Breads
Craquelin
Ingredients
- - 500 g Strong white bread flour (4 cups)
- - 150 ml Whole milk, warm (2/3 cup)
- - 20 g Fresh yeast (0.7 oz)
- - 150 g Unsalted butter, softened (2/3 cup)
- - 60 g Caster sugar (1/4 cup + 1 tbsp)
- - 3 Large eggs (3)
- - 150 g Pearl sugar (1 cup)
- - 8 g Fine sea salt (1½ tsp)
Method
- Dissolve the yeast in warm milk and leave for 5 minutes until frothy.
- In a stand mixer, combine flour, sugar and salt. Add the milk mixture and eggs, kneading for 5 minutes.
- Gradually add the softened butter, kneading until smooth, glossy and elastic, about 10 minutes.
- Fold in the pearl sugar gently by hand, distributing it evenly through the dough.
- Prove covered for 1½ hours until doubled. Shape and place in a greased tin.
- Prove again for 45 minutes, brush with beaten egg, and bake at 180°C (350°F) for 30–35 minutes until deep golden.
- Cool on a wire rack before slicing — the pearl sugar will have formed small caramelised pockets throughout.
Introduction: A close cousin of cramique, craquelin is a rich, buttery brioche studded throughout with crunchy pearl sugar
rather than raisins, giving little bursts of caramelised sweetness in every bite.
Cultural Background: A close cousin of cramique, craquelin is a rich, buttery brioche studded throughout with crunchy pearl sugar
rather than raisins, giving little bursts of caramelised sweetness in every bite. It's a favourite Belgian breakfast
bread, especially in Wallonia.
Tips: Fold in pearl sugar gently at the end so it doesn't dissolve into the dough during kneading. A slightly longer bake at a lower temperature helps the sugar caramelise without burning the crust.
Variations: Add orange blossom water for a fragrant Wallonian variation. Dairy-free version: substitute plant butter and oat milk.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Store in an airtight container for up to 3 days.
Reheating: Toast lightly or warm the whole loaf at 150°C (300°F) for 10 minutes.
Nutrition: Per slice: approx. 260 kcal, 5g protein, 10g fat, 38g carbohydrate, 15g sugar.
FAQs:
Q: What is pearl sugar and can I substitute it?
A: Pearl sugar is a coarse, heat-stable sugar that keeps its crunch when baked; crushed sugar cubes are the closest substitute.
Q: Why fold the sugar in by hand?
A: Mixing it in the machine can crush the pearls and dissolve them into the dough, losing the characteristic crunchy pockets.