| Time | Servings | Difficulty |
|---|---|---|
| 01:10 | 1 | Average |
Introduction
The cramique is a Belgian brioche bread with raisins and pearl sugar. It can be served with butter or jam. At home we prefer it plain or a little toasted. It’s a treat for breakfast, brunch or afternoon tea.
1 serving corresponds to 1 standard cake tin.
Ingredients
|
Leaven
|
|
| 100 g flour | |
| 1 tbsp baker’s yeast | |
| 250 ml whole milk | |
|
Ceramic paste
|
|
| 400 g flour | |
| 100 g pearl sugar | |
| 120 g black raisins | |
| 2 egg | |
| 100 g butter softened | |
| 1 tsp salt | |
| 1 tbsp milk for the gilding |
Instructions
|
1
|
Prepare the sourdough: warm the milk for a few seconds in the microwave or in a saucepan. Then dilute the flour and the baking powder. Mix with a fork, cover and let swell for 45 minutes.
|
|
2
|
Beat the eggs into an omelet in a bowl and set aside. Rehydrate the raisins in a bowl of lukewarm water. To book.
|
|
3
|
Prepare the dough: pour the flour into the bowl of a food processor fitted with a hook (at low speed). Incorporate the sourdough, sugar and beaten eggs in an omelet. Knead to obtain a homogeneous mixture.
|
|
4
|
Increase the speed of the robot to medium speed. Then add the softened butter and salt. Knead for about 10 minutes so that the dough comes off and is homogeneous. Cover the bowl with a damp cloth and let the dough rise at room temperature for 180 minutes.
|
|
5
|
Then degas the dough by turning it over and incorporating the rehydrated grapes (drained) and pearl sugar.
|
|
6
|
Grease a cake tin, set aside. Shape a sausage and place it in the greased mold. Cover with a cloth and let stand for 75 minutes.
|
|
7
|
Preheat the oven to 190 ° C. Brown the ceramics using a brush soaked in milk and bake for 45 minutes. When the ceramic is cooked, cool it on a wire rack, unmold and serve.
|
Related posts:
