1: Plunge 300 g raisins into a saucepan of boiling water and leave for 30 seconds.
2: 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.
3: 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.
6: Knead on slow speed for 3 minutes, then 8 minutes on slightly higher speed.
7: Add the butter on slow speed and knead until fully incorporated.
8: Finish by adding the raisins and knead for a further minute to mix them in well.
9: Cover the dough with plastic film to avoid it forming a crust, then refrigerate overnight.
10: Next day, tip the dough out onto a floured worktop.
11: Roll out into a large rectangle the same width as your tin or mould. Scatter 50 g Pearl sugar over the rectangle.
12: Roll up the dough into a cylinder.
13: 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.
14: Note: If you are using brioche moulds, cut chunks off the cylinder and stand them on end in the mould.
15: Preheat the oven to 340°F (170°C). Glaze the top of the cramique.
16: Scatter a little pearl sugar over and make a cut along the top (optional).
17: Bake for 45 minutes.
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.