21 Jul 2016
Craquelin is a unique Belgian version of the brioche as it contains little chunks of sugar spread into the bread. It is thanks to the profusion of sugar beet in Belgium that bakers - inspired by its cousin the Cramique (which contains raisins instead of sugar) - had the idea of creating this new variety of brioche. In fact the sugar melts during the baking to create little pockets of sweetness throughout the brioche.
Ingredients
Dough (%)
- 100 % of Tegral Soft’r
- 25 % of Water (+/-)
- 6 of Fresh yeast*
- 20 % of Eggs
- 15 % of Aristo Primeur Cake
Inclusions (g)
- 300g of Pearl sugar (P4)
- Total dough of 1960g
- *If dry yeast 2%
Decoration ingredients (g)
Topping
- 100g of Pearl sugar (P4)
Glaze
- 1000g of Sunset Glaze
- 200g of Water
"Mix Sunset Glaze with water. After decoration, keep the remaining glaze in the refrigerator"
Working method
Mixing
Mixing phase 1
- 3 min. slow - 4 min. fast.
Mixing phase 2
- Add Aristo Primeur Cake. 3 min. slow - 4 min. fast.
- Dough temperature 28°C.
- Scale
- Divide the dough into 2 pieces:
- * 600 g => for the envelope (to be used afterwards).
- * 1000 g => for the sugar dough.
Mixing phase 3
- Mix the 1000 g of dough 1 min. slow with 300 g of pearl sugar (P4).
- Bulk fermentation 15 min.
Make up
- Scale 4 x 325 g for the dough with sugar + 4 x 150 g for the envelope.
- Intermediate proof 15 min.
- Make up Roll out the dough piece for the envelope and mould around the dough with sugar.
- Final fermentation +/- 60 min. - 28°C - 80% RH.
Decoration before baking
- Brush with glaze, cut and sprinkle with pearl sugar (P4).
Baking
- Oven temperature +/- 190°C.
- Baking time +/- 30 min.
"For a delicious chocolate sugar bread: add 200 g of chocolate Belcolade Grains Noir Selection and 100 g of pearl sugar (P4) instead of 300 g of pearl sugar (P4)."
More recipes or information?
Stay tuned for some tasty and original bread recipes from around the world or contact your local Puratos representative.
