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Name: Pogne de Romans
Prep time: 40 h 58 min
Cook time: 40 min
Total time: 41 h 38 min
Yield: 2 pognes
Cuisine: french
Ingredients: 500 g flour; 3 eggs; 35 g orange flower water; 20 g rum; 1 orange; 12 g salt; 1 g yeast; 225 g leaven; 125 g butter; 1 lemon; 150 g caster sugar; 20 g beaten egg

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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 7^th 2018

For 2 pognes, you will need:

1 500 g flour
2 3 eggs
3 35 g orange flower water
4 20 g rum
5 1 orange
6 12 g salt
7 1 g yeast
8 225 g leaven
9 125 g butter
10 1 lemon
11 150 g caster sugar
12 20 g beaten egg
Total weight: 1,698 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
58 min.	1 day 16 hours	40 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?

Work this out...

Step by step recipe

Stage 1

8 min.

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.

Knead on slow speed for 30 minutes.

Stage 3

This should give you a firm dough that French bakers call "bâtarde" (bastard).

Stage 4

1 min.

Add 150 g caster sugar.

Stage 5

5 min.

Knead for a further 5 minutes until the sugar is mixed in and the dough nice and smooth.

Stage 6

4 hours

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.

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.

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.

For the smaller brioche-style pogne, put the dough into a brioche tin or mould.

Stage 10

1 day 12 hours

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.

Preheat the oven to 360°F (180°C).

Glaze the top of the pogne.

Stage 12

1 min.

Slash the surface of the pogne in a large square, whether on the ring...

Stage 13

...or classic brioche shape.

Stage 14

40 min.

Bake for about 40 minutes.

Stage 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

% 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.

More recipes?

This recipe use (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Ciabatta, Galette Charentaise, Almond macaroon cake, Almond tuiles, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Pizza dough, Mouna, Naan, Bacon rolls, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Framboisier, Melon with port sorbet, Profiteroles, Fresh fruit in sabayon, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, How to prepare cockles, Chestnut moelleux, Baked apples from St Aubin le Vertueux, Ramekins of duchess potatoes, ... All

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