Belgian chocolate bread: How to bake an airy chocolate cramique
Do you remember the smell of fresh chocolate rolls from the bakery next door? Often, a sweet yeast pastry like that was the absolute highlight of the day on the way to school or during break. The only downside was usually their small size; after a few bites, the enjoyment was over.
- 1 pinch of salt
- 250 g wheat flour (type 550)
- 45 g brown sugar
- 10 g fresh yeast
- 1/4 tsp ground cardamom 🛒
- 125 ml milk
- 1 egg (size M, at room temperature and beaten)
- 40 g soft butter (in small cubes)
- 1/2 organic orange (finely grated zest)
- 60g of baking-stable chocolate chips 🛒
- 1 egg (size M)
- 1 tbsp milk
- First, put the salt into a large mixing bowl, followed by the flour, brown sugar, crumbled yeast, and ground cardamom.
- Gently warm the milk until it is lukewarm. Let it cool briefly if it has become too hot, as high temperatures can harm the yeast.
- Pour the milk into the flour mixture and add the beaten egg. Knead everything by hand or with a dough hook for about 6–8 minutes, until a smooth and elastic dough forms.
- Gradually work the butter cubes into the dough. Continue kneading patiently until the dough has incorporated all the butter. Then add the orange zest and knead the dough for another 2–3 minutes.
- Shape the dough into a ball and place it in a clean bowl. Cover the bowl and let the dough rise in a warm, draft-free place for 2 hours, until it has roughly doubled in volume.
- Gently press the dough into a rectangle on a lightly floured work surface. Distribute the chocolate chips over it, reserving some for the top if desired.
- Fold the dough like a letter, carefully roll it up, and shape it into a round loaf. Gently work the reserved chocolate chips into the surface.
- Place the dough on a baking sheet lined with parchment paper. Cover it loosely and let it rise for another 50 minutes in a warm place.
- Preheat the oven to 175 °C (top/bottom heat) in good time.
- Whisk the egg with a tablespoon of milk and carefully brush the dough with it. Score the surface with a very sharp knife about one centimeter deep, without pressing the dough together.
- Bake the chocolate cramique for about 25 minutes, until glossy and golden brown. If the surface gets too dark, loosely cover it with baking paper towards the end.
- Let the bread cool on a wire rack for at least 20 minutes and enjoy it as fresh as possible – plain, with butter, or simply pulled off piece by piece.
Recipe for a fluffy chocolatey Cramique au chocolat
The classic Cramique bread originally comes from Belgium and northern France. Traditionally, the airy yeast dough is baked with raisins. However, those who prefer chocolate chips will find a wonderful alternative in the Cramique au chocolat. The finished bread has a glossy golden-brown exterior. When you cut into it, a fine-textured and buttery interior is revealed, almost reminiscent of clouds.
To give the sweet bread a deeper flavor, brown sugar is used. It adds a subtle caramel note to the dough, which harmonizes perfectly with the dark chocolate. A hint of cardamom provides a warm spice. Additionally, freshly grated orange zest enhances the aroma of the chocolate chips and lends the whole thing a pleasant freshness.
When the chocolate cramique comes fresh from the oven, the temptation to bite right in is strong. In fact, it's an excellent idea to simply tear the still-warm cramique into rough pieces with your fingers. The dough is particularly soft at this stage, and the chocolate is still slightly melted. Alternatively, let the bread cool completely, cut it into thick slices, and spread them generously with butter.
For breakfast, it's perfectly fine to have a more substantial meal. Also delicious: Tiramisu French toast and Eggs Benedict bake.
