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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.

89 K 3/5 (4 reviews)

13 hours 55 min. difficulté

Easy

£6.15

2 Cramiques

13 Ingredients

Last modified on: September 12^th 2018

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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

Change these quantities to make:

1 Cramique 2 Cramiques 4 Cramiques 6 Cramiques

Change measures:

Metric

Metric weight Metric volumes

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 1:50, you will finish around : 15:45.Change start time

To finish around 7pm, you'll need to have started before: 5:35.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.

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 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.

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

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, Milk, egg, Gluten, leaven

How much will it cost?

For 2 Cramiques : £6.15
Per Cramique : £3.10

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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