This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
110 K 3/5 (4 reviews)567550
Last 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.
When should you start or finish this recipe?
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).
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=10 % | 53 g RDI=20 % | 8 g RDI=11 % | 340 kcal RDI=17 % | 1,426 kJ RDI=17 % |
| Per piece | 50 g RDI=77 % | 415 g RDI=157 % | 63 g RDI=87 % | 2,672 kcal RDI=134 % | 11,188 kJ RDI=134 % |
| Whole recipe | 100 g RDI=154 % | 831 g RDI=314 % | 127 g RDI=175 % | 5,344 kcal RDI=267 % | 22,376 kJ RDI=267 % |
How much will it cost?
For 2 Cramiques
7.35 €
Per Cramique
3.70 €
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)
Rum
Like these other recipes: Pogne de RomansLemon and lime cakesPains briochés aux raisinsPancake batterPistachio cream See all 32 other
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.