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.
It is traditionally served sliced with butter and jam.
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Last modified on: September 12th 2018
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 - 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: 1,669 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start 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?
Step by step recipe
Stage 1 - 1 min.
Plunge 300 g 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.
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.
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 5 - 3 min.
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.
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 50 g Pearl sugar over the rectangle.
Scatter 50 g 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.
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.
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.
Nutritional information
How much will it cost?
- For 2 Cramiques : 7.53 €
- Per Cramique : 3.77 €
Source
Based on a recipe from the INBP (French professional bakery institute).More recipes?
This recipe uses (among others) | Flour: 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 |
| Raisins: 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 |
| Rum: 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 |
| Egg: 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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