1,422 easy and fully explained recipes, with 33,930 photos and 78 videos

Cramique

Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar.

It is traditionally served sliced with butter and jam.

78K 4 3

Last modified on: September 12^th 2018

Keywords for this recipe:

For 2 Cramiques, you will need:

1 300 g raisins
2 200 ml rum
3 100 g butter
4 125 g whole milk
5 150 g egg ( How to... )
6 500 g flour
7 10 g Vanilla sugar
8 75 g brown sugar
9 20 g yeast
10 9 g fine (or table) salt
11 100 g fermented viennoiserie dough (optional)
12 50 g Pearl sugar
13 30 g beaten egg
Total weight: 1,569 grams

Change these quantities to make: 1 Cramique 2 Cramiques 4 Cramiques 6 Cramiques

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 hours 39 min.	30 min.	46 min.	13 hours 55 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 1 min.

Plunge 300 g raisins into a saucepan of boiling water and leave for 30 seconds.

Stage 2 - 30 min.

Drain the raisins thoroughly, then plunge into 200 ml rum.

Cover and leave for at least half an hour. This can be done the day before.

Stage 3 - 1 min.

Drain the rasins thoroughly, then put to wait on absorbant paper.

Keep the rum used for soaking in a sealed container. It can be used several times for the same recipe or another that uses soaked raisins.

Stage 4 - 3 min.

Cut 100 g butter into samll pieces and set aside.

Stage 5 - 3 min.

Put into a food-mixer bowl: 125 g whole milk and 150 g egg, then add 500 g flour, 10 g Vanilla sugar, 75 g brown sugar, 20 g yeast, 9 g fine (or table) salt and 100 g fermented viennoiserie dough (if possible).

Stage 6 - 11 min.

Knead on slow speed for 3 minutes, then 8 minutes on slightly higher speed.

Stage 7 - 6 min.

Add the butter on slow speed and knead until fully incorporated.

Stage 8 - 3 min.

Finish by adding the raisins and knead for a further minute to mix them in well.

Stage 9 - 12 hours

Cover the dough with plastic film to avoid it forming a crust, then refrigerate overnight.

Stage 10 - 2 min.

Next day, tip the dough out onto a floured worktop.

Stage 11 - 3 min.

Roll out into a large rectangle the same width as your tin or mould.

Scatter 50 g Pearl sugar over the rectangle.

Stage 12 - 3 min.

Roll up the dough into a cylinder.

Stage 13 - 1 min.

Lay the roll in your tin or mould (this is an ordinary loaf tin).

Cover with plastic sheet and leave in a warm place to rest for two and a half hours.

Stage 14

Note: If you are using brioche moulds, cut chunks off the cylinder and stand them on end in the mould.

Stage 15 - 1 min.

Preheat the oven to 340°F (170°C).

Glaze the top of the cramique.

Stage 16 - 2 min.

Scatter a little pearl sugar over and make a cut along the top (optional).

Stage 17 - 45 min.

Bake for 45 minutes.

Stage 18

Turn out while hot and leave to cool on a wire rack.

Remarks

You can use a darker brown or caster sugar instead of lighter brown.

Keeping

A few days in a cloth bag.

Source

Based on a recipe from the INBP (French professional bakery institute).

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,284 Kcal or 22,123 Kj	98 gr	791 gr	125 gr
264 %	38 %	75 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
337 Kcal or 1,411 Kj	6 gr	50 gr	8 gr
17 %	2 %	5 %	1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
2,642 Kcal or 11,062 Kj	49 gr	396 gr	63 gr
132 %	19 %	37 %	9 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites, Milk, Egg, Gluten, Sourdough

How much will it cost?

For 2 Cramiques : 7.33 €
Per Cramique : 3.67 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Strawberry and rhubarb crumble, Old style brioche, Béarnaise sauce, Fresh pasta dough, ... All
	Raisins: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Kugelhof for Nanou, Moist cereal bars, Raisin breads (pains aux raisins), Frozen Nougat, ... All
	Rum: You can check-out other recipes which use it, like for example: Almond cream or frangipane, Dublin fruit scones, Minted Melon, Sicilian Epiphany Pie, Rich hazelnut buttercream, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur complet, Old style brioche, Oat shortbread biscuits, Mayonnaise, Provençal remoulade sauce, ... All

Other recipes you may also like

Lebanese Tabbouleh

Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.
74K3.9 48 min. September 28^th 2014

Gingerbread

Maybe this recipe will bring back memories.
273K4.2 1 hour 4 min. February 21^th 2011

Chocolate tart

As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
283K 15 2 hours 26 min. November 16^th 2013

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
354K4.3 1 hour 14 min. March 17^th 2011

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.