A genuine Limburg vlaai has a base of yeast dough: thin, airy and light, never the thick crumbly pastry of an apple pie. This basic dough is enough for one vlaai of 28–30 cm and forms the base of the Limburg vlaai recipes on this site.
Basic Limburg vlaai dough
Region: Limburg
Basic Limburg vlaai dough
Region: Limburg
Method
01
Activate the yeast
Dissolve the yeast with a pinch of the sugar in the lukewarm milk (hand-warm, not hotter) and leave to stand for 5–10 minutes until the mixture is lightly foamy.
02
Knead
Mix the flour, remaining sugar and salt in a bowl. Add the yeast mixture, the egg and the soft butter. Knead for 8–10 minutes to a supple, elastic dough that no longer sticks to your hands.
03
Rise
Shape into a ball, cover with a damp cloth and leave to rise in a warm place for approx. 1 hour until the dough has doubled in volume.
04
Line the tin
Knock back the dough, roll it out thinly (approx. 3 mm) on a floured work surface and line a greased vlaai tin of 28–30 cm with it. Press well against the edge, trim off excess dough and prick the base with a fork. Leave to prove for another 15 minutes while you make the filling.
Tips & notes
The dough may be thin! A vlaai is all about the filling; a thick base is the hallmark of a tourist vlaai. After rising, you can keep the dough covered in the fridge for up to a day or freeze it; let it come to room temperature before rolling it out.
Variations
- Add some lemon zest to the dough for a fresher undertone.
- Make two smaller vlaai instead of one large one for easier portioning and freezing.
Contains:
Gluten
Eggs
Milk
Serve with
- Rice vlaai
- Crumble vlaai
- Apricot vlaai with lattice
| Calories | 1721 kcal |
|---|---|
| Protein | 48 g |
| Carbohydrates | 272 g |
| Fat | 47 g |
| Fibre | 13 g |
Estimated values, calculated from standard nutritional values per ingredient.
Recipe family
2 h 30 min
Pastry dessert
Riestevlaoj (Limburg rice vlaai)
2 h 15 min
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Grummelevlaoj (Limburg crumble vlaai)
2 h
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Appelekouwevlaoj mèt latsjes (Limburg apricot vlaai with lattice)
2 h
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Keerszvlaoj (Limburg cherry vlaai)
1 h 57 min
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