Step by step recipe:

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.
2. 30 min.
   Knead on slow speed for 30 minutes.
3. 
   This should give you a firm dough that French bakers call "bâtarde" (bastard).
4. 1 min.
   Add 150 g caster sugar.
5. 5 min.
   Knead for a further 5 minutes until the sugar is mixed in and the dough nice and smooth.
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.
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.
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.
9. 3 min.
   For the smaller brioche-style pogne, put the dough into a brioche tin or mould.
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.
11. 2 min.
    Preheat the oven to 360°F (180°C).
    
    Glaze the top of the pogne.
12. 1 min.
    Slash the surface of the pogne in a large square, whether on the ring...
13. 
    ...or classic brioche shape.
14. 40 min.
    Bake for about 40 minutes.
15. 
    Leave to cool on a wire rack.