Craquelin

Name: Craquelin
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Belgium
Ingredients: Strong white bread flour (4 cups) — 500 g (1.1 lb); Whole milk, warm (2/3 cup) — 150 ml (2/3 cup); Fresh yeast (0.7 oz) — 20 g (0.7 oz); Unsalted butter, softened (2/3 cup) — 150 g (5.3 oz); Caster sugar (1/4 cup + 1 tbsp) — 60 g (2.1 oz); Large eggs (3) — 3; Pearl sugar (1 cup) — 150 g (5.3 oz); Fine sea salt (1½ tsp) — 8 g (0.3 oz)

The Quirky Foodster Team

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35 min

Prep

35 min

Cook

Servings

Ingredients

Strong white bread flour (4 cups) — 500 g (1.1 lb)
Whole milk, warm (2/3 cup) — 150 ml (2/3 cup)
Fresh yeast (0.7 oz) — 20 g (0.7 oz)
Unsalted butter, softened (2/3 cup) — 150 g (5.3 oz)
Caster sugar (1/4 cup + 1 tbsp) — 60 g (2.1 oz)
Large eggs (3) — 3
Pearl sugar (1 cup) — 150 g (5.3 oz)
Fine sea salt (1½ tsp) — 8 g (0.3 oz)

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.