Cramique

• servings: Makes 2 loaves

Ingredients

2 1/4 teaspoons (7g) instant (quick-rise) yeast

¼ cup (55g) warm whole milk (110°F)

6 tablespoons (75g) granulated sugar

5 large eggs

3¾ cups (490g) bread flour, plus more for dusting

¼ teaspoon (2g) kosher salt

14 tablespoons (7 oz/198g) unsalted butter, at room temperature

1½ teaspoons (7g) vanilla extract

½ cup (85g) chocolate chips, plus more for decorating (optional)

Egg wash: 1 egg beaten with i teaspoon neutral oil

2 tablespoons pearl sugar (optional), for garnish

Directions

In the bowl of a stand mixer, combine the yeast, milk, and 1 teaspoon of the sugar. Mix and let rest for 5 to 7 minutes, until foamy. Add the eggs, flour, salt, remaining sugar, 6 tablespoons (84g) of the butter, and the vanilla extract. Snap on the dough hook and knead the dough on medium-low speed for 5 to 7 minutes, until it comes together. Cover with a kitchen towel and let rest for 8 to 10 minutes.

Using your hands, make a hole in the middle of the dough. Add the remaining 8 tablespoons (113g) butter in the middle and close the dough over it. Knead the dough on medium-low speed for io minutes, periodically using a bowl scraper to incorporate everything on the sides of the bowl back into the dough. Cover with a kitchen towel and let rest for 5 to 6 minutes. Continue to knead for 7 to 10 minutes; the dough should look smooth and shiny at this point and no longer stick to the sides of the bowl. To make sure it is fully kneaded, perform a windowpane test (see page 73). If it is not ready at this point, continue to knead and rest periodically. This is a richer dough than some other sweet doughs, so it may take 25 to 30 minutes of kneading to be ready.

Very lightly flour a work surface. Slap and fold (see page 21) the dough 5 to 7 times, until smooth. Round the dough (see page 22) and place in the bowl with the open edge down. Cover with plastic wrap and let

rest at room temperature for 1o to 15 minutes before transferring to the fridge to rest overnight. (If you are looking to bake the same day, you can let it rest at room temperature for 3o to 45 minutes and then in the fridge for 3 to 4 hours.)

Remove the dough from the fridge. If the dough has been in the fridge overnight, let rest in the bowl for 15 to 20 minutes at room temperature before shaping. Place the dough on a clean work surface and divide into z equal portions. With your hands, shape one portion into an 8 x 9-inch rectangle and spread ¼ cup of the chocolate chips evenly over the top. Fold one of the long sides into the middle and then the other long side over the top, so the dough is folded in thirds. Starting at a short side, roll the dough from the bottom to the top. Place the dough so the seam side is underneath, and using the edges of your hands, turn and shape the sides of the dough so it creates a ball with a tight surface on top. Using your palm, press firmly to flatten the top of the loaf. Line a baking sheet with parchment paper and transfer the loaf onto it. Decorate the top with a few extra chocolate chips, if desired. Cover

loosely with plastic wrap. Repeat this process with the second ball of dough and place on a separate

parchment-lined baking sheet. Let the dough rest

at room temperature until doubled in size, 3 to

3½ hours (2 to 2½ hours if it hasn't been left in the

fridge overnight).

Preheat the oven to 350°F.

Once the loaves are finished rising, brush each with the egg wash. Then, using a razor or the tip of kitchen scissors, score a circle around the entire top of the loaf. Sprinkle the top evenly with the

pearl sugar.

Bake until the loaves are golden brown and have an internal temperature of 190° to 200°F, 30 to 35 minutes. If the tops are browning too quickly, tent a piece of aluminum foil over the bread. If you do not have a probe thermometer, you can gently press the top middle of the loaves. If it springs back immediately, the center is fully baked.

Place on a cooling rack to cool for at least

45 minutes to i hour before slicing.

Notes

Note * Once fully cooled, store in an airtight storage bag at room temperature for 3 to 4 days or slice and store in the freezer with parchment paper between the slices for up to 2 months. When stored on the counter in an airtight storage bag for 2 to 3 days, the bread will dry out slightly and make incredible French toast (see opposite).