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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.

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Last modified on: October 7th 2018

For 2 pognes, you will need:

How long does it take?

PreparationRestingCookingStart to finish
58 min.1 day 16 hours40 min.1 day 17 hours 38 min.
Preservation: 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?
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Step by step recipe

1 Pogne de Romans : Photo of step #1Put 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. 8 min.
2 Pogne de Romans : Photo of step #2Knead on slow speed for 30 minutes. 30 min.
3 Pogne de Romans : Photo of step #3This should give you a firm dough that French bakers call "bâtarde" (bastard).
4 Pogne de Romans : Photo of step #4Add 150 g caster sugar. 1 min.
5 Pogne de Romans : Photo of step #5Knead for a further 5 minutes until the sugar is mixed in and the dough nice and smooth. 5 min.
6 Pogne de Romans : Photo of step #6Gather 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.
4 hours
7 Pogne de Romans : Photo of step #7After this time, weigh out the dough into lumps of 850 g for a ring pogne, or smaller for individual brioche style. 5 min.
8 Pogne de Romans : Photo of step #8Press 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.
3 min.
9 Pogne de Romans : Photo of step #9For the smaller brioche-style pogne, put the dough into a brioche tin or mould. 3 min.
10 Pogne de Romans : Photo of step #10Cover with a plastic sheet and leave to rest at room temperature for 12 hours, then a further 24 hours in the fridge. 1 day 12 hours
11 Pogne de Romans : Photo of step #11Preheat the oven to 360°F (180°C).

Glaze the top of the pogne.
2 min.
12 Pogne de Romans : Photo of step #12Slash the surface of the pogne in a large square, whether on the ring... 1 min.
13 Pogne de Romans : Photo of step #13...or classic brioche shape.
14 Pogne de Romans : Photo of step #14Bake for about 40 minutes. 40 min.
15 Pogne de Romans : Photo of step #15Leave 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
CaloriesProteins CarbohydratesFats
4191115 gr857 gr141 gr
210 %44 %81 %21 %
Per 100 g
CaloriesProteins CarbohydratesFats
2477 gr50 gr8 gr
12 %3 %5 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 pognes : 4.50 €
Per pogne : 2.25 €

Note : These prices are only approximate.

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Source: Based on a recipe by Thomas Marie.
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This recipe use (among others)
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Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Lime (or lemon) curd, Strawberry Charlotte, Fresh fruit in sabayon, Chocolate mug cake, Pears and caramelised walnut samosas , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Cramique, Sauce Normande (for fish), Eggs en Cocotte à la Française, Almond tuiles, ... All

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