AI-generated image
Cramique
Cramique: Brussels and Walloon raisin brioche for Sunday breakfast
BelgianCramique is the Sunday breakfast loaf of Brussels and Wallonia: a soft, golden brioche packed with raisins, bought from the bakery on Sunday morning and sliced thickly with salted butter. Its sister, craquelin, swaps the raisins for pearl sugar. A common mistake is adding the raisins at the start of kneading, which tears the gluten and turns the dough grey. Chef's tip: soak the raisins in warm tea for 20 minutes, then knead them in only at the end, gently.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb strong white flour
- 1 ¾ oz sugar
- 1 tsp salt
- ¾ cup warm milk
- 2 eggs
- 3 ½ oz soft butter
- 5 ½ oz raisinssoaked in warm tea 20 minutes, drained
- 1 eggbeaten
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Mix 1 ⅛ lb strong white flour, ¼ oz fast-action dried yeast, 1 ¾ oz sugar and 1 tsp salt. Add ¾ cup warm milk and 2 eggs and knead 8 minutes. Add 3 ½ oz soft butter in pieces and knead 5 minutes more until silky.
13 minStep 2: Knead in 5 ½ oz raisins gently. Common mistake: adding them early; grey dough. Rise 1 hour.
Step 3: Shape into a loaf and put in a buttered 1 kg tin. Rise 45 minutes.
45 minStep 4: Heat the oven to 375°F (fan 350°F). Brush with 1 egg and bake 30–35 minutes, until deep golden and hollow-sounding.
35 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 7 g
- Carbs
- 48 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cramique take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Reform torta
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
American