Breads
Cramique
Ingredients
- - 500 g Strong white bread flour (4 cups)
- - 180 ml Whole milk, warm (3/4 cup)
- - 20 g Fresh yeast (0.7 oz)
- - 120 g Unsalted butter, softened (1/2 cup)
- - 70 g Caster sugar (1/3 cup)
- - 2 Large eggs (2)
- - 150 g Raisins (1 cup)
- - 30 g Pearl sugar, for topping (3 tbsp)
Method
- Soak the raisins in warm water for 15 minutes, then drain well and pat dry.
- Dissolve the yeast in the warm milk and leave for 5 minutes.
- In a stand mixer, combine flour, sugar and salt. Add the milk mixture and eggs, and knead for 5 minutes.
- Gradually add the softened butter, kneading until smooth and elastic, about 10 minutes. Fold in the raisins by hand.
- Prove covered for 1½ hours until doubled. Shape into a loaf and place in a greased loaf tin.
- Prove again for 45 minutes, then brush with beaten egg and scatter with pearl sugar.
- Bake at 180°C (350°F) for 35–40 minutes until deep golden. Cool on a wire rack before slicing.
Introduction: A soft, golden raisin brioche, cramique is a much-loved Belgian breakfast and teatime bread, often shaped
into a loaf with pearl sugar scattered on top for extra sweetness and crunch.
Cultural Background: A soft, golden raisin brioche, cramique is a much-loved Belgian breakfast and teatime bread, often shaped
into a loaf with pearl sugar scattered on top for extra sweetness and crunch.
Tips: Drying the soaked raisins well stops them sinking to the bottom of the loaf. Cover the loaf loosely with foil if it browns too quickly before it's fully baked through.
Variations: Add chocolate chips instead of raisins for a children's favourite version. Dairy-free version: substitute plant butter and oat milk.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Store in an airtight container or bag for up to 3 days.
Reheating: Toast slices lightly, or warm the whole loaf at 150°C (300°F) for 10 minutes.
Nutrition: Per slice: approx. 230 kcal, 5g protein, 8g fat, 35g carbohydrate, 12g sugar.
FAQs:
Q: Why did my raisins sink to the bottom?
A: This usually happens if the raisins are too wet or the dough too slack — pat them dry thoroughly before folding in.
Q: Can I make this into rolls instead of a loaf?
A: Yes, divide the dough into 10–12 pieces and bake for 15–18 minutes.