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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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 Soured dough (optional) - 12
50 g Pearl sugar - 13
30 g beaten egg - Total weight: 1,669 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 hours 39 min. | 30 min. | 46 min. | 13 hours 55 min. |
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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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.
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.
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.
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 Soured 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.
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.
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 : 7.44 €
Per Cramique : 3.72 €
Source: Based on a recipe from the INBP (French professional bakery institute).
More recipes?
This recipe use (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Moist Lemon Cake, Lumberjack turnovers, Sweet pastry, Pizza dough, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Little apple turnovers with almonds and raisins, Sweet pancake rolls from Brittany, Chocolate cereal bars, You should not add raisins to recipes dry , Dublin fruit scones, ... All |
| Rum: You can check-out other recipes which use it, like for example: Pogne de Romans, Pecan fruit rolls , Dublin fruit scones, Flambéd bananas , Gâteau Basque , ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Moist Lemon Cake, X-Files cookies, Koulibiak in pie dish, Gingerbread, ... All |
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