use your fingertips to gradually work the flour into the liq ingredients until you have a smooth, soft dough that holds together. Add just enough flour to make a dough that doesn't stick to your fingers and can be rolled out easily. Do not knead or overwork this dough or it will become tough. 

3. Form the dough into a ball and place in a large lightly oiled bowl. Cover with a kitchen towel or plastic wrap and let rise in a warm spot until doubled in volume, abt 1 hr. (or preheat your oven for about 10 min with the lowest possible setting and turn it off)

By food processor 
1. Proof the yeast as described above in step 1. 

2. Fit the food processor with the plastic blade. Place the flour, sugar, salt in the food processor and pulse a few times to combine the ingredients. With the motor running, add the egg, yeast mixt and melted butter. Stop and remove the dough as soon as it forms a ball. Knead it briefly and gently on a lightly floured surface, adding just enough flour so that it does not stick to your fingers and can be rolled out easily. 

3. Form the dough into a ball and place in a lightly oiled bowl. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hr.

Rolling out the dough 
1. Generously butter and flour one 12-inch or 8-inch tart pan. 

2. Punch down the dough and remove to a lightly floured surface. Roll the dough into a round, about ¼ inch thick. For a thinner crust, divide the roll into half and roll out into 2 rounds, 1/8 inch thick. 

3. Drape the dough over your rolling pin and transfer to the prepared tart pan. Fit the dough into the pan, trim and crimp the edges. Prick holes onto the bottom of the tart with a fork. Cover with a kitchen towel and let the dough rise again for 20-30 min before filling and baking.

Variation : add 1 tsp cinnamon to the dry ingredients for a cinnamon-scented crust.

PS: Pls refer to  my belgian chocolate ganache tart for pictures of the dough.

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