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.
11,5053.4/5 for 8 ratings
Grade this recipe:

Last modified on: October 7th 2018

For 2 pognes, you will need:

Change those ingredients for: 1 pogne 2 pognes 4 pognes 6 pognes

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
58 min.1 day 16 hours40 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?
Work this out...

Step by step recipe


Stage 1 - 8 min.
Pogne de Romans : Photo of step #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.

Stage 2 - 30 min.
Pogne de Romans : Photo of step #2
Knead on slow speed for 30 minutes.

Stage 3
Pogne de Romans : Photo of step #3
This should give you a firm dough that French bakers call "bâtarde" (bastard).

Stage 4 - 1 min.
Pogne de Romans : Photo of step #4
Add 150 g caster sugar.

Stage 5 - 5 min.
Pogne de Romans : Photo of step #5
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 : Photo of step #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.

Stage 7 - 5 min.
Pogne de Romans : Photo of step #7
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 : Photo of step #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.

Stage 9 - 3 min.
Pogne de Romans : Photo of step #9
For the smaller brioche-style pogne, put the dough into a brioche tin or mould.

Stage 10 - 1 day 12 hours
Pogne de Romans : Photo of step #10
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 : Photo of step #11
Preheat the oven to 360°F (180°C).

Glaze the top of the pogne.

Stage 12 - 1 min.
Pogne de Romans : Photo of step #12
Slash the surface of the pogne in a large square, whether on the ring...

Stage 13
Pogne de Romans : Photo of step #13
...or classic brioche shape.

Stage 14 - 40 min.
Pogne de Romans : Photo of step #14
Bake for about 40 minutes.

Stage 15
Pogne de Romans : Photo of step #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

Whole recipe
Energetic valueProteins CarbohydratesFats
4,129 Kcal or 17,287 Kj81 gr642 gr131 gr
206 %31 %61 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
248 Kcal or 1,038 Kj5 gr38 gr8 gr
12 %2 %4 %1 %
Per pogne
Energetic valueProteins CarbohydratesFats
2,064 Kcal or 8,642 Kj41 gr321 gr66 gr
103 %16 %30 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Based on a recipe by Thomas Marie.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Natural leaven, Dipping bread with cheese, Toasted almond cake, Chestnut Fudge Cupcakes, Spring veal sauté , ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Old style brioche, French baguettes, Saucipain, Bacon rolls, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Nonettes, Strawberry, kiwi and mascarpone verrines, Little caramelized peach tarts, Oatmeal cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Sauce Normande (for fish), Noisette butter, Caribbean upside-down cake, Warm haricot bean salad, ... All

Other recipes you may also like

[French croissants]
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
101,7084.8/5 for 5 ratings 2 hours 34 min.
[Natural leaven]
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
212,531 284.1/5 for 31 ratings 7 days 15 min.
[Nanterre brioche]
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
65,1523.8/5 for 17 ratings 2 hours 26 min.
[Shortcrust pastry (pâte brisée)]
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
105,367 23.9/5 for 12 ratings 31 min.
[Blanquette of veal]
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
81,4514.4/5 for 10 ratings 2 hours 49 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-04-05)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page