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Limburg Flan Apricot


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.
BRC Halal Kosher RSPO Skal

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