Pogne de Romans

A recipe from cooking-ez.com

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: 1,670 grams

Times:

Preparation	Resting	Cooking	Start to finish
60 min.	1 day 16 hours	40 min.	1 day 17 hours 40 min.

Step by step recipe

1	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.
2	Knead on slow speed for 30 minutes.
3	This should give you a firm dough that French bakers call "bâtarde" (bastard).
4	Add 150 g caster sugar.
5	Knead for a further 5 minutes until the sugar is mixed in and the dough nice and smooth.
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.
7	After this time, weigh out the dough into lumps of 850 g for a ring pogne, or smaller for individual brioche style.
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.
9	For the smaller brioche-style pogne, put the dough into a brioche tin or mould.
10	Cover with a plastic sheet and leave to rest at room temperature for 12 hours, then a further 24 hours in the fridge.
11	Preheat the oven to 360°F (180°C). Glaze the top of the pogne.
12	Slash the surface of the pogne in a large square, whether on the ring...
13	...or classic brioche shape.
14	Bake for about 40 minutes.
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.

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