Name: Kramiek and craquelin
Yield: Makes 1 loaf
Cuisine: Belgian
Ingredients: 500 g (1 lb 2 oz) strong (bread) flour, plus extra for dusting; 200 g (7 oz) pearl sugar (nib sugar), plus extra to decorate; 200 ml (7 fl oz) full-fat milk, at room temperature; 100 g (3½ oz) unsalted butter, softened, plus extra for greasing; 15 g (½ oz) instant dry yeast; 2 tablespoons rum; 1 beaten egg yolk, plus 1 tablespoon milk, for egg wash; 235 g (8½ oz) currants or raisins; 2 eggs; 5 g (⅛ oz) sea salt; 50 g (1¾ oz) caster (superfine) sugar; 2 tablespoons melted butter, cooled

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

Kramiek or krentenbrood is a rich loaf studded with raisins or currants. Craquelin or suikerbrood (sugar loaf) uses the same dough, but is made with pearl sugar instead.

The raisin loaf is the older of the two recipes, and was traditionally baked and gifted for New Year or Easter because of the rich nature of the dough, which contains eggs, butter, sugar and currants or raisins. The sugar loaf became more popular when sugar beets took over from sugar cane

Ingredients

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Ingredients

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