Cramique

For 6 Cramiques, you will need:

1 900 ml raisins
2 600 ml rum
3 309.6 ml butter
4 375 ml whole milk
5 450 ml egg
6 2 litres 340 ml flour
7 30 mls vanilla sugar
8 225 mls brown sugar
9 60 mls yeast
10 37.8 mls fine (or table) salt
11 300 mls fermented viennoiserie dough (optional)
12 196.5 mls Pearl sugar
13 90 mls 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 900 ml raisins into a saucepan of boiling water and leave for 30 seconds.

Stage 2 - 30 min.

Drain the raisins thoroughly, then plunge into 600 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 309.6 ml butter into samll pieces and set aside.

Stage 5 - 3 min.

Put into a food-mixer bowl: 375 ml whole milk and 450 ml egg, then add 2 litres 340 ml flour, 30 mls vanilla sugar, 225 mls brown sugar, 60 mls yeast, 37.8 mls fine (or table) salt and 300 mls 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 196.5 mls 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	300 RDI=120 %	2,490 RDI=240 %	380 RDI=60 %	16,030 RDI=800 %	67,130 RDI: 800 %
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

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