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.
73K 2 17 2.9
Grade this recipe:

Last modified on: October 7th 2018

Keywords for this recipe:
For 2 pognes, you will need:

Change these quantities to make: 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.
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.
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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,850 Kcal or 16,119 Kj81 gr642 gr131 gr
192 %31 %61 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
231 Kcal or 967 Kj5 gr38 gr8 gr
12 %2 %4 %1 %
Per pogne
Energetic valueProteins CarbohydratesFats
1,925 Kcal or 8,060 Kj41 gr321 gr66 gr
96 %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).
Possible allergens in this recipe: Gluten, Egg, Milk
How much will it cost?
  • For 2 pognes : 4.58 €
  • Per pogne : 2.29 €

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)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Fresh pasta dough, Gingerbread, Parmesan cauliflower cheese, Rabbit civet, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: French baguettes, Bacon rolls, Ocean bread, Special small breads, Yeast-based flaky dough (for croissants), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Meringues, Tiramisu, Doughnuts, Stewed apricots, Agen prune cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Amandier (gluten-free almond cake), Coconut sweetcrust pastry, Sauce Normande (for fish), Sandwich bread, Roasted Cauliflower, ... All
Other recipes you may also like
Dipping bread with cheese
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
44K4.1 2 hours 50 min. October 24th 2017
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
320K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
344K4.0 1 hour 11 min. February 21th 2011
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
306K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
353K4.3 1 hour 14 min. March 17th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 2 comments or questions 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)
Follow this recipe
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 e-mail address 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