Cramique is a traditional Belgian sweet bread made with eggs and milk.
Its tender texture makes it a real (guild free) treat. In the morning or at tea time, the cramique suits both moments.
- 500 g all purpose flour
- 20 g fresh yeast
- 20 cl milk
- 3 eggs (one for glazing)
- 100 g unsalted butter
- 180 g raisins (Sultana or Corinto)
- 20 cl regular tea
- 50 g fine sugar
- 4 g salt
- 1/2 tsp yellow food coloring (optional)
- Cut out a piece of baking paper and cover the bottom of the bread pan (loaf pan) with it. Grease the sides of the mold. Make sure you can fill half the mold before proofing. I used size 25 cm x 12 cm.
- Soak the raisins in the warm tea (add some rum if you want) for about 30 minutes. Drain and dry them some with paper towel.
- Beat 2 eggs with the sugar until pale and foamy.
- Warm up milk until it's lukewarm. Break apart the yeast and dissolve in the milk.
- With a wooden spatula, mix beaten eggs with half the flour. Add the milk and rest of the flour.
- Preheat oven at 180°C.
- Add butter and salt. Knead well. It's important to knead thoroughly during 10 minutes, before adding the raisins.
- Add raisins to the dough and knead them in until they're well spread.
- Let dough proof in the pan at room temperature for 1 hour, with a clean towel over it.
- Beat 1 egg, carefully coat the dough with it. Bake for 20 to 25 minutes at 180°C.
Tools used: Wooden spatula, pastry brush, loaf pan or bread pan, stand mixer (optional).
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