Topic: Cramique (Belgian Brioche)

[antipodes]

I made this yesterday and it was great - no pics as it got gobbled up!!! If I make it again, I will take some.

Made in the bread machine, then I took out the dough to rise a second time.

350g strong flour
2 medium eggs
100ml milk
40g sugar
1 teas salt
60g butter
1/2 teas yeast (and I also added some sourdough starter).

Put in bread machine in usual order - check after about 5 minutes kneading. Dough should be smooth and soft - I did have to add a little flour in fact.

Once it was done, after 1h30, I took it out, kneaded in 50g of chocolate chips and put it in a silicone cake tin and left it to rise about 40minutes again. Slash the top before baking and brush with a little sugar water.
Baked at 180deg C for about 25-30 minutes.

[BarriedaleNick]

I am copying this to make this weekend!! Cheers..

[Debs]

This sounds lovely  :P

would i need to add extra yeast, if i don't have any sourdough starter?

Debs

[antipodes]

Sorry Debs didn't see yr question before,
No, that was the amount on the recipe.... it's not a very big loaf so that qty seems ok to me. You won't need a starter, I just like to add some for the nice yeasty taste.
Do let it rise sufficiently, I made another one but didn't let it rise enough and it was like a brick. Won't make that mistake again.
It really has to double in volume from when you TAKE IT OUT of the bread machine....

[Obelixx]

Generally speaking cramique has a light scattering of dried fruit through it.

Craquellin is made with the same sort of dough but has lumps of orange flavoured sugar (rice grain size) scattered in it and on it. 

Both make excellent an excellent base for bread and butter pudding.

[antipodes]

Yes you are right, my recipe said raisins or choc chips. the choccy was a way of getting it down my kids  ;D