We’ve always been fascinated by the rich baking traditions of Belgium, and Cramique stands out as a beloved sweet bread that’s both comforting and indulgent. Originating from Flemish regions this buttery loaf often features plump raisins and a golden crust that makes it irresistible for breakfast or tea time.
In our easy Cramique recipe we’ll walk you through the steps to bake this delightful treat at home. Whether you’re a novice baker or a pro we’re confident you’ll love how simple it is to create a taste of Belgian heritage right in your kitchen.
Ingredients
In our Cramique recipe, we gather simple yet essential ingredients to craft this traditional Belgian sweet bread. To ensure the best results, we order them as they are typically used in the preparation process, with notes on any prep specifics for accuracy.
- All-purpose flour (4 cups, sifted – this forms the base of our dough for structure and rise)
- Active dry yeast (2 ¼ teaspoons, proofed in warm liquid – activate it first to ensure a light, airy texture)
- Granulated sugar (½ cup, divided – use part to feed the yeast and the rest for sweetness in the dough)
- Salt (1 teaspoon – adds flavor balance, incorporated with dry ingredients)
- Warm milk (1 cup, around 110°F – use to proof the yeast for optimal fermentation)
- Large eggs (2, at room temperature – beaten for easy mixing into the wet components)
- Unsalted butter (½ cup, softened – provides the rich, buttery quality that defines Cramique’s tender crumb)
- Plump raisins (1 cup, soaked in warm water for 10 minutes and drained – these add the signature fruity bursts, enhancing the bread’s comforting appeal)
| Ingredient | Quantity | Prep Specifics |
|---|---|---|
| All-purpose flour | 4 cups | Sifted for even incorporation |
| Active dry yeast | 2 ¼ teaspoons | Proofed in warm liquid |
| Granulated sugar | ½ cup | Divided for yeast and dough |
| Salt | 1 teaspoon | Added to dry mix |
| Warm milk | 1 cup | Heated to 110°F |
| Large eggs | 2 | At room temperature |
| Unsalted butter | ½ cup | Softened for easy blending |
| Plump raisins | 1 cup | Soaked and drained |
Required Tools and Equipment
Now that we have gathered our ingredients for the Cramique recipe, let’s focus on the essential tools and equipment that ensure a smooth baking process. In our experience as bakers, having the right items on hand helps achieve that signature light, buttery texture in this Belgian sweet bread.
To prepare and bake Cramique effectively, we recommend the following must-have tools. We’ve organized them into a list with brief descriptions for clarity:
- Large Mixing Bowl: A sturdy, heat-resistant bowl (at least 4 quarts) for combining flour, yeast, and other ingredients. We use this to create the dough base, ensuring even mixing without spills.
- Measuring Cups and Spoons: Accurate measuring tools in various sizes (e.g., 1-cup, ½-cup for dry ingredients; 1-tablespoon, 1-teaspoon for liquids). These are crucial for precise measurements, as we know exact quantities lead to the perfect rise and flavor in our Cramique.
- Stand Mixer or Hand Mixer: A powerful stand mixer with a dough hook attachment, or a sturdy hand mixer, to knead the dough efficiently. We find this saves time and effort, developing the gluten for that tender crumb many bakers praise.
- Loaf Pan or Baking Sheet: A standard 9×5-inch non-stick loaf pan for shaping the bread, or a rimmed baking sheet lined with parchment paper. This helps form the golden crust that defines authentic Cramique.
- Digital Kitchen Scale: For weighing ingredients like flour and butter accurately (e.g., in grams for consistency). We always rely on this to avoid measurement errors, as even small variations can affect the bread’s texture.
- Oven Thermometer: A simple oven-safe thermometer to verify your oven’s temperature, ensuring it reaches the optimal 350°F for baking. We emphasize this for even cooking and preventing underbaked loaves.
- Clean Kitchen Towel or Plastic Wrap: For covering the dough during proofing, allowing it to rise properly in a warm spot. This basic item is indispensable in our Cramique routine for that fluffy interior.
By preparing these tools beforehand, we can transition seamlessly into the mixing and baking steps of our Cramique recipe, setting the stage for delicious results.
Instructions
We walk you through the step-by-step process to bake a delicious Cramique using the ingredients and tools we’ve prepared, ensuring a light fluffy texture with a buttery golden crust that evokes Belgian tradition.
Prepare the Dough
First, in a large mixing bowl, combine 500 grams of all-purpose flour, 10 grams of active dry yeast, 50 grams of granulated sugar, and 5 grams of salt. Stir these dry ingredients together until evenly distributed.
Next, heat 250 milliliters of milk to about 110°F (43°C) and add it to the bowl along with 2 large eggs and 100 grams of softened unsalted butter. Use a stand mixer or your hands to mix everything into a shaggy dough, then knead for 10 minutes on a floured surface until the dough feels smooth elastic and slightly tacky to the touch.
Once kneaded, gently fold in 150 grams of plump raisins, distributing them evenly for bursts of sweet flavor throughout the bread.
First Rise
Transfer the prepared dough to a lightly greased bowl, turning it once to coat all sides with oil.
Cover the bowl with a clean kitchen towel and place it in a warm draft-free spot to rise for 1 to 1.5 hours or until the dough doubles in size—watch as it transforms into a soft airy mass ready for shaping.
Shape the Loaf
Gently punch down the risen dough to release trapped gases and deflate it slightly.
On a lightly floured surface, form the dough into a rectangular loaf shape about 9 inches long then transfer it to a greased loaf pan, ensuring the top is smooth for an even rise and appealing crust.
Second Rise
Cover the shaped loaf loosely with plastic wrap and let it proof in a warm area for 30 to 45 minutes or until it puffs up noticeably—this step enhances the bread’s tender crumb and overall rise.
Bake the Cramique
Preheat your oven to 375°F (190°C) and position the rack in the center for even heat distribution.
Place the risen loaf in the oven and bake for 30 to 35 minutes until the crust turns a deep golden brown and emits a rich buttery aroma that fills your kitchen—test doneness by tapping the bottom; it should sound hollow.
Make-Ahead Instructions
One of the joys of baking Cramique is its flexibility for busy schedules—we can prepare this buttery Belgian bread ahead to savor its warm, aromatic flavors whenever we desire. Whether we’re prepping the dough or baking the loaf in advance, these methods help maintain the bread’s signature tender crumb and golden crust without compromising quality.
Preparing the Dough in Advance
To make our Cramique dough ahead, we follow these simple steps after the initial kneading process described earlier:
- Step 1: Once the dough has been kneaded and the raisins incorporated, shape it into a ball and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap or a damp kitchen towel to prevent drying.
- Step 2: Refrigerate the covered dough immediately in the refrigerator for up to 24 hours. This slow cold rise enhances the flavor, developing a deeper, more complex taste reminiscent of traditional Flemish bakeries.
- Step 3: When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 1 to 2 hours until it reaches room temperature and doubles in size. This allows the yeast to activate fully, ensuring a light and airy rise.
Freezing the Dough or Baked Loaf
For longer storage, we recommend freezing to preserve the fresh-baked essence of Cramique. Here’s how:
- Step 1: After the first rise, shape the dough into a loaf and freeze it unwrapped on a baking sheet for 1 hour to firm up. Then, wrap it securely in plastic wrap and aluminum foil before transferring to a freezer-safe bag.
- Step 2: Freeze the shaped dough for up to 1 month. When baking, thaw it overnight in the refrigerator, then proceed with the second rise and baking as outlined in the main instructions.
- Step 3: If freezing a fully baked loaf, allow it to cool completely after baking, then slice if desired, wrap tightly, and freeze for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F oven for 10-15 minutes until the crust crisps up and the interior turns soft and buttery.
Storage Tips and Considerations
To help track optimal storage times and maintain freshness, we’ve compiled the key details in the table below. Proper storage ensures our Cramique retains its irresistible aroma and texture.
| Storage Method | Duration | Key Tips for Best Results |
|---|---|---|
| Refrigeration | Up to 24 hours | Use an airtight container to avoid drying; dough will develop richer flavors. |
| Freezing (Dough) | Up to 1 month | Thaw slowly in the fridge to preserve yeast activity and prevent sogginess. |
| Freezing (Baked) | Up to 3 months | Reheat gently to restore the warm, golden crust and prevent the crumb from toughening. |
Conclusion
We’ve loved exploring Cramique’s charm with you, bringing a slice of Belgian tradition into your kitchen. This recipe lets us capture that perfect balance of buttery softness and golden crust.
Baking it connects us to timeless flavors, and we’re confident it’ll become a favorite in your home. Give it a try and savor the simple joy it brings.
Frequently Asked Questions
What is Cramique?
Cramique is a traditional Belgian sweet bread from the Flemish regions, known for its buttery texture and plump raisins. It’s a comforting treat perfect for breakfast or tea, with a golden crust that brings a taste of Belgian heritage. This easy recipe suits both novice and experienced bakers.
What ingredients are needed for Cramique?
To make Cramique, you’ll need all-purpose flour, active dry yeast, granulated sugar, salt, warm milk, large eggs, unsalted butter, and plump raisins. Use specific quantities as outlined: about 4 cups flour, 2 teaspoons yeast, and so on, to achieve its light, tender texture.
What tools are required to bake Cramique?
Essential tools include a large mixing bowl, measuring cups and spoons, a stand or hand mixer, a loaf pan or baking sheet, a digital kitchen scale, an oven thermometer, and a kitchen towel. These ensure proper dough rising and a perfect golden crust for successful baking.
How do I make Cramique at home?
Start by combining dry ingredients with warm milk, eggs, and butter to form the dough, then knead and add raisins. Let it rise, shape into a loaf, and rise again. Bake at the preheated oven temperature for about 30-40 minutes until golden. Follow the steps for the best results.
Can I make Cramique ahead of time?
Yes, prepare the dough in advance and refrigerate it for up to 24 hours to enhance flavor. You can also freeze the dough or baked loaf for later. This flexibility makes it ideal for busy schedules while keeping the bread fresh and delicious.
How should I store Cramique?
Store Cramique at room temperature for up to 2 days, or refrigerate for up to a week in an airtight container. For longer storage, freeze the loaf for up to 3 months—thaw at room temperature to preserve its buttery aroma and texture. Always reheat before serving for the best taste.