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.
It is traditionally served sliced with butter and jam.
105 K 3/5 (4 reviews)
13 hours 55 min.
Easy
7.35 €
2 Cramiques
13 IngredientsLast 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 ( How to... ) - 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 fermented viennoiserie dough (optional) - 12
50 g Pearl sugar - 13
30 g beaten egg - Total weight: 1,570 grams
Times for this recipe
Preparation: 40 min.
Resting: 12 hours 30 min.
Cooking: 50 min.
All in all: 13 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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 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 fermented viennoiserie dough (if possible).
Stage 6 - ⌛ 15 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.
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.
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.
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
You can use a darker brown or caster sugar instead of lighter brown.
Keeping: A few days in a cloth bag.
Source: Based on a recipe from the INBP (French professional bakery institute).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 830 RDI=80 % | 130 RDI=20 % | 5,340 RDI=270 % | 22,380 RDI: 270 % |
| Per 100 g | 6 RDI=2 % | 50 RDI=5 % | 8 RDI=1 % | 340 RDI=20 % | 1,430 RDI: 20 % |
| Per piece | 50 RDI=20 % | 420 RDI=40 % | 60 RDI=10 % | 2,670 RDI=130 % | 11,190 RDI: 130 % |
How much will it cost?
- For 2 Cramiques : 7.35 €
- Per Cramique : 3.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Strawberry and rhubarb crumble, Red mullet fillets with a reduced white-wine sauce, Cottage cheese tart, Autumn apple and plum crumble pie, Biscuit de Savoie sponge cake, ... See them all 207
Raisins
Like these other recipes: Sweet pancake rolls from Brittany, Little apple turnovers with almonds and raisins, 3-fruit brioche loaf, Moist cereal bars, Caramel semolina pudding with raisins, ... See them all 20
Rum
Like these other recipes: Gingerbread, Little apple turnovers with almonds and raisins, Pistachio cream, Rich hazelnut buttercream, Gâteau Nantais, ... See them all 31
Egg
Like these other recipes: Nanou's apple and almond cake, Chocolate cake, Pan-fried cheese, egg and spinach toastie, How to fry eggs well, Provençal remoulade sauce, ... See them all 245
Other recipes you may also like
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture. December 30th 2019139 K1 1 day 35 min.
Baked potatoes with poached egg and tuna sauce
You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg. September 27th 202050 K 1 hour 20 min.
Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit. October 23th 202236 K 1 hour 45 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012795 K 43 25 min.
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup. October 13th 2010278 K5 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.