By Andy Verstraeten, Grains de Vanille
For 7 pieces
CHEF'S TIP:
Place the various liquids in the freezer before kneading to prevent the dough from heating up.
INGREDIENTS:
500 g raisins
180 g water
METHOD:
Leave the raisins to macerate for 30 minutes in the water.
INGREDIENTS:
1000 g T55 flour
400 g whole eggs
250 g whole milk
100 g sugar
20 g salt
50 g yeast
250 g starter or dough scraps
350 g butter
500 g macerated raisins
Whole eggs for egg wash as required
METHOD:
In the kneading machine, add all the ingredients except the butter and the raisins.
Mix for 7 minutes on the first speed then knead for 10 minutes on the second speed.
The temperature (23°C) and the gluten network must be checked.
At the end of kneading, add the butter on the first until the dough is smooth.
Incorporate the drained raisins.
Leave to proof for at least 3 hours.
Weigh out 400 g pieces of dough.
Shape into balls and leave to rest for around 30 minutes.
Shape into balls and mold according to your chosen tin.
Leave to rise for 2. 5 hours at 27°C. Brush with egg wash with whole eggs.
Score the top of the cramique. Bake for around 30 minutes at
150°C in a convection oven.
Unmold onto a rack.