Pogne de Romans


Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France.

This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again.

This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.
10,3283.4/5 for 8 ratings
Grade this recipe:

Last modified on: October 7th 2018

For 2 pognes, you will need:

Change those ingredients for: 1 pogne 2 pognes 4 pognes 6 pognes

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
58 min.1 day 16 hours40 min.1 day 17 hours 38 min.
Keeping: Several days in a cloth bag.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 8 min.
Pogne de Romans : Photo of step #1
Put into a mixer bowl: 500 g flour, 35 g orange flower water, 20 g rum, the juice and zest of 1 orange, 12 g salt, 1 g yeast, 225 g leaven, 125 g butter and the zest of 1 lemon.

Stage 2 - 30 min.
Pogne de Romans : Photo of step #2
Knead on slow speed for 30 minutes.

Stage 3
Pogne de Romans : Photo of step #3
This should give you a firm dough that French bakers call "bâtarde" (bastard).

Stage 4 - 1 min.
Pogne de Romans : Photo of step #4
Add 150 g caster sugar.

Stage 5 - 5 min.
Pogne de Romans : Photo of step #5
Knead for a further 5 minutes until the sugar is mixed in and the dough nice and smooth.

Stage 6 - 4 hours
Pogne de Romans : Photo of step #6
Gather the dough into a ball. Transfer this to a large clean bowl and cover with a plastic sheet.

Leave to rest at room temperature for 4 hours.

Stage 7 - 5 min.
Pogne de Romans : Photo of step #7
After this time, weigh out the dough into lumps of 850 g for a ring pogne, or smaller for individual brioche style.

Stage 8 - 3 min.
Pogne de Romans : Photo of step #8
Press the 850 g of dough into a round, flat cake.

Male a large hole in the centre and lay the ring on a baking sheet.

Stage 9 - 3 min.
Pogne de Romans : Photo of step #9
For the smaller brioche-style pogne, put the dough into a brioche tin or mould.

Stage 10 - 1 day 12 hours
Pogne de Romans : Photo of step #10
Cover with a plastic sheet and leave to rest at room temperature for 12 hours, then a further 24 hours in the fridge.

Stage 11 - 2 min.
Pogne de Romans : Photo of step #11
Preheat the oven to 360°F (180°C).

Glaze the top of the pogne.

Stage 12 - 1 min.
Pogne de Romans : Photo of step #12
Slash the surface of the pogne in a large square, whether on the ring...

Stage 13
Pogne de Romans : Photo of step #13
...or classic brioche shape.

Stage 14 - 40 min.
Pogne de Romans : Photo of step #14
Bake for about 40 minutes.

Stage 15
Pogne de Romans : Photo of step #15
Leave to cool on a wire rack.

Remarks

Do not be surprised if all the kneading and resting times in this recipe seem excessive. This is because there is hardly any yeast, and the long resting time also develops the flavour we are aiming for.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,129 Kcal or 17,287 Kj81 gr642 gr131 gr
206 %31 %61 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
248 Kcal or 1,038 Kj5 gr38 gr8 gr
12 %2 %4 %1 %
Per pogne
Energetic valueProteins CarbohydratesFats
2,064 Kcal or 8,642 Kj41 gr321 gr66 gr
103 %16 %30 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Based on a recipe by Thomas Marie.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Cherry clafoutis, Génoise (Genoa sponge), Fish in a sesame crust, Nanou's chocolate cake, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Old style brioche, Bacon rolls, Ocean bread, Sandwich bread, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Agen prune cake, Creamy plum and pear clafoutis, Apple Strudel, Rum babas, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Potatoes with prawns, Choux pastry (pâte à choux), Oatmeal cake, Croque-monsieur gourmand, Puff or flaky pastry (pâte feuilletée), ... All

Other recipes you may also like

[How to succeed in making sabayon (syllabub)]
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
127,173 54/5 for 4 ratings 18 min.
[Home-made terrine of foie gras]
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
113,275 63.9/5 for 7 ratings 4 days 15 hours 50 min.
[French baguettes]
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
167,330 255/5 for 3 ratings 5 hours 6 min.
[Potted meat (rillettes)]
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
93,996 25/5 for 1 ratings 6 hours 46 min.
[Pâté de campagne]
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
110,019 23.7/5 for 3 ratings 7 hours 54 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-03-01)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page