For 2 Cramiques, you will need:
How long does it take? Time required
Preparation Resting Cooking Start to finish 12 hours 39 min. 30 min. 46 min. 13 hours 55 min. Keeping:
A few days in a cloth bag.
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? Work this out...
Step by step recipe
This recipe in GIF Slideshow version
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
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.
Stage 5 - 3 min.
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
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
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).
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).
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.
Turn out while hot and leave to cool on a
You can use a darker brown or caster sugar instead of lighter brown.
Nutritional information% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost?
For 2 Cramiques : 3.15 € Per Cramique : 1.58 € Note : These prices are only approximate
Based on a recipe from the INBP (French professional bakery institute).
This recipe uses (among others)
Flour: You can get more informations, or check-out other recipes which use it, for example: Crunchy little pieces of fish, Corsican tarts, Moist chocolate cake, Pitta bread, Nantes Tourton, ... All Raisins: You can check-out other recipes which use it, like for example: Kugelhof for Nanou, Pecan fruit rolls , Benoîton, Little apple turnovers with almonds and raisins, You should not add raisins to recipes dry , ... All Rum: You can check-out other recipes which use it, like for example: Rum babas, Sicilian Epiphany Pie, Gâteau Nantais, Flambéd bananas , Chestnut moelleux, ... All Egg: You can get more informations, or check-out other recipes which use it, for example: Breton galettes (pancakes), Prune Far, Half-cooked chocolate cake with raspberry coulis, Eggs with tomatoes and courgettes, Chestnut cake, ... All News list of cooking-ez.com
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