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.
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.
6,1893.8/5 for 5 ratings
Last modified on: October 7th 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: 1,668 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 58 min. | 1 day 16 hours | 40 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?
Step by step recipe
Stage 1 - 8 min.
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.
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.
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.
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
How much will it cost?
- For 2 pognes : 0.46 €
- Per pogne : 0.23 €
Source
Based on a recipe by Thomas Marie.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Franche-Comté sticks, Cornmeal baps for Anne, Grapefruit moelleux, Hazelnut and orange cake, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Benoîton, Ali Baba bread, Pizza dough, Yeast-based flaky dough (for croissants), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Nougatine, Cranachan, Checkerboard biscuits, Fruit crémeux, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Sautéed green vegetables, Potatoes with prawns, Spinach and hard-boiled egg gratin, Lobster Thermidor, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-01)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.