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.
56K 13 3.2
Last modified on: October 7th 2018
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Keeping
Several days in a cloth bag.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,850 Kcal or 16,119 Kj | 81 gr | 642 gr | 131 gr |
| 192 % | 31 % | 61 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 231 Kcal or 967 Kj | 5 gr | 38 gr | 8 gr |
| 12 % | 2 % | 4 % | 1 % |
| Per pogne | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,925 Kcal or 8,060 Kj | 41 gr | 321 gr | 66 gr |
| 96 % | 16 % | 30 % | 10 % |
How much will it cost?
- For 2 pognes : 4.58 €
- Per pogne : 2.29 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Based on a recipe by Thomas Marie.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Pretzels, Spring veal sauté , Panettone, Escalopes in a sesame crust, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Pizza dough, Ocean bread, Franche-Comté sticks, Yeast-based flaky dough (for croissants), ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Tarte Normande, Jam doughnuts, Confit of quinces in Macvin, Warm apple feuillantines, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur gourmand, Tatin apple diplomat tart, Chocolate cake, Gratin-style spinach and chicken omelette , Potimarron (Japanese chestnut pumpkin) purée, ... All |
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