French cuisine · Breakfast & Eggs

Cramique with Raisins

Northern French raisin yeast bread with plenty of butter and egg, sliced with butter for coffee.

Ingredients · for 8 servings

• 500 g flour
• 80 g sugar
• 120 g butter
• 2 eggs
• 250 ml whole milk
• 7 g dry yeast
• 1 tsp salt
• 150 g raisins
• 3 tbsp dark rum
• 1 egg for brushing

Instructions

1. Pour the rum and 2 tbsp hot water over the raisins and soak for 30 min.; meanwhile warm the milk lukewarm and dissolve the dry yeast in it.
2. Mix flour, sugar and salt, add the yeast milk and the eggs and knead for 8 min. into a smooth dough.
3. Knead in the soft butter piece by piece and beat for another 8 min. until the dough pulls away smoothly from the bowl; let rise covered for 1 hr. until doubled.
4. Briefly knead in the drained raisins, shape the dough into a loaf and place it in a buttered 30 cm loaf pan; let rise covered for 45 min. until it reaches the rim.
5. Brush with the beaten egg, slit lengthwise and bake in the oven preheated to 180°C for 35–40 min.; if the crust darkens too much, cover with parchment paper after 25 min.
6. Let the cramique rest in the pan for 10 min., then turn out, let cool and serve in thick slices with butter.