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.
80K 3/5 based on 4 reviews
Last modified on: September 12th 2018
Keywords for this recipe: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
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 ... ? - Work this out...
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.
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: 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 - 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 196.5 mls Pearl sugar over the rectangle.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 16,034 Kcal or 67,131 Kj | 301 gr | 2,495 gr | 382 gr |
| 802 % | 116 % | 235 % | 58 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 341 Kcal or 1,428 Kj | 6 gr | 53 gr | 8 gr |
| 17 % | 2 % | 5 % | 1 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,672 Kcal or 11,187 Kj | 50 gr | 416 gr | 64 gr |
| 134 % | 19 % | 39 % | 10 % |
How much will it cost?
- For 6 Cramiques : 21.99 €
- Per Cramique : 3.67 €
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: Fish fillet with preserved lemons, Little chocolate and hazelnut fondants, Boeuf (beef) bourguignon, Naan, Gingerbread, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Benoîton, Sweet pancake rolls from Brittany, Raisin breads (pains aux raisins), Little apple turnovers with almonds and raisins, Kugelhof for Nanou, ... All |
 | Rum: You can check-out other recipes which use it, like for example: Gingerbread, Baked Alaska, Pistachio cream, Pogne de Romans, Almond cream or frangipane, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Gâteau Breton (Brittany butter cake), Polpete, Amandier (gluten-free almond cake), Baked eggs with chicken and spinach, ... All |
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