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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.
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Grade this recipe:

Last modified on: September 12th 2018

For 2 Cramiques, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
12 hours 39 min.30 min.46 min.13 hours 55 min.
Keeping:
A few days in a cloth bag.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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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 fermented viennoiserie dough (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

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Source

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

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, French onion soup, Sweetcrust pastry (pâte sablée), Cornmeal baps for Anne, Household cake (Gâteau de ménage), ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: Chocolate cereal bars, Pains briochés aux raisins, Sweet pancake rolls from Brittany, Kugelhof for Nanou, You should not add raisins to recipes dry , ... All
RumRum: You can check-out other recipes which use it, like for example: Gâteau Nantais, Almond cream or frangipane, Baked Alaska, Pecan fruit rolls , Pogne de Romans, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Tiramisu, Flognarde, Hachis parmentier : meat with mashed potato and cheese, Toffee apple upside-down cake, ... All

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