Step by step recipe:

1. 1 min.
   Plunge 300 g raisins into a saucepan of boiling water and leave for 30 seconds.
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.
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.
4. 3 min.
   Cut 100 g butter into samll pieces and set aside.
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).
6. 11 min.
   Knead on slow speed for 3 minutes, then 8 minutes on slightly higher speed.
7. 6 min.
   Add the butter on slow speed and knead until fully incorporated.
8. 3 min.
   Finish by adding the raisins and knead for a further minute to mix them in well.
9. 12 hours
   Cover the dough with plastic film to avoid it forming a crust, then refrigerate overnight.
10. 2 min.
    Next day, tip the dough out onto a floured worktop.
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.
12. 3 min.
    Roll up the dough into a cylinder.
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.
14. 
    Note: If you are using brioche moulds, cut chunks off the cylinder and stand them on end in the mould.
15. 1 min.
    Preheat the oven to 340°F (170°C).
    
    Brush the top of the cramique with egg glaze.
16. 2 min.
    Scatter a little pearl sugar over and make a cut along the top (optional).
17. 45 min.
    Bake for 45 minutes.
18. 
    Turn out while hot and leave to cool on a wire rack.