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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.

80K 3/5 based on 4 reviews

Last modified on: September 12^th 2018

Keywords for this recipe:

For 1 Cramique, you will need:

1 150 ml raisins
2 100 ml rum
3 51.6 ml butter
4 63 ml whole milk
5 75 ml Egg
6 390 ml flour
7 5 ml Vanilla sugar
8 38 ml brown sugar
9 10 ml yeast
10 7 ml fine (or table) salt
11 50 ml fermented viennoiserie dough (optional)
12 32.75 ml Pearl sugar
13 15 ml beaten egg

Change these quantities to make: 1 Cramique 2 Cramiques 4 Cramiques 6 Cramiques

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 hours 39 min.	30 min.	46 min.	13 hours 55 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
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Step by step recipe

Stage 1 - 1 min.

Plunge 150 ml raisins into a saucepan of boiling water and leave for 30 seconds.

Stage 2 - 30 min.

Drain the raisins thoroughly, then plunge into 100 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 51.6 ml butter into samll pieces and set aside.

Stage 5 - 3 min.

Put into a food-mixer bowl: 63 ml whole milk and 75 ml Egg, then add 390 ml flour, 5 ml Vanilla sugar, 38 ml brown sugar, 10 ml yeast, 7 ml fine (or table) salt and 50 ml fermented viennoiserie dough (if possible).

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 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 32.75 ml 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,675 Kcal or 11,200 Kj	50 gr	416 gr	64 gr
134 %	19 %	39 %	10 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
340 Kcal or 1,424 Kj	6 gr	53 gr	8 gr
17 %	2 %	5 %	1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
2,675 Kcal or 11,200 Kj	50 gr	416 gr	64 gr
134 %	19 %	39 %	10 %

% 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).

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

How much will it cost?

For 1 Cramique : 3.67 €

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: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Rabbit civet "à la normande", Génoise (Genoa sponge), Choux pastry (pâte à choux), Diamond biscuits, ... All
	Raisins: You can check-out other recipes which use it, like for example: Kugelhof for Nanou, Benoîton, Frozen Nougat, Dublin fruit scones, Soft apple cookies, ... All
	Rum: You can check-out other recipes which use it, like for example: Gâteau Nantais, Gâteau Nantais, Pancake batter, Chestnut moelleux, Linzer torte, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Eggs en Cocotte à la Française, Broccoli savoury custard, Grapefruit cake, Naan, ... All

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