Limburg Flan Apricot

Ingredients

Flour	100%	10000 g
Crème Limburgse Vlaai (Dutch specialty flan) »	40%	4000 g
Yeast	5%	500 g
Salt	1,5%	150 g
Water approx.	44%	4400 g
Apricot flan Filling
Apricot filling (tinned) pulp	78.1%	7810 g
Sugar	18.8%	1880 g
Cold Binder approx.	3.1%	310 g

Working method
Kneading	Mix all ingredients into a well developed dough, but not too smooth
Dough temperature	Approx. 25ºC
Scale	Approx. 300 grams for a flan tin of diameter 28 cm Approx. 250 grams for a grid or lid Approx. 350 grams for a flan tin of diameter 28 cm with a high rim Round up the dough pieces
Dough proof	Approx. 30 minutes
Filling	Mix the sugar and cold binder and then mix it in the fruits, process on bakery temperature
Moulding	Roll the dough pieces to slices with a thickness of approx. 2 mm. Apply a thin layer of dough in the pan, press the edges slightly and add the filling. Add on each tin 900 grams of filling. Apply a grid or lid
Final proof	Approx. 20 minutes
Baking	Approx. 25 minutes at an oven temperature of 220ºC

Extra information
Remarks	There are also many ways to bake Limburg flans besides the above mentioned recipes. This is a festive treat in the warm summer months.