Go Back
–+ servings
recette cramique pain brioché belge

Belgian Cramique, Raisin Brioche Bread

5 de 1 vote
Cramique is a type of brioche bread from Belgium and northern France, traditionally topped with raisins and, depending on the family, also with coarse pearl sugar. Soft and slightly sweet, it can be enjoyed for breakfast or a snack, plain or with butter.
SERVING:15 slices
COOKING TIME35 minutes
PRINT PIN SAVE
Course: Bakery, Christmas recipe, Snack
Cuisine: Belgian
Author: Rachida

INGREDIENTS 

  • 500 g all-purpose flour 17.6 oz
  • 1 egg
  • 50 g granulated sugar 1.8 oz
  • 1 level teaspoon fine salt
  • 250 ml milk 8.5 oz
  • 100 g butter at room temperature 3.5 oz
  • 25 g fresh baker's yeast, preferably, or 10 g instant dry yeast 0.9 oz fresh baker's yeast or 0.35 oz instant dry yeast
  • 130 g raisins 4.6 oz
  • 70 g pearl sugar (large grains, for Liège waffles). 2.5 oz You can substitute it with raisins instead.

For the egg wash

  • 1 egg yolk and 1 to 2 teaspoons milk

PREPARATION

  • Cover the raisins with water and let them swell during the dough rising time.
  • Warm a little milk, about 4 tablespoons, and pour it over the crumbled yeast along with 1 tablespoon of sugar taken from the 50 g (1.8 oz).
  • In the bowl of a stand mixer or in a large mixing bowl (if you knead by hand), add the salt, then the flour and sugar.
  • Mix 3/4 of the milk with the egg, then pour it all over the flour along with the yeast.
  • Knead for 5 minutes on speed 2, gradually adding the rest of the milk to combine all the ingredients and form a dough.
  • Stop the mixer and let the dough rest for 5 minutes.
  • Then knead for 10 minutes, still on speed 2. The dough should be soft and wrap around the hook.
  • Cover the bowl with plastic wrap and then cover it with a towel. Let the dough rise until it doubles in size, for about 2 hours, more or less, away from drafts. If it's cold, place the bowl in the oven preheated to 30°C (86°F) and then turn off the oven. The rising time may vary depending on the room temperature.
  • Note: To knead by hand, allow about 20 minutes. Stretch the dough on the work surface, lift it, and slap it against the surface. Fold it, then stretch it again and slap it. Repeat these actions until you have a smooth and soft dough.
  • Once the dough has doubled in volume, gradually add the butter on speed 2. (I added it all at once, which I don't usually do. It took longer for the butter to fully incorporate into the dough.)
  • When the butter is fully incorporated and the dough is smooth, add the well-drained raisins. Run the mixer to evenly distribute the raisins throughout the dough. This step can also be done by hand if you prefer.
  • Turn the dough out onto the work surface, flatten it into a square, and then spread the pearl sugar over the surface. Fold the dough over itself, cut it in half, and stack the pieces on top of each other. Flatten the dough again and repeat the process until the pearl sugar is evenly distributed throughout the dough.
  • Note: I used this method, but you can also incorporate the raisins and pearl sugar directly into the mixer or entirely by hand.
  • Grease and flour the loaf pan, then remove any excess flour.
  • Dust the work surface with a little flour. Lightly flatten the dough into a rectangle, then fold both sides toward the center to form a long roll. Pinch the edges to seal the dough, then elongate the roll to the length of the pan.
  • Place the roll in the pan and flatten it evenly. If any raisins appear on the surface, gently press them into the dough to prevent them from burning during baking.
  • Cover the pan with a clean towel and let the dough rise for 45 minutes or more, until it doubles in size.
  • When the cramique dough has risen well, preheat the oven to 180°C (350°F).
  • Dilute the egg yolk with a little milk, then gently brush the top of the brioche with this mixture.
  • Bake for about 35 minutes, adjusting the baking time according to your oven, until the cramique is golden brown. If the brioche becomes too brown before the end of baking, cover the top with a sheet of aluminum foil to prevent it from burning.
  • Remove the cramique from the oven and let it cool for 5 minutes before unmolding it onto a wire rack. Allow to cool completely before slicing. This way, you will get nice slices.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!