Cramique (Belgian Raisin Bread)
In short: A soft, lightly sweet brioche-style loaf studded with raisins and topped with pearl sugar, eaten for breakfast with butter. A Belgian bakery staple. It takes about 1 h 15 min in total and makes 10 servings.
- Prep
- 35 min
- Cook
- 40 min
- Resting
- 2 h 30 min
- Total
- 1 h 15 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 350 kcal
Cramique is a soft, lightly sweet raisin bread found in nearly every Belgian bakery. The dough is enriched with milk, eggs and butter, so it bakes into a tender, golden loaf with a thin crust, and pearl sugar sprinkled on top gives a crunchy finish. Belgians eat it for breakfast or at teatime, sliced and spread with butter. It also makes excellent toast the next day.
Instructions
- Soak the raisins in hot water for 10 minutes, then drain and pat them dry.
- In a large bowl, mix the flour, yeast, sugar and salt. Add the milk, eggs and vanilla and mix to a shaggy dough.
- Knead for 8 minutes by hand, or 5 minutes in a mixer, until smooth and elastic. Add the butter in pieces and knead for 5 more minutes until the dough is soft and glossy.
- Cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
- Knead the raisins in gently. Shape into a loaf and place it in a greased 23 x 13 cm (9 x 5 in) loaf pan. Cover and let rise for 45 minutes until it crowns above the rim.
- Heat the oven to 180°C (350°F). Brush the top with the egg yolk mixture and sprinkle with the pearl sugar.
- Bake for 35 to 40 minutes until deep golden and the loaf sounds hollow when tapped underneath (93°C/200°F inside). Cover with foil if it browns too fast.
- Cool in the pan for 10 minutes, then turn out onto a rack and cool fully before slicing.
Tips
- If you cannot find pearl sugar, use coarse sugar crystals or crushed sugar cubes for the crunchy top.
- Soak the raisins briefly and dry them well. Dry raisins steal moisture from the dough, while wet ones make it sticky.
Questions and answers
What is the difference between cramique and brioche?
Cramique has less butter than classic brioche and is filled with raisins, so it tastes more like a sweet bread than a pastry. It is usually sliced and spread with butter.
How should I store cramique?
Keep it wrapped at room temperature for up to 3 days. Slice and freeze it for up to 2 months, and toast the slices from frozen.
Can I make cramique without a mixer?
Yes. Knead by hand on a lightly floured counter for 10 to 12 minutes, adding the butter in pieces, until the dough is smooth and springs back when pressed.
How long does it take to make Cramique (Belgian Raisin Bread)?
About 1 h 15 min in total: 35 min of preparation and 40 min of cooking.
How many calories are in Cramique (Belgian Raisin Bread)?
About 350 kcal per serving, with 8 g of protein, 57 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 57 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sugar | 21 g |
| Sodium | 260 mg |
Estimated values, calculated from the ingredients.
