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.
84 K 3/5 (4 reviews)
13 hours 55 min.
Easy
4 Cramiques
13 IngredientsLast modified on: September 12th 2018
For 4 Cramiques, you will need:
- 1
600 g raisins - 2
400 g rum - 3
200 g butter - 4
250 g whole milk - 5
300 g Egg ( How to... ) - 6
1 kg flour - 7
20 g Vanilla sugar - 8
150 g brown sugar - 9
40 g yeast - 10
18 g fine (or table) salt - 11
200 g fermented viennoiserie dough (optional) - 12
100 g Pearl sugar - 13
60 g beaten egg - Total weight: 3,140 grams
Change these quantities to make:
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Times for this recipe
Preparation: 40 min.
Resting: 12 hours 30 min.
Cooking: 50 min.
All in all: 13 hours 55 min.
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 600 g raisins into a saucepan of boiling water and leave for 30 seconds.
Stage 2 - 30 min.
Drain the raisins thoroughly, then plunge into 400 g 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: 250 g whole milk and 300 g Egg, then add 1 kg flour, 20 g Vanilla sugar, 150 g brown sugar, 40 g yeast, 18 g fine (or table) salt and 200 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 100 g Pearl sugar over the rectangle.
Scatter 100 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).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 1,660 RDI=160 % | 250 RDI=40 % | 10,690 RDI=530 % | 44,750 RDI: 530 % |
| 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 % |
How much will it cost?
- For 4 Cramiques : 14.70 €
- Per Cramique : 3.70 €
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
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Raisins
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Rum
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Egg
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