What is Craquelin?

Craquelin is a type of bread, quite similar to Briache and often uses the same basic recipe as Brioche, which usually includes sugar cubes. This type of bread can be baked as large loaves or made in individual cups, such as those used for cupcakes and popovers. Sugar cubes are placed in bread dough before baking and these cubes are often flavored with lemon bark, lemon juice or alcohol such as orange or coffee liqueur. Craquelin is a Belgian bread that is usually served as a midday treatment or dessert because of its rich taste and sweetness. Brioche is often known for his lightweight sweetness and a noticeable taste of eggs and butter. Baked bread often takes yellow color that increases the feeling of egg and butter tastes in the bread itself; This color is caused by a large amount of butter used. What you set Craquelin, among other brioek breads, are sugar cubes placed in bread before baking.

These sugar cubes are often treated with other flavors than used in the Craquelin body. Sugar cubes do not necessarily have to be left all over baking; They can be cut in half or crushed slightly and are often mixed with lemon bark for increased taste. Some recipes even require lemon juice to sprinkle over sugar cubes, or the baker briefly soak the sugar cubes in citrus or coffee flavors with a flavor before using them in Craquelin. You can also add other flavors and personal preferences can dictate experimenting with ingredients such as vanilla and almond extract.

Once sugar cubes are properly treated, they are usually wrapped in a small amount of brioch dough. Individual cubes can be selected, otherwise several pieces can be packed in a thin pouch of the dough. This prevents sugar leakage to the rest of the bread because it is a baking.

wrapped sugar cubes are then placed in the rest of the dough noBo is placed in individual balls of dough, which are baked in cups such as those used in the production of cupcakes. As Craquelin bakes, sugar cubes melt and increase the taste of the surrounding bread. However, because they are in small pockets of the dough, sugar is crystallized again when the bread cools down and creates pockets of crispy sweets.