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
| 1 |  | Plunge 300 g raisins into a saucepan of boiling water and leave for 30 seconds. | 1 min. |
| 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. |
30 min. |
| 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. |
1 min. |
| 4 |  | Cut 100 g butter into samll pieces and set aside. | 3 min. |
| 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). | 3 min. |
| 6 |  | Knead on slow speed for 3 minutes, then 8 minutes on slightly higher speed. | 11 min. |
| 7 |  | Add the butter on slow speed and knead until fully incorporated. | 6 min. |
| 8 |  | Finish by adding the raisins and knead for a further minute to mix them in well. | 3 min. |
| 9 |  | Cover the dough with plastic film to avoid it forming a crust, then refrigerate overnight. | 12 hours |
| 10 |  | Next day, tip the dough out onto a floured worktop. | 2 min. |
| 11 |  | Roll out into a large rectangle the same width as your tin or mould. Scatter 50 g Pearl sugar over the rectangle. |
3 min. |
| 12 |  | Roll up the dough into a cylinder. | 3 min. |
| 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. |
1 min. |
| 14 |  | Note: If you are using brioche moulds, cut chunks off the cylinder and stand them on end in the mould. | |
| 15 |  | Preheat the oven to 340°F (170°C). Glaze the top of the cramique. |
1 min. |
| 16 |  | Scatter a little pearl sugar over and make a cut along the top (optional). | 2 min. |
| 17 |  | Bake for 45 minutes. | 45 min. |
| 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
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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: Lobster Thermidor, Prune Far, Galette Charentaise, Pesto crackers, Chestnut Fudge Cupcakes, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Pains briochés aux raisins, Moist cereal bars, Kugelhof for Nanou, Panettone, 3-fruit brioche loaf, ... All |
 | Rum: You can check-out other recipes which use it, like for example: Gingerbread, Sicilian Epiphany Pie, Frozen Nougat, Pecan fruit rolls , Chestnut moelleux, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Maroilles cheese quiche, Galette Charentaise, Fried eggs with tomatoes, Gâteau Basque , ... All |
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