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.
3,0153.7/5
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: 1,698 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 58 min. | 1 day 16 hours | 40 min. | 1 day 17 hours 38 min. |
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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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | 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. | 8 min. |
| 2 |  | Knead on slow speed for 30 minutes. | 30 min. |
| 3 |  | This should give you a firm dough that French bakers call "bâtarde" (bastard). | |
| 4 |  | Add 150 g caster sugar. | 1 min. |
| 5 |  | Knead for a further 5 minutes until the sugar is mixed in and the dough nice and smooth. | 5 min. |
| 6 |  | 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. |
4 hours |
| 7 |  | After this time, weigh out the dough into lumps of 850 g for a ring pogne, or smaller for individual brioche style. | 5 min. |
| 8 |  | 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. |
3 min. |
| 9 |  | For the smaller brioche-style pogne, put the dough into a brioche tin or mould. | 3 min. |
| 10 |  | Cover 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 |  | Preheat the oven to 360°F (180°C). Glaze the top of the pogne. |
2 min. |
| 12 |  | Slash the surface of the pogne in a large square, whether on the ring... | 1 min. |
| 13 |  | ...or classic brioche shape. | |
| 14 |  | Bake for about 40 minutes. | 40 min. |
| 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
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How much will it cost?
For 2 pognes : 4.50 €
Per pogne : 2.25 €
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: Boeuf (beef) bourguignon, Pistachio shortbread biscuits, Muffin dough, Saucipain, Financiers, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Naan, Special small breads, Bacon rolls, Ocean bread, ... All |
 | Caster 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 |
 | Butter: 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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