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.
91 K 2.9/5 (17 reviews)
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Last modified on: October 7th 2018
For 2 pognes, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 60 min.
Resting: 1 day 16 hours
Cooking: 40 min.
All in all: 1 day 17 hours 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %860 RDI=80 %130 RDI=20 %4,140 RDI=210 %17,350 RDI: 210 %
Per 100 g6 RDI=2 %50 RDI=5 %8 RDI=1 %250 RDI=10 %1,040 RDI: 10 %
Per pogne50 RDI=20 %430 RDI=40 %70 RDI=10 %2,070 RDI=100 %8,670 RDI: 100 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, Milk
How much will it cost?
  • For 2 pognes : 4.60 €
  • Per pogne : 2.30 €

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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The 2 comments already posted 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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