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 4

3 min.

Cut 100 g butter into samll pieces and set aside.

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 viennoise (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.

Preheat the oven to 340°F (170°C).

Glaze the top of the cramique.

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

Nutritional information

How much will it cost?

• For 2 Cramiques : 7.53 €
• Per Cramique : 3.77 €

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