Cramique

A recipe from cooking-ez.com

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: 1,570 grams

Times:

Preparation	Resting	Cooking	Start to finish
40 min.	12 hours 30 min.	50 min.	13 hours 55 min.

Step by step recipe

• 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.
• 4: Cut 100 g butter into samll pieces and set aside.
• 5: 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).
• 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.

---