Craquelin

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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

 

  1. Put the flour in a big bowl (of your stand mixer if you have one) and make a well in the middle.
  2. Dissolve the yeast in the water and pour in the well
  3. Add the egg yolks and butter in the middle as well.
  4. Put the salt on top of the flour on one side and the sugar on the other side of the bowl.
  5. Mix by hand or by stand mixer with a dough hook until the dough comes together.
  6. Work the dough for another 5 minutes with the mixer or by hand for 10 minutes.
  7. Place the dough in a clean oiled bowl and cover with a clean towel. Leave to rise for 1 hour in a warm place.
  8. Add the pearl sugar and mix well so it’s evenly incorporate in the dough.
  9. 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.
  10. 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.
  11. Preheat the oven to 200⁰C. Bake the craquelin or cramique for 30-35 minutes.
  12. Check if it sounds hollow when tapping the bottom of the brioche bread when coming out of the oven.
  13. Once cooled, slice and slather generously with butter!

 

Enjoy!

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