A soft, enriched bread studded with plump raisins and pearl sugar, with a golden crust and a tender, buttery crumb — served sliced with butter for breakfast.
Instructions
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1
Mix flour, yeast, sugar, and salt. Add eggs and warm milk. Knead 10 min until smooth and elastic.
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2
Gradually knead in softened butter until the dough is glossy and pulls away from the bowl cleanly.
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3
Fold in raisins and pearl sugar. Cover and let rise 1.5 hours until doubled.
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4
Punch down, shape into a log, and place in a buttered loaf pan. Cover and let rise 45 min.
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5
Brush with egg wash. Bake at 180°C (350°F) for 35-40 min until golden and hollow-sounding when tapped.
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6
Cool on a wire rack. Slice and serve with salted butter.
Did You Know?
Kramiek is so central to Belgian breakfast that many bakeries sell it fresh every morning alongside pistolets (crusty rolls).
The Story Behind Kramiek
Kramiek (cramique in French) has been a Belgian breakfast staple for generations. This enriched raisin bread reflects Belgium's love of generous, butter-rich baking. It bridges the Flemish and Walloon traditions, beloved equally on both sides of the linguistic divide.
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