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.
82K 3/5 based on 4 reviews
Grade this recipe:

Last modified on: September 12th 2018

Keywords for this recipe:
For 2 Cramiques, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 39 min.
Resting: 12 hours 30 min.
Cooking: 46 min.
All in all: 13 hours 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 min.
Cramique
Plunge 300 g raisins into a saucepan of boiling water and leave for 30 seconds.

Stage 2 - 30 min.
Cramique
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
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
Cut 100 g butter into samll pieces and set aside.

Stage 5 - 3 min.
Cramique
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
Knead on slow speed for 3 minutes, then 8 minutes on slightly higher speed.

Stage 7 - 6 min.
Cramique
Add the butter on slow speed and knead until fully incorporated.

Stage 8 - 3 min.
Cramique
Finish by adding the raisins and knead for a further minute to mix them in well.

Stage 9 - 12 hours
Cramique
Cover the dough with plastic film to avoid it forming a crust, then refrigerate overnight.

Stage 10 - 2 min.
Cramique
Next day, tip the dough out onto a floured worktop.

Stage 11 - 3 min.
Cramique
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
Roll up the dough into a cylinder.

Stage 13 - 1 min.
Cramique
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
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
Preheat the oven to 340°F (170°C).

Glaze the top of the cramique.

Stage 16 - 2 min.
Cramique
Scatter a little pearl sugar over and make a cut along the top (optional).

Stage 17 - 45 min.
Cramique
Bake for 45 minutes.

Stage 18
Cramique
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.
Keeping: A few days in a cloth bag.
Source: Based on a recipe from the INBP (French professional bakery institute).
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
5,345 Kcal or 22,378 Kj100 gr832 gr127 gr
267 %39 %78 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
341 Kcal or 1,428 Kj6 gr53 gr8 gr
17 %2 %5 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
2,672 Kcal or 11,187 Kj50 gr416 gr64 gr
134 %19 %39 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Milk, Egg, Gluten, leaven
How much will it cost?
  • For 2 Cramiques : 7.33 €
  • Per Cramique : 3.67 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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