It’s been a long, cold and busy February. All I long for is some peace, warmth and quiet.
And for spring to come along.
But in the meantime, here is a comfort bake to enjoy with a cup of tea or a steaming cup of cocoa. And indulge in all things wintery.
This used to be a regular treat when I was a child, either after school for tea or for breakfast on sundays.
A good craquelin, fresh from the bakery or freshly baked, is a treat like no other. Especially smothered with butter.
This is just a lighter brioche bread speckled with pearl sugar. You can substitute the pearl sugar with raisins and a make “Cramique” instead.
Ingredients (makes a generous loaf):
- 320gr of flour
- 150ml of tepid water
- 2 eggs yolks
- 20gr fresh yeast or 10gr dried yeast
- 125gr softened butter
- 15gr of caster sugar
- 5gr of salt
- 100gr of pearl sugar
- Put the flour in a big bowl (of your stand mixer if you have one) and make a well in the middle.
- Dissolve the yeast in the water and pour in the well
- Add the egg yolks and butter in the middle as well.
- Put the salt on top of the flour on one side and the sugar on the other side of the bowl.
- Mix by hand or by stand mixer with a dough hook until the dough comes together.
- Work the dough for another 5 minutes with the mixer or by hand for 10 minutes.
- Place the dough in a clean oiled bowl and cover with a clean towel. Leave to rise for 1 hour in a warm place.
- Add the pearl sugar and mix well so it’s evenly incorporate in the dough.
- You can either form it to a ball and set it on a baking plate on some baking parchment or put in a rectangular bread mould lined with baking paper.
- Leave to rise for another 1 hour or so until it has doubled in size and the dough doesn’t spring back after making a dent in it.
- Preheat the oven to 200⁰C. Bake the craquelin or cramique for 30-35 minutes.
- Check if it sounds hollow when tapping the bottom of the brioche bread when coming out of the oven.
- Once cooled, slice and slather generously with butter!