Cramique
Cramique is a traditional Belgian sweet bread, especially popular in Wallonia and Brussels, found in nearly every bakery. Rich in butter and studded with raisins, this bread holds a special place at the Belgian breakfast table, often served alongside coffee or hot chocolate. While it resembles other European sweet breads, cramique stands out for the generous proportion of butter in the dough, which gives it a particularly rich texture. The name comes from the Walloon dialect and is closely tied to the tradition of artisan bakeries in the region, where the recipe has been passed down through generations.
Fluffy sweet bread
Bread dough enriched with butter, milk and eggs, very fluffy.
Rum-soaked raisins
Plumped raisins give the bread sweetness and texture.
Rich in butter
The generous amount of butter makes the crust golden and the crumb soft.
Perfect for breakfast
Served sliced, lightly toasted, with butter or jam.
Ingredients 4 servings
- 500g flour
- 80g sugar
- 10g dry yeast
- 250ml warm milk
- 2 eggs
- 100g soft butter
- 1 tsp salt
- 150g raisins
- 2 tbsp rum for soaking raisins
How to make it
- 1Soak the raisins in rum for 30 minutes, until slightly plumped.
- 2Dissolve the yeast in the warm milk with a tablespoon of sugar and let it sit for 10 minutes until foamy.
- 3In a large bowl, mix the flour with the remaining sugar and salt, then add the milk with the yeast and the beaten eggs.
- 4Knead the dough, gradually incorporating the soft butter, until it becomes elastic and smooth, about 10 minutes.
- 5Add the drained raisins and knead gently to distribute them evenly.
- 6Cover the dough and let it rise in a warm place for one hour, until doubled in size.
- 7Place the dough in a lined loaf tin, let it rise for another 30 minutes, then bake at 180°C for 35-40 minutes, until golden.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
