Cramique

For 1 Cramique, you will need:

1 ²⁄₃ cup raisins
2 ½ cup rum
3 ¼ cup butter
4 ¹⁄₃ cup whole milk
5 ¹⁄₃ cup egg ( How to... )
6 1 ²⁄₃ cup flour
7 1 teaspoon vanilla sugar
8 3 tablespoons brown sugar
9 1 tablespoon yeast
10 1 ½ teaspoon fine (or table) salt
11 ¼ cup fermented viennoiserie dough (optional)
12 2 tablespoons Pearl sugar
13 1 tablespoon beaten egg

Change these quantities to make:

1 Cramique 2 Cramiques 4 Cramiques 6 Cramiques

Change measures:

Metric

Metric weight Metric volumes

Step by step recipe

Stage 1 - 1 min.

Plunge ²⁄₃ cup raisins into a saucepan of boiling water and leave for 30 seconds.

Stage 2 - 30 min.

Drain the raisins thoroughly, then plunge into ½ cup 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 ¼ cup butter into samll pieces and set aside.

Stage 5 - 3 min.

Put into a food-mixer bowl: ¹⁄₃ cup whole milk and ¹⁄₃ cup egg, then add 1 ²⁄₃ cup flour, 1 teaspoon vanilla sugar, 3 tablespoons brown sugar, 1 tablespoon yeast, 1 ½ teaspoon fine (or table) salt and ¼ cup 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 2 tablespoons 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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	420 RDI=40 %	60 RDI=10 %	2,680 RDI=130 %	11,240 RDI: 130 %
Per 100 g	6 RDI=2 %	50 RDI=5 %	8 RDI=1 %	340 RDI=20 %	1,420 RDI: 20 %

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

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