Cooking-ez.com

994 easy and fully explained recipes, with 12,041 photos and 77 videos

Cramique

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.

5,319

Grade this recipe

Last modified on: September 12th 2018

For 2 Cramiques, you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
12 hours 39 min.30 min.46 min.13 hours 55 min.
Preservation:
A few days in a cloth bag.
At what time?
Work this out...

Step by step recipe

Stage 1
1 min.
Cramique : Photo of step #1 Plunge 300 g raisins into a saucepan of boiling water and leave for 30 seconds.
Stage 2
30 min.
Cramique : Photo of step #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.
Stage 3
1 min.
Cramique : Photo of step #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.
Stage 4
3 min.
Cramique : Photo of step #4 Cut 100 g butter into samll pieces and set aside.
Stage 5
3 min.
Cramique : Photo of step #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 Soured dough viennoise (if possible).
Stage 6
11 min.
Cramique : Photo of step #6 Knead on slow speed for 3 minutes, then 8 minutes on slightly higher speed.
Stage 7
6 min.
Cramique : Photo of step #7 Add the butter on slow speed and knead until fully incorporated.
Stage 8
3 min.
Cramique : Photo of step #8 Finish by adding the raisins and knead for a further minute to mix them in well.
Stage 9
12 hours
Cramique : Photo of step #9 Cover the dough with plastic film to avoid it forming a crust, then refrigerate overnight.
Stage 10
2 min.
Cramique : Photo of step #10 Next day, tip the dough out onto a floured worktop.
Stage 11
3 min.
Cramique : Photo of step #11 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.
Cramique : Photo of step #12 Roll up the dough into a cylinder.
Stage 13
1 min.
Cramique : Photo of step #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.
Stage 14
Cramique : Photo of step #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.
Cramique : Photo of step #15 Preheat the oven to 340°F (170°C).

Glaze the top of the cramique.
Stage 16
2 min.
Cramique : Photo of step #16 Scatter a little pearl sugar over and make a cut along the top (optional).
Stage 17
45 min.
Cramique : Photo of step #17 Bake for 45 minutes.
Stage 18
Cramique : Photo of step #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.

Nutritional information

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

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

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

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Shortcrust pastry (pâte brisée), Mouna, Ciabatta, Caribbean upside-down cake, Hazelnut and orange cake, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: 3-fruit brioche loaf, Pains briochés aux raisins, Pecan fruit rolls , Moist cereal bars, Kugelhof for Nanou, ... All
RumRum: You can check-out other recipes which use it, like for example: Dublin fruit scones, Rich hazelnut buttercream, Pecan fruit rolls , Pistachio cream, Minted Melon, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Lime meringue tart, Eggs in tomato shells, Spinach and Comté Loaf, Pink Reims biscuits, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-04-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page