Market Bakery · Sugar Brioche
Craquelin
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The crackling sugar bits aren't sprinkled on top — they're kneaded whole into the dough and partly melt during baking, leaving irregular sweet pockets through the crumb.
A soft, eggy brioche studded throughout with coarse pearl sugar and citrus zest, baked until the sugar caramelizes into little crunchy pockets. A regular sight at Hainaut's Saturday markets and town fairs (ducasses), sold whole or by the slice.
Why it's made this way: Like Belgium's other enriched holiday breads, craquelin grew out of a farmhouse tradition of saving butter, eggs and sugar for festive baking, and it became a fixture of Walloon market stalls and local fair days.
More from Belgium
Belgian Fries (Frites/Friet)
Belgian Waffle (Gaufre de Liège)
Mitraillette
Kaaskroket (Cheese Croquette)
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Rodenbach
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Garnaalkroket
Part of World of Street Food — 690 dishes from 118 countries.
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