Raisin Breakfast Bread Cramique
Start your day with the irresistible aroma of freshly baked Raisin Breakfast Bread Cramique, a cherished classic of Belgian cuisine. This enriched bread combines a soft, buttery crumb with bursts of natural sweetness from plump, tender raisins soaked to perfection. Crafted with simple ingredients like all-purpose flour, eggs, and milk, this cramique boasts a golden, shiny crust thanks to a light egg wash before baking. Perfectly fluffy and slightly sweet, it's an ideal treat to enjoy at breakfast, toasted with butter or jam, or as a comforting afternoon snack alongside a warm cup of coffee or tea. With easy-to-follow techniques like kneading and proofing, this recipe makes it simple to create an artisanal loaf that's as beautiful as it is delicious. Try this timeless recipe today for a homemade bread that’s sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 200 milliliters Milk
- 3 Eggs
- 100 grams Unsalted butter
- 50 grams Sugar
- 8 grams Salt
- 10 grams Active dry yeast
- 150 grams Raisins
- 100 milliliters Warm water (for soaking raisins)
- 1 Egg (for egg wash)
Instructions
Soak the raisins in warm water for 15 minutes, then drain and pat dry.
In a small bowl, dissolve the yeast in lukewarm milk (around 35°C/95°F) and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the yeast mixture, along with two eggs.
Start mixing the ingredients by hand or using a stand mixer with a dough hook attachment until the dough comes together.
Add the softened butter, a little at a time, kneading the dough until it becomes smooth and elastic. This may take about 10-12 minutes by machine or 15 minutes by hand.
Incorporate the raisins into the dough, ensuring they are evenly distributed.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1.5 to 2 hours, or until it doubles in size.
Punch down the dough to release air, then shape it into a loaf or a round boule, depending on your preference.
Place the shaped dough onto a greased or parchment-lined baking sheet, cover loosely, and let it rise again for 45-60 minutes.
Preheat the oven to 180°C (350°F).
Lightly beat the remaining egg and brush it over the risen dough to create a shiny finish.
Bake the cramique in the preheated oven for about 25-30 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 565.8 g | 206% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 160.0 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 556 mg | 43% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
