Cramique

Step by step recipe:

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

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

Source:

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

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