|Preparation||Resting||Cooking||Start to finish|
|12 hours 39 min.||30 min.||46 min.||13 hours 55 min.|
|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.
|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||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.
|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.
|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.
|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.|
For 2 Cramiques : 7.44 €
Per Cramique : 3.72 €
|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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