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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

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For 2 Cramiques, you will need:

1 300 ml raisins
2 200 ml rum
3 103.2 ml butter
4 125 ml whole milk
5 150 ml egg
6 780 ml flour
7 10 ml Vanilla sugar
8 75 ml brown sugar
9 20 ml yeast
10 12.6 ml fine (or table) salt
11 100 ml fermented viennoiserie dough (optional)
12 65.5 ml Pearl sugar
13 30 ml beaten egg

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 ... ?
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Step by step recipe

Stage 1 - 1 min.

Plunge 300 ml 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 103.2 ml butter into samll pieces and set aside.

Stage 5 - 3 min.

Put into a food-mixer bowl: 125 ml whole milk and 150 ml egg, then add 780 ml flour, 10 ml Vanilla sugar, 75 ml brown sugar, 20 ml yeast, 12.6 ml fine (or table) salt and 100 ml 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 65.5 ml 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
196 %	28 %	55 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
337 Kcal or 1,411 Kj	6 gr	50 gr	8 gr
12 %	2 %	4 %	1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
2,642 Kcal or 11,062 Kj	49 gr	396 gr	63 gr
98 %	14 %	28 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

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

How much will it cost?

For 2 Cramiques : 7.95 $
Per Cramique : 3.98 $

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: Chestnut and hazelnut biscuits, Provençal colombier for Pentecost, Basic cake batter - the French way, Gâteau Nantais, Fruit crumble, ... All
	Raisins: You can check-out other recipes which use it, like for example: Moist cereal bars, Frozen Nougat, Sweet pancake rolls from Brittany, Chocolate mendiants, Benoîton, ... All
	Rum: You can check-out other recipes which use it, like for example: Gâteau Breton (Brittany butter cake), Almond cream or frangipane, Cannelés, Apple Strudel, Mojito peaches, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Lime (or lemon) curd, Moist chocolate cake, Paté en croute (terrine in a pie crust), Salad greens and small omelette, Chestnut Fudge Cupcakes, ... All

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