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.
93 K 3/5 (4 reviews)
13 hours 55 min.
Easy
2 Cramiques
13 IngredientsLast modified on: September 12th 2018
For 2 Cramiques, you will need:
- 1
300 g raisins - 2
200 ml rum - 3
100 g butter - 4
125 g whole milk - 5
150 g egg ( How to... ) - 6
500 g flour - 7
10 g vanilla sugar - 8
75 g brown sugar - 9
20 g yeast - 10
9 g fine (or table) salt - 11
100 g fermented viennoiserie dough (optional) - 12
50 g Pearl sugar - 13
30 g beaten egg - Total weight: 1,570 grams
Change these quantities to make:
Change measures:
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 300 g raisins into a saucepan of boiling water and leave for 30 seconds.
Stage 2 - 30 min.
Drain the raisins thoroughly, then plunge into 200 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: 125 g whole milk and 150 g egg, then add 500 g flour, 10 g vanilla sugar, 75 g brown sugar, 20 g yeast, 9 g fine (or table) salt and 100 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 50 g Pearl sugar over the rectangle.
Scatter 50 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 | 100 RDI=40 % | 830 RDI=80 % | 130 RDI=20 % | 5,340 RDI=270 % | 22,380 RDI: 270 % |
| 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 2 Cramiques : 7.35 €
- 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
Like these other recipes: Toasted-flour biscuits, Moist chocolate cake, Flaky brownie brioche, Corsican tarts, Shortbread tart with sweet apricots and rosemary, ... See them all 201
Raisins
Like these other recipes: Kugelhof for Nanou, Frozen nougat, Caramel semolina pudding with raisins, Little apple turnovers with almonds and raisins, You should not add raisins to recipes dry , ... See them all 20
Rum
Like these other recipes: Chestnut cake, Gâteau Basque , Ardéchois, Gâteau Breton (Brittany butter cake), Pancake batter, ... See them all 31
Egg
Like these other recipes: Little lemon biscuits, Chocolate mug cake, Oatmeal cake, Stuffed baguette , Tomato omelette, ... See them all 236
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020339 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011360 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025295 K 24.5 3 hours 8 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016244 K4.4 2 hours 2 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013285 K4.6 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.