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.
74K 2 17 2.9
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Last modified on: October 7th 2018

Keywords for this recipe:
For 2 pognes, you will need:

Change these quantities to make: 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.
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Step by step recipe


Stage 1 - 8 min.
Pogne de Romans
Put into a mixer bowl: 500 g flour, 3 eggs, 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
Knead on slow speed for 30 minutes.

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

Stage 4 - 1 min.
Pogne de Romans
Add 150 g caster sugar.

Stage 5 - 5 min.
Pogne de Romans
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
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
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
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
For the smaller brioche-style pogne, put the dough into a brioche tin or mould.

Stage 10 - 1 day 12 hours
Pogne de Romans
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
Preheat the oven to 360°F (180°C).

Glaze the top of the pogne.

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

Stage 13
Pogne de Romans
...or classic brioche shape.

Stage 14 - 40 min.
Pogne de Romans
Bake for about 40 minutes.

Stage 15
Pogne de Romans
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.
Keeping
Several days in a cloth bag.
Source
Based on a recipe by Thomas Marie.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,850 Kcal or 16,119 Kj81 gr642 gr131 gr
192 %31 %61 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
231 Kcal or 967 Kj5 gr38 gr8 gr
12 %2 %4 %1 %
Per pogne
Energetic valueProteins CarbohydratesFats
1,925 Kcal or 8,060 Kj41 gr321 gr66 gr
96 %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).
Possible allergens in this recipe: Gluten, Egg, Milk
How much will it cost?
  • For 2 pognes : 4.58 €
  • Per pogne : 2.29 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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Your 2 comments or questions on this recipe
  • @caroline
    You're right, eggs were forbidden in the English version step #1, now added.
    Thanks.
    Posted by jh december 11th 2023 at 07:47 (n° 2)
  • The eggs were left out of the descriptive process for making the dough. I assume they should go in during the initial mix.
    Posted by caroline december 10th 2023 at 19:04 (n° 1)
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